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: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  Q: Some I mixed with lemon/orange zest, will that pose a problem? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  <sep> FOLLOWUP_Q: Are you sure it will be safe to use?

Answer: Yes


Question: CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).  <sep>  Q: How can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve  <sep> FOLLOWUP_Q: What happens if it doesn't dissolve?

Answer: No


Question: CONTEXT: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear).  <sep>  Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan  Q: O.K, thank you. What is the best way to control moisture loss? A: Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it  <sep> FOLLOWUP_Q: Is it better to use the oven after searing it?

Answer:
Yes