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:`.

[EX Q]: CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking. A: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep> FOLLOWUP_Q: The pie has ham and cheese in it, as well as chicken. Does this change the way I should treat it?
[EX A]: No

[EX Q]: CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  <sep> FOLLOWUP_Q: Are there any other benefits to using chicken fat?
[EX A]: No

[EX Q]: CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again.  <sep>  Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way  Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again  Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way  <sep> FOLLOWUP_Q: So I should not let them cool down at all before peeling?
[EX A]:
Yes