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: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine  Q: Would they be okay to use in a cobbler type recipe? A: they'll be fine for a crumble/crisp/cobbler  <sep> FOLLOWUP_Q: How do I know whether they are spoiled or not?
[A]: No


[Q]: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: Why specifically use Passata, rather than tomatoes, in Ragu? A: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it  <sep> FOLLOWUP_Q: Wouldn't the tomatoes taste better?
[A]: No


[Q]: CONTEXT: I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table.  <sep>  Q: Should I pour cold water on pasta after cooking it? A: I would strongly suggest not pouring cold or any other kind of water on pasta  Q: Why is that? A: it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it  Q: Any other advice for boiling pasta? A: ust serve it immediately  <sep> FOLLOWUP_Q: Should I add the pasta to the sauce before or after serving?
[A]:
Yes