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:`.
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Question: CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  Q: Would sour cream count as a liquid? A: you can start by calculating all the liquid and fat ingredients as if they were "hydration  Q: Would eggs count as hydration? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc  <sep> FOLLOWUP_Q: How do you tell if the dough is hydrated enough?

Answer: Yes


Question: CONTEXT: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  <sep> FOLLOWUP_Q: So yes or no?

Answer: Yes


Question: CONTEXT: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use?

Answer:
Yes