instruction:
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:'.
question:
CONTEXT: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs - made of only flour, water, yeast and salt, eventually preferments or later mixins like seeds. You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined. Calculating the exact content of water (e.g. adding to the calculation 17 g of water for every 100 g of butter) are pretty useless, because the water bound in an emulsion or other kind of colloid doesn't behave the same way as free water when making a dough. So, a dough with 100 g water and 100 g butter will be extremely different from a dough with 117 g of water, and still pretty different from one with 117 g of water and 83 g of oil. So, there is no real formula any more to create an actual percentage. The concept still stays somewhat useful in this case, but you have to "play it by ear". When you are trying to judge how soft a given enriched dough will be, you can start by calculating all the liquid and fat ingredients as if they were "hydration", which gives you a rough guide to compare it to other doughs, and then you have to make it and gain a tactile understanding of how it actually behaves. <sep> Q: What counts as "hydration" when figuring Dough Hydration? A: The term is not really defined that way. In the strict sense, it only has meaning for lean doughs Q: So it won't work for an enriched dough? A: You can extend it to enriched doughs (those that have fat, milk, eggs, tomato juice, etc.) but then it is no longer sharply defined <sep> FOLLOWUP_Q: Would sour cream count as a liquid?
answer:
Yes

question:
CONTEXT: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms.Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas. Tomatoes also produce ethylene, so you could pop a couple of those in as well, but be aware that they'll also ripen faster too. <sep> Q: How can I speed up banana ripening?### A: Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas <sep> FOLLOWUP_Q: How long should I leave them?
answer:
No

question:
CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom. <sep> Q: Do I need to seal the food with food wrap before put them in the fridge?###I've always seen friends putting leftover, cooked food in the fridge with food wrap. ### I asked them why they are doing it and they don't even know why they are doing it. ###It is necessary to put just cooked food in the fridge with food wrap? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits Q: such as? A: 1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge <sep> FOLLOWUP_Q: I see. ###So you recommend sealing it with food wrap?
answer:
Yes