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: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil. <sep> Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch Q: Why is a corn starch better for soups? A: so you don't have to cook it like you would flour to get rid of the raw flour taste <sep> FOLLOWUP_Q: Are there any other starches I could use?

SOLUTION: No

PROBLEM: CONTEXT: This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy (if not an improvement). <sep> Q: Is there any way to make a cream with less calories? A: Most recipes are sufficiently tolerant that substituting the double cream would likely be fine compared to just using the heavy <sep> FOLLOWUP_Q: Is the double cream less in calories then the heavy cream?

SOLUTION:
No