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: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up  Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity  Q: Can you knead the dough too much? A: For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water  <sep> FOLLOWUP_Q: What fat can you use in place of butter?
[EX A]: No

[EX Q]: CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves  <sep> FOLLOWUP_Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves?
[EX A]: Yes

[EX Q]: CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices.  <sep>  Q: How do I get good results with marinaded venison? A: I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices  Q: I did try it out with wine, brandy, and some spices. The result was okay. Do you have any other suggestions? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted  Q: I see. So, it does depend on the cut? A: Venison is, generally, an extremely lean meat  <sep> FOLLOWUP_Q: Have you tried making one yourself?
[EX A]:
Yes