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: For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective  Q: Which would be more helpful to prevent spoilage, continuously simmer or refrigerating it? A: keeping the soup hot would be more effective  Q: Should it also be refrigerated? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup  <sep> FOLLOWUP_Q: Are there any other recommendations to prevent spoilage?

Answer: Yes


Question: CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: You are not hurting the flavor  Q: What can I add into the teabag to aid it? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  Q: How can I rapidly affect the tea infusion? A: If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped  Q: Do you mean the time it use to sit in the water has to be accurate? A: he effect is more psychologial perception than reality  <sep> FOLLOWUP_Q: Do you have any other suggestion on making tea?

Answer: No


Question: CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Do you know of a brand of chicken haddis similar to Brunswick? A: Sobeys  <sep> FOLLOWUP_Q: What would be another recipe for chicken haddis?

Answer:
No