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: 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: My yogurt turned out clumpy what went wrong?

Answer: No


Question: CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly.  <sep>  Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish  Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it  Q: I see recipes for baked fish fillets, are fillets good baked? A: To answer your main question, you can bake very just about any type of fish  <sep> FOLLOWUP_Q: How would I go about baking a whole fish?

Answer: No


Question: CONTEXT: rfusca already gave very good suggestions for the literal question from the title. However, you can also address your problem the other way round. First, cook the soup until your noodles are al dente (but will become just right while cooling at a normal speed). Take the big pot of soup off the heat. Second, take a small pot, and fill it with just one portion of soup per eater. Put it on the heat, and cook until the noodles are done. (Alternatively, put the single portions into porcelain bowls and microwave until the noodles are ready - it spares you washing an additional pot, but I wouldn't nuke a good soup for no reason). Third, eat your cooked soup portions and let the big pot of soup slowly cool on its own. Fourth, freeze the soup from the big pot. Finis. Note that from a food safety point of view, you are better off with flash cooling the soup. But what I outlined here is probably much simple and hassle-free. Plus, 2-3 liters of soup minus a portion or two should spend less than the magical 4 hours in the danger zone while cooling. If you are doing this with a very big pot of soup and feeding lots of people, you should probably prefer a rapid cooling.  <sep>  Q: How can I stop the cooking in my chicken and noodle soup? My problem is that while I'm waiting for the left-over soup to cool off, the noodles get overcooked

Answer:
Yes