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: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of "processed in a facility which also processes..." to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things.  <sep>  Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat? A: It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy  Q: Is there any way to know if those things are in it? A: Although it doesn't explicitly say so, that's allergy information  <sep> FOLLOWUP_Q: Any other things that are normally listed on the ingredient list?

Answer: Yes


Question: CONTEXT: The rest period hydrates the starches in flour, giving the dough a firmer and more workable texture (there is some very minor gluten development, but its mostly the expansion of the starch bundles with water). In many cookies, the flavors will also mature and improve, especially with cocoa in the recipe.In many recipes, the cooling from refrigeration is itself part of the point--doughs may be easier to roll and cut when they are cool due to chilling of the fat. Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops.For example, linzer cookie dough is very frangible, and the chilling and hydration make rolling and cutting much easier.Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough, although obviously not in your case.If the major effect is chilling in your recipe, by flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly. You mentioned this is a high fat recipe--if that fat is butter (as it so often is with cookies), that may help.  <sep>  Q: What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? A: Generally, most of this affect is going to happen in the first 8 hours or so. The overnight thing is simply for convenience in most cases. In fact, 4 hours is often enough  Q: Is that true for high fat cookies too? A: Most dietary fats are waxy, which means they don't have a single set freezing/melting point, but rather get more viscous or eventually firmer then hard as temperature drops  Q: I am using a high fat recipe and 4 hours did not make the do workable, why is that? A: flattening the dough to a disk, or lengthening it to a log (thus increasing surface area) compared to a ball, it will chill more rapidly  <sep> FOLLOWUP_Q: So, if I flatten the dough that will speed up the chilling process?

Answer: Yes


Question: CONTEXT: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.You can also use this method on frittatas, dumplings, etc.You can also use flavored liquids to impart flavor as well. I particularly like hard cider with chicken and pork.  <sep>  Q: I recently saw a cook at a diner use water to cook burgers, why did he do this? A: I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom  Q: He covered it with a metal domed item that looks like a cloche, do I need to do that as well? A: heat transfer medium to cook the top of the item at the same time as the bottom  <sep> FOLLOWUP_Q: Does the steam change the texture of the cooked meat?

Answer:
No