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:'.

CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off. <sep> Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor <sep> FOLLOWUP_Q: Can you use peanut butter in the same recipe?
No

CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off. <sep> Q: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor Q: How would it change the texture? A: Save a little time. Since it has less water to begin with there will be less to boil off Q: thanks a lot, are there any other suggestions? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration <sep> FOLLOWUP_Q: How will I know when it's the right concentration?
No

CONTEXT: The old thin utensils were made of Nylon.The reasons they are hard to find is that traditional Nylon is difficult to manufacture within food standard guidelines for PAA (Primary Aromatic Amines) migration, and does not bio-degrade or burn safely. For relevant references, your local government health department will have papers on PAA migration.Given that, many utensil manufactures have moved on to other plastics, mostly silicone. Though some use PA66 (Nylon 6,6), which is that thick chunky black plastic stuff.Try wooden spatulas. They are simple, clean, disposable, and you can get them in thin wedge shapes (e.g. at Asian supply shops). <sep> Q: Where did the thin, smooth plastic spatulas go?###20 years ago, the most common type of rigid spatula (or "turner") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon.### These spatulas were not very durable (leading edges tended to melt), but they were very very good for making eggs and other delicate non-stick-pan dishes.
Yes