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: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward...  <sep>  Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter  Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine  Q: How should caffeine be added to drinkable fluids so it has no taste? A: Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter  Q: What can be done to make it taste better without adding lots of sugar? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward  <sep> FOLLOWUP_Q: Why is caffeine bitter?
No

CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating  Q: Would dirt affect performance of an electric range? A: Do you find the elements you cook on the most are more marked  <sep> FOLLOWUP_Q: No, though would grease have an affect on them as well?
Yes

CONTEXT: My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily "broken".I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps.  <sep>  Q: How can I fix my dry crumbly cookie dough? A: ou may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it  Q: What do I do when it's dry and cracking while I'm kneading it? A: Repeat until it just stops breaking  <sep> FOLLOWUP_Q: Could it be doing this because I chilled the dough for too long?

No