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: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it. <sep> Q: What is a good substitute for full cream milk powder? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream Q: Does that give you good results? A: and not worry about it <sep> FOLLOWUP_Q: I was thinking of adding butter to the skim milk powder, would this be a good substitution?

Answer: Yes

Question: CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements. <sep> Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in Q: I wonder if a pear and almond tart would taste OK with maple syrup? A: think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey <sep> FOLLOWUP_Q: I wonder how chocolate chip cookies would taste with maple syrup?

Answer: No

Question: CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand. <sep> Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slice <sep> FOLLOWUP_Q: Why are electric knives not used?

Answer:
No