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: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How do I stop cheese from leaking out of my cordon bleu chicken? A: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin  Q: I usually flour my chicken, does that help in anyway? A: The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich  Q: Why is cutting it important? A: the top and bottom parts can move independently and you don't have tension trying to pull the top piece away  Q: How does this help in the baking? I usually use toothpicks to stop the breast from opening. A: f you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations  <sep> FOLLOWUP_Q: Do you coat your chicken before baking?

Answer: No


Question: CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations.  <sep>  Q: How do I stop cheese from leaking out of my cordon bleu chicken? A: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin  <sep> FOLLOWUP_Q: I usually flour my chicken, does that help in anyway?

Answer: Yes


Question: CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once.  <sep>  Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block  Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them? A: refreezing is no big deal  <sep> FOLLOWUP_Q: What are the risks / consequences if I do refreeze?

Answer:
Yes