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: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: What is the difference between risotto rice and paella rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  Q: Are they interchangable? A: Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content  Q: Are there any other differences? A: Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content  <sep> FOLLOWUP_Q: What dishes are best for the risotto vs the paella?

A: No
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Q: CONTEXT: Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese.  <sep>  Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream  Q: What kind of cheese or cream do you use? A: Reggiano  Q: Can you tell me more about the Reggiano or what to do? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan  <sep> FOLLOWUP_Q: Ok then what do I do?

A: Yes
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Q: CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (Â°C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration.  <sep>  Q: what impact does a sugar have on ice cream? A: if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone  Q: does the type of sugar influence on the freezing point of the mixture? A: For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars  <sep> FOLLOWUP_Q: I am really interested in theoretical fundamentals of ice cream making what is a tip you can give me?

A:
Yes
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