instruction:
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:`.
question:
CONTEXT: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: Is there a way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: So too much alcohol is why it is sharp tasting? A: If "sharp" means too acidic, your options are  Q: Is there anything else I should know? A: 1) add more cream and other ingredients to dilute the acid  <sep> FOLLOWUP_Q: The cream will dilute the acid then right?
answer:
Yes


question:
CONTEXT: What you describe is grill basting - where a liquid is poured onto the grill and covered (with a metal salad bowl or a basting cover) to more evenly cook the food and maintain its moisture. The liquid is added towards the latter half of cooking, as adding it in the first half of cooking has no real beneficial effect. Additionally, the steam will melt cheese more evenly if grilling burger patties. Typically, this liquid is a stock (chicken or pork stock if cooking chicken, vegetable stock if cooking vegetables and beef stock if cooking beef) or water.On a personal note, I sometimes dissolve a pinch of salt in the water if I don't have any stock available.  <sep>  Q: What is the liquid often ladled onto the grill top in restaurants?
answer:
Yes


question:
CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes "bad" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: Should I store garlic in the fridge or room temperature? A: Garlic will spoil faster in the fridge actually  Q: How long does it take to spoil in the fridge? A: I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid  <sep> FOLLOWUP_Q: Any other tips for garlic storage?
answer:

Yes