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:`.

Input: Consider Input: CONTEXT: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best. Ideally, the water is heated and poured onto the tea at just under boiling. Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea, but only use about a quart of hot water to start, let the tea steep in that (at least 5 minutes, longer will give a stronger flavor) then add the remaining 3 quarts of water.  <sep>  Q: Do you know how to Brew Hibiscus tea? A: I use 1 rounded teaspoon for 12 to 16 ounces (depends on the mug I'm using), so about 8 teaspoons (or about 2 1/2 tbsp) for a gallon of water. Hot water, just under boiling, is best  Q: Does that make a strong brew? A: Ideally, the water is heated and poured onto the tea at just under boiling  Q: Will that make a good batch of Kombucha? A: Because I don't think you want to boil a gallon of water, I'd use the amount of hibiscus for a gallon of tea  <sep> FOLLOWUP_Q: I know what to do for the Kombucha but I've never brewed Hibiscus flower for tea...will your advice work?

Output: Yes


Input: Consider Input: CONTEXT: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product. The blend may be for textural reasons; potato starch is typically very fine and produces a tempura-like shell, while rice flour can have little bits of individual rice grains which produces a "chunkier" texture.I probably wouldn't try to use pure starch as it will brown and burn very easily, but you probably don't even need all three ingredients. Personally, I'd start with a 50/50 blend of potato starch and rice flour and adjust from there. You could use tapioca starch instead of potato if it's easier for you to find locally, but definitely keep rice flour in the mix.  <sep>  Q: Any ideas what ratio of flour, potato startch and rice flour would be optimal for getting a crispy wing? A: Honestly, all three of those will crisp up very quickly, and just about any ratio will produce a crispy end product  <sep> FOLLOWUP_Q: What about for Seoul Chicken?

Output: No


Input: Consider Input: CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure.  <sep>  Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure  <sep> FOLLOWUP_Q: Is it only crumblier after it bakes?


Output: Yes