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:'.

[EX 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 <sep> FOLLOWUP_Q: How do you temper chocolate?
[EX A]: No

[EX Q]: CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-) <sep> Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan Q: How long do I cook it for? A: dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking <sep> FOLLOWUP_Q: Do I need to do anything else to it?
[EX A]: Yes

[EX Q]: CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil. <sep> Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever <sep> FOLLOWUP_Q: What if they are mixed with lemon zest?
[EX A]:
No