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:`.

CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender.  <sep>  Q: Can I use carbonated drinks in cocktail shakers? A: bartenders do not shake carbonated beverages  Q: I see bar tenders shake drinks with carbonated beverages in them all the time. Is there a trick to shaking a cocktail with carbonated ingredients without it becoming a high school science project? A: bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe  <sep> FOLLOWUP_Q: Even if I just use a splash of soda will it still explode?
No

CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer.  <sep>  Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like  Q: How about if I want to keep them whole? A: As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer  <sep> FOLLOWUP_Q: Can I keep them not refrigerated?
No

CONTEXT: Panko won't stick to chicken (too dry), but will stick to egg. Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour. Flour will stick to chicken. Dredge first through flour, then through (well beaten) egg, then through panko. It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour. While I don't know for sure, I would certainly wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  <sep>  Q: How do I make panko stick to chicken for frying? A: Dredge first through flour, then through (well beaten) egg, then through panko  Q: why do I use the flour? A: Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour  <sep> FOLLOWUP_Q: should I fry or bake them?

No