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: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen. <sep> Q: Can you help me with recovering frozen vegetables from my crisper? A: I don't think there is really a way to "fix" this, once it happens Q: Is there any way to salvage them for cooking? A: cooking does something similar to vegetables <sep> FOLLOWUP_Q: Do you have any advice for storing veggies?

SOLUTION: Yes

PROBLEM: CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender. <sep> Q: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe <sep> FOLLOWUP_Q: Even if I just use a splash of soda will it still explode?

SOLUTION: No

PROBLEM: CONTEXT: Q1. Chicken and red meat is much more fatty than most fish, so you get a more noticeably thick layer of fat on top of say, chicken soup. Perhaps your fish was lacking in fat. Q2. Gelatin is contained in other parts of animal flesh besides just the bones. [Sometimes vegetable matter as well e.g. tomatoes...unless vegetable "gelatin" has another name; if so, people will let me know I'm sure]Q3. I wouldn't say the water had been "replaced" by gel. The water is taken up into the gel and becomes part of it. Think of Jello: You start out with a lot of water, then you mix the gelatin powder into it and cool it, and you wind up with a gel. The water didn't disappear or get replaced by a gel, it is simply a component of the resulting gel. <sep> Q: Where is fat and what is this gel in refrigerated fish soup?

SOLUTION:
Yes