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:`.

[Q]: CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap  Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble  Q: How much grime could dish detergent get through? A: something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats  Q: Would you reccomend anything other than dish detergent to clean dishes with? A: Not using standard practice might violate safety standards in a professional context  <sep> FOLLOWUP_Q: Who was the first creator of dish soap?
[A]: No


[Q]: CONTEXT: My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.As to defining chili, I think you could work on a definition forever. Apart from the notion that a chile is the pepper, which is the main ingredient, and chili is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is chile too, but what they have is different from Texas chili, even when they use red chiles). I think chili is a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case.  <sep>  Q: What makes white chili white? A: it doesn't have any significant amount of dried red chile in it  Q: What ingredients oes white chili lack that is normally in regular chili? A: a significant dose of dried red chile powder  <sep> FOLLOWUP_Q: In white chili, mis broth substituted for tomatoes?###
[A]: No


[Q]: CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  Q: Perhaps there's a method with steam or water to remove shell bits? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique  Q: And which cracking technique do you advise? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl  <sep> FOLLOWUP_Q: I've heard warming up the egg a little before cracking might help, is that true?
[A]:
No