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: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily "broken".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking  <sep> FOLLOWUP_Q: If the dough is crumbly when I roll it out will it make the cookie crack easily?
[EX A]: No

[EX Q]: CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator.  <sep>  Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes  <sep> FOLLOWUP_Q: Do I still have to cook the meat after all that, or is it ready to eat?
[EX A]: Yes

[EX Q]: CONTEXT: The article you linked to references this dish as "Wiener Schnitzel". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. "Wiener" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel? A: he articl  Q: I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel. A: The article you linked to references this dish as "Wiener Schnitzel". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes  Q: Do you have a good recipe for it? A: Wiener" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried  <sep> FOLLOWUP_Q: Where does it come from?
[EX A]:
Yes