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: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in bread? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control  Q: what is the purpose of adding oil or butter to the dough? A: It prevents the dough from getting too elastic, which controls texture  <sep> FOLLOWUP_Q: Is there some background chemical reasons for adding it.
[A]: Yes


[Q]: CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock.  <sep>  Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water  Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil  <sep> FOLLOWUP_Q: I boiled mine, perhaps that is where I am going wrong. What would I do next?
[A]: Yes


[Q]: CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface  Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better  Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of  <sep> FOLLOWUP_Q: Is it ok to drink the bubbles or should I wait until they disperse?
[A]:
No