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: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch  Q: Why is a corn starch better for soups? A: so you don't have to cook it like you would flour to get rid of the raw flour taste  <sep> FOLLOWUP_Q: Are there any other starches I could use?
[EX A]: No

[EX Q]: CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: I can't help but find it wasteful to just squeeze the fruit, you? A: If you're just interested in avoiding waste, you can freeze the zest  <sep> FOLLOWUP_Q: Should I include it with another meal?
[EX A]: No

[EX Q]: CONTEXT: Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would probably have stayed good much longer). Just remember to keep it wrapped in paper, not in a sealed plastic container to prevent a buildup of condensation.  <sep>  Q: Can I freeze Parmesan? A: you can freeze parmesan cheese  Q: How long can I keep it for? A: Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing  Q: I am thinking about buying a larger amount of Parmesan and freeze it for later use, just unsure when the best window of use is? you said 3 years ripe? A: for at least a year in the fridge without problems  <sep> FOLLOWUP_Q: Is there a good way to cook post frozen parmesan, as I worry the texture might be changed after freezing?
[EX A]:
No