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: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it.  <sep>  Q: Is it okay to refrigerate olive oil?
answer:
Yes


question:
CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: What is the effect of adding the water to the egg wash when baking? A: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good  Q: What's the purpose of adding water to an egg wash? A: water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  <sep> FOLLOWUP_Q: What is the effect of adding the water to the egg wash when baking?
answer:
No


question:
CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content.  <sep>  Q: Is there a difference in the rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella  <sep> FOLLOWUP_Q: What is risotto rice?
answer:

No