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: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed. <sep> Q: Can I Use cloves in stocks/broths?

SOLUTION: Yes

PROBLEM: CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available. <sep> Q: What is the liquid often ladled onto the grill top in restaurants?

SOLUTION: Yes

PROBLEM: CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations. <sep> Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4 Q: I use toothpicks to hold the wider part shut, but it still leaks out...do you use toothpicks? A: If you do it this way, you shouldn't even need to use toothpicks; I never do <sep> FOLLOWUP_Q: What is the correct way to fold it to prevent the cheese from leaking out?

SOLUTION:
Yes