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:`.

[EX Q]: CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea.  <sep>  Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam  Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea  <sep> FOLLOWUP_Q: What temp should I heat the water too for a good brew?
[EX A]: No

[EX Q]: CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume.  <sep>  Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating  Q: Can I just melt the chocolate in my microwave? A: Chocolate is an odd substance when it comes to melting and hardening  Q: What is the best way to prepare my chocolate if I'm dipping something? A: If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering  Q: How is coating chocolate different than regular chocolate? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored  <sep> FOLLOWUP_Q: Any other tips you can give me about tempering chocolate?
[EX A]: Yes

[EX Q]: CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible  <sep>  Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first  Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked  <sep> FOLLOWUP_Q: So, can you mix various insects together while cooking?
[EX A]:
No