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: For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat. <sep> Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective Q: Which would be more helpful to prevent spoilage, continuously simmer or refrigerating it? A: keeping the soup hot would be more effective Q: Should it also be refrigerated? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup <sep> FOLLOWUP_Q: Are there any other recommendations to prevent spoilage?

SOLUTION: Yes

PROBLEM: CONTEXT: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch. <sep> Q: How do I ensure my deep dish crust gets cooked? A: Deep dish modifications successful Q: And it turns out well? A: I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone <sep> FOLLOWUP_Q: Will I end up with soggy crust?

SOLUTION: Yes

PROBLEM: CONTEXT: Advance warning: I haven't tried this.It seems that you don't want to remove the ovaries because that would affect the shape, but you do want to remove the capsaicin from them. It's soluble in fat and alcohol, so you could try making a small hole in the bottom and pumping a light vegetable oil or vodka through from the other end using a syringe. Obviously you're likely to end up with some solvent trapped inside, and you might also wash away some of the flavours you're trying to preserve, so experimentation would be necessary. <sep> Q: How can I make fresh chili peppers less hot? A: e, but you do want to remove the capsaicin from them <sep> FOLLOWUP_Q: I want to keep the flavor, but how do I remove or offset the actual heat?

SOLUTION:
Yes