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: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home

A: Yes
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Q: CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins.  <sep>  Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  Q: What is the effect of adding the water to the egg wash when baking? A: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good  Q: What's the purpose of adding water to an egg wash? A: water thins the proteins so you get a nice glaze instead of a layer of scrambled egg  <sep> FOLLOWUP_Q: What is the effect of adding the water to the egg wash when baking?

A: No
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Q: CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers.  <sep>  Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out  <sep> FOLLOWUP_Q: How should I clean my grill?

A:
No
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