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: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  Q: Some I mixed with lemon/orange zest, will that pose a problem? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  <sep> FOLLOWUP_Q: Are you sure it will be safe to use?
Yes

CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves.  <sep>  Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs  Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined  <sep> FOLLOWUP_Q: Would sour cream count as a liquid?
Yes

CONTEXT: First off, when reheating soup, it won't matter much. If you get the pan too hot before you add the soup, you could get some spattering, but that's about it.As for making a fresh batch, there are those who believe that browning the ingredients before adding the liquids will develop more flavor. This will be a lot easier to do with a hot pan, than trying to get a cold pan full of stuff up to a heat sufficient to cause browning. Overall, it's a tradeoff. If you're in a hurry, it might be worth saving the few minutes to just throw everything in the pan and heat it up. If you really want to develop every last bit of flavor, you'll probably be better off heating your pan, browning ingredients, then adding liquid.  <sep>  Q: Should I preheat the pot if I am going to make soup or put in the ingredients and heat it all up together? A: This will be a lot easier to do with a hot pan  Q: So I heat the pan and then add say vegetable oil or I put the oil in when its cold? A: browning the ingredients before adding the liquids will develop more flavor  Q: What if I am reheating a soup that I have in the fridge? A: when reheating soup, it won't matter much  Q: Should I reheat it on low or high heat? A: If you get the pan too hot before you add the soup, you could get some spattering, but that's about it  <sep> FOLLOWUP_Q: So oil first and then other ingredients to get the best flavor?

Yes