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: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering.  <sep>  Q: Why whole peppercorns? A: Part of the reason for whole pepercorns is the surface area  Q: Is there anything else you can tell me about the surface area? A: if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor  Q: Anything else you can tell me about it? A: It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle  <sep> FOLLOWUP_Q: Have you ever used a recipe that had whole peppercorns?
[EX A]: No

[EX Q]: CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them  Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work  Q: Is there a way to prevent this altogether? A: mixing dry ingredients first  <sep> FOLLOWUP_Q: I usually do that, but are small enough lumps still a concern?
[EX A]: No

[EX Q]: CONTEXT: Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process.Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.  <sep>  Q: can you poach fish in milk? A:   Q: does is spoil has it heats? A: It will of course not spoil  Q: can i use powdered milk if I don't have regular milk? A: Powdered milk would probably work, but if you have fresh, use that  <sep> FOLLOWUP_Q: can I use any other dairy for a substitute?
[EX A]:
No