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: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer  <sep> FOLLOWUP_Q: Can you offer any other helpful information on cooking zucchini?

A: Yes
****
Q: CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably  Q: The dough is sticky, should I weigh the ingredients as opposed to measuring? A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise  Q: Make sense>. Salt sticks are from my childhood and I am trying to make them, but I am not sure on how best to shape them any suggestions? A: wetter  <sep> FOLLOWUP_Q: Is one flour type better than another for baking ?

A: Yes
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Q: CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: The key to this is really high heat and pan-fry in a single layer  <sep> FOLLOWUP_Q: Can you offer any other helpful information on cooking zucchini?

A:
Yes
****