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:`.

[Q]: CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: what is the purpose of adding oil or butter to the dough? A: It prevents the dough from getting too elastic, which controls texture  <sep> FOLLOWUP_Q: Is there some background chemical reasons for adding it.
[A]: Yes


[Q]: CONTEXT: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case.  <sep>  Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it  Q: What ingredients oes white chili lack that is normally in regular chili? A: a significant dose of dried red chile powder  <sep> FOLLOWUP_Q: In white chili, mis broth substituted for tomatoes?###
[A]: No


[Q]: CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it?
[A]:
Yes