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: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie? A: bringing it out of the freezer an hour and a half before baking say  Q: how long will it bake if I thaw it? A: If you follow this it could probably bake for just 25 minutes or there about  <sep> FOLLOWUP_Q: Can a bake it ahead and re-heat to shorten that even more?
[EX A]: No

[EX Q]: CONTEXT: The word you want for research purposes is raitha - there are lots of ideas about how to make raitha.If you want a garlic flavour, the lazy way is to use the garlic paste you can buy in jars. The paste is ground so fine it will avoid the texture problems without any effort.The commonest flavours are mint or chilli, sometimes both together. Those get served with chopped onion, cucumber and tomato - or with papadoms/pappads.I find the most popular dipping versions result from the inclusion of a little mango chutney, Major Grey is good because it has ginger, too.  <sep>  Q: How can I make a smooth yogurt based dip with no clumps?
[EX A]: No

[EX Q]: CONTEXT: First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made "properly".It's title is "Tea -- Preparation of liquor for use in sensory tests"As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be.  <sep>  Q: Does brewing tea for longer result in higher caffeine content? A: The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water  <sep> FOLLOWUP_Q: Will there be more caffeine if I leave it in for 1 hour or 1 day?
[EX A]:
Yes