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: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work  Q: Is there a way to prevent this altogether? A: mixing dry ingredients first  <sep> FOLLOWUP_Q: Should I try beating at a higher or lower speed to prevent this in the future?
[EX A]: No

[EX Q]: CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and "crispy onions"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  Q: What is the difference in preparation between caramelized onions and crispy onions? A: Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan  Q: What is the difference in flavor between caramelized and "crispy" onions? A: Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet  <sep> FOLLOWUP_Q: Is there a difference in texture?
[EX A]: No

[EX Q]: CONTEXT: ...as long as it needs to, depending on a wide variety of factors.You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all. If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before baking - which will depend on the dough and the room temperature.Or you can let the bulk dough warm a while.  <sep>  Q: How long should bread dough warm up after cold fermentation?###I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. A: as long as it needs to, depending on a wide variety of factors  <sep> FOLLOWUP_Q: Any other ideas or suggestions I can do?
[EX A]:
Yes