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:`.
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Question: CONTEXT: I did this as an experiment last month, because I wanted a marble cake. The part that I wanted chocolate, I just swapped out a half-cup of the flour for cocoa. I should note, however, that while it tasted great, it made a denser, slightly drier cake than did the white cake batter. Next time, I plan to add a couple of teaspoons of grapeseed oil and some extra baking powder to counteract that problem.  <sep>  Q: How do change a vanilla cake recipe to make a chocolate cake?###

Answer: Yes


Question: CONTEXT: There are arguments of the universal validity of such rules, but there has long been an argument that reheated meat that was pre-cooked should always be brought to full safe temperature.The general idea is that cooked or not there is bacteria present. If heated to only the 100-120F range, you have reached the temperature of highest active growth of many pathogens, without killing them. Some will argue that this is safe, as long as you eat the item immediately, not let it sit and give time for that bacterial growth to bloom. I would even put credence to this for items which I knew the preparation and handling history, but for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp. There also has always been disclaimers that the reheating to temp rule only applies to if you reheat at all, for instance, medium rare roast beef is often eaten cold as leftover, but the rule stated if you reheat, the reheat to what would have originally be considered a safe temperature, not part way. With something like a prepped burger, again, I personally would not eat it cold, and just thawing it might put you into an unknown zone. I would heat it.  <sep>  Q: How can I cook chicken burger? A: for prefab type foods, like ground meats and especially poultry, I personally would be reluctant to take risks, I would bring it to temp  Q: What other suggestion or recommendation do you have on packaged chicken burgers? A: if you reheat, the reheat to what would have originally be considered a safe temperature, not part way  <sep> FOLLOWUP_Q: What can I use to reheat it?

Answer: No


Question: CONTEXT: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well.  <sep>  Q: I'd like to make cakes, but where I live now doesn't have an oven. Do you know how I might be able to do that? A: I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked  <sep> FOLLOWUP_Q: That might be something that could work! How can I find one?

Answer:
No