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: Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven).That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long. The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30 F / 10-15 C from the temperature, and 25-30% from the cooking time.So, for example, if a recipe calls for baking at 350 F for 60 minutes, your first attempt in a convection oven should be 325 F for 45 minutes.Again, please keep in mind that a convection microwave is still fundamentally a microwave oven. No matter what their marketing claims say, it is not a substitute for a conventional/convection oven and you are not going to see equivalent performance. <sep> Q: Can you help with baking using a convection microwave? A: Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven Q: How do I bake things evenly? A: it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven Q: Any other advice for baking in a convection oven? A: if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long <sep> FOLLOWUP_Q: What does a lower temperature help with?

SOLUTION: Yes

PROBLEM: CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty. <sep> Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers Q: How can I do tofu burgers ? A: Add another hearty ingredient Q: do you have a suggestion for what ingredients I could add ? A: roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg <sep> FOLLOWUP_Q: What do I season it with ?

SOLUTION: Yes

PROBLEM: CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature. <sep> Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature <sep> FOLLOWUP_Q: What is the target temperature?

SOLUTION:
No