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: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking.  <sep>  Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick  Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse  <sep> FOLLOWUP_Q: Are there any advantages to using pizza stone?

A: Yes
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Q: CONTEXT: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay.Alternatively, you could cook the roast fully, remove it from the oven, tent it with foil and then cook the Brie. The meat can rest while the Brie is cooking and being eaten. Prior to slicing the roast, heat up the pan drippings to a sizzling temp and baste to ensure a crispy crust. But if the appetizer course happens to last for 20-30 minutes, then the roast will have been resting for 40-50 minutes and could lose too much internal heat.  <sep>  Q: How to adjust an oven to accommodate two items with different cook times and temperatures? A: I would  Q: A roast and brie as an appetizer A: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay  <sep> FOLLOWUP_Q: Should the brie be served watm or cold?###warm ooops

A: Yes
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Q: CONTEXT: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water. It should be between 105-110. If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour. Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast.  <sep>  Q: Why does my pizza dough rise so inconsistently? A: If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water  Q: What's the right temperature? A: t should be between 105-110  <sep> FOLLOWUP_Q: What happens if it's too cold?

A:
Yes
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