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:`.

CONTEXT: There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue.  <sep>  Q: How can I prevent simple syrup from crystallizing? A: There are a couple of things you can do to prevent sugar crystallising  Q: well when I store it in the fridge it seems to crystallize A: You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar  <sep> FOLLOWUP_Q: Ok, how long should I expect the simple syrup to keep?
No

CONTEXT: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  <sep> FOLLOWUP_Q: How many days 2-3 would be good?###Is there a special way to hold them while peeling them?
No

CONTEXT: Basically, a good stock is fairly concentrated. In general, home cooks use too high a water to bones/veg ratio for a proper result. So, when you leave your stock uncovered you are concentrating everything and, perhaps, getting a good result...at least one you like. However, this is difficult to tell without knowing your recipe. With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.  <sep>  Q: Should I reduce my stock and then add water? A: Basically, a good stock is fairly concentrated  Q: What would happen if I add the water and then reduce? A: With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes  Q: How do I get more stock during reduction because I'm usually left with very little? A: Then when ready to use, water is added to bring it back to the original strength  Q: How do I know how strong it is or how strong to make it? A: Basically, a good stock is fairly concentrated  <sep> FOLLOWUP_Q: Can you tell me any more tips about making stock?

No