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:`.

[EX Q]: 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 ?
[EX A]: Yes

[EX Q]: CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass  Q: Is this normal? A: It's harmless from a safety point of view  Q: Is it safe to use the soggy parts? A: It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness  <sep> FOLLOWUP_Q: How can I prevent this from happening?
[EX A]: Yes

[EX Q]: CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best  <sep> FOLLOWUP_Q: Are some vegetables able to recover from crisper chill?
[EX A]:
Yes