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: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish. <sep> Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent <sep> FOLLOWUP_Q: What happened to the red lentils when water is poured on them?
No

CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that. <sep> Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps <sep> FOLLOWUP_Q: How do I evenly distribute it in the dough?
Yes

CONTEXT: In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.They are, however, all just different varieties of the same plant, like yellow and red tomatoes. <sep> Q: What are purple small Brinjals called in English? A: In Britain (and France), the large purple varieties are known as aubergines Q: There are white and green Brinjals too. Do they have a different name? A: Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal <sep> FOLLOWUP_Q: What is the American English word for brinjals/aubergines?
Yes