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:`.

CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole?
Yes

CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to store long term?
No

CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - "beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety.  <sep>  Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening  Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first  Q: What went wrong with the color? A: Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety  <sep> FOLLOWUP_Q: Do you have any advice to keep it truly fresh red?

No