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: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried. <sep> Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so <sep> FOLLOWUP_Q: But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly...I wonder why this is different?

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: Is the flavor a good indicator of how much alcohol is left? A: The flavor of alcohol is easily masked by other flavors at under 20% content Q: Do smaller strawberries soak up more alcohol than large ones? A: If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content <sep> FOLLOWUP_Q: What kind of alcohol should be used?

SOLUTION: No

PROBLEM: CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice. <sep> Q: How do I get the peas to dissolve and make a thick broth for split pea soup?

SOLUTION:
Yes