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: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it). I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil.  <sep>  Q: If I'm using milk as an ingredient in soup, how can I prevent it from curdling? A: For protection against heat, you can stabalize the milk with starches. (eg, a white sauce made with milk won't curdle, even if you boil it  Q: What starches can I stabilize it with? A: For soups, you're likely better off making a corn starch  Q: Why is a corn starch better for soups? A: so you don't have to cook it like you would flour to get rid of the raw flour taste  <sep> FOLLOWUP_Q: Are there any other starches I could use?
[A]: No


[Q]: CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  <sep> FOLLOWUP_Q: What temp should I heat the water too for a good brew?
[A]: No


[Q]: CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: Salt stick dough and shaping, any ideas ? A: when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably  Q: The dough is sticky, should I weigh the ingredients as opposed to measuring? A: it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise  Q: Make sense>. Salt sticks are from my childhood and I am trying to make them, but I am not sure on how best to shape them any suggestions? A: wetter  <sep> FOLLOWUP_Q: Is one flour type better than another for baking ?
[A]:
Yes