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: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely. <sep> Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer <sep> FOLLOWUP_Q: Can you offer any other helpful information on cooking zucchini?

SOLUTION: Yes

PROBLEM: CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case. <sep> Q: What can I use instead of clam juice? A: Fish sauce Q: Is that suitable for someone who doesn't eat shellfish? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case Q: Do I use the same amount that I would have used of clam juice? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more <sep> FOLLOWUP_Q: Will it have the same consistency?

SOLUTION: No

PROBLEM: CONTEXT: In my experience, rice can be cooked in any pot. I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other.For myself, I've done it in good "induction-able" steel pots, as well as huge (navy galley) aluminium pots, and a couple of low-quality stainless steel things too. They're all fine.Normally, as soon as the pot is at/near boiling, turn the heat down to a low setting and leave it in the pot until it's ready. Then take it off the heat, but leave it covered (don't peek) for another five minutes.Generally, once you've added the water, you put the lid on. You only start the timer when it's boiled and you turn it down, though. That's probably why a glass lid is better, so you can see the boiling. It's not critical to the process, though. <sep> Q: Do I need a specific pot to cook Japanese-style rice? A: In my experience, rice can be cooked in any pot Q: So how can I cook Japanese Style rice ? A: I cook quite a lot of Japanese style dishes, and as far as I can tell the rice is cooked in the same way as any other <sep> FOLLOWUP_Q: Should I add any special ingredients to it ?

SOLUTION:
No