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: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?

SOLUTION: Yes

PROBLEM: CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ?###When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan A: Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef  Q: Is there any way to make Apple and Mesquite stronger? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  <sep> FOLLOWUP_Q: I'm interested in knowing things that'd help me decide what to pair them with.###Do the choices work well with Fish?

SOLUTION: Yes

PROBLEM: CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish  Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it  <sep> FOLLOWUP_Q: I see recipes for baked fish fillets, are fillets good baked?

SOLUTION:
Yes