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: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough?
Yes

CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off.  <sep>  Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk  Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor  Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration  Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor  <sep> FOLLOWUP_Q: Can you use peanut butter in the same recipe?
No

CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name "semifreddo" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Thank you. How does that affect the fried ice cream? A: if the "stuff" is hard frozen, it can be coated and fried like fried ice cream  <sep> FOLLOWUP_Q: That's okay. I was wondering how it may differ texture and taste-wise.

No