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: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  <sep> FOLLOWUP_Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking.
Yes

CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved  Q: how would describe the casserole? A: A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking  <sep> FOLLOWUP_Q: are they baked the same?
No

CONTEXT: It could be the proving time or the oven temperature or both.In hotter climates, bread dough will rise faster. Poking the dough will not harm the dough in any way, so don't be afraid to poke the dough. The best way to test if the bread dough has risen enough is by poking it. As for the oven, if the temperature is too low, it can take longer to get additional rise in the oven. What I do, as do many other bread bakers, is to bake the bread at the hottest temperature it can reach for the first ten minutes, then turn it down to the regular temperature for the remainder of the time needed to bake the bread. The hotter temperature initially can result in more oven spring for the bread.  <sep>  Q: what are the Bread Proving Time in Warm Climates?

Yes