TASK DEFINITION: Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:', and the follow-up question has a prefix 'FOLLOWUP_Q:'.
PROBLEM: CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward... <sep> Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine Q: How should caffeine be added to drinkable fluids so it has no taste? A: Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter Q: What can be done to make it taste better without adding lots of sugar? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward <sep> FOLLOWUP_Q: Why is caffeine bitter?

SOLUTION: No

PROBLEM: CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes. <sep> Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was Q: can you give me some t ips? A: I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly <sep> FOLLOWUP_Q: Thanks that's useful! anything else?

SOLUTION: Yes

PROBLEM: CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it. <sep> Q: Is therea minimum internal temperature for chicken? A: If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe <sep> FOLLOWUP_Q: Is that the safest temperature?

SOLUTION:
Yes