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: 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 chocolate rather than tempering? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet  Q: What other kinds of chocolate can be used? A: f you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering  <sep> FOLLOWUP_Q: If I don't temper high quality chocolate what will happen?
[A]: Yes


[Q]: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: what is the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  <sep> FOLLOWUP_Q: Should I cook vegetable curries in a kadhai?
[A]: No


[Q]: CONTEXT: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: What can I use instead of cornmeal on bagels ? A: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer  Q: Do you have any other tips for baking bagels ? A: Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels  <sep> FOLLOWUP_Q: is there a ready mix I could use ?
[A]:
No