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 Input:
CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like. <sep> Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done <sep> FOLLOWUP_Q: any other suggestions?

Ex Output:
No

Ex Input:
CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say "chocolate and pear cake". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition. <sep> Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump Q: Uneven division of batter? A: What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump Q: How can this be prevented A: folding the whites very gently, and generally erring on the side of too little whisking Q: Any other suggestions? A: there are no pear pieces, my second guess is badly dissolved flour <sep> FOLLOWUP_Q: Could using a better source of flour work?

Ex Output:
No

Ex Input:
CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface. <sep> Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring <sep> FOLLOWUP_Q: My friends say the salt removes moisture from onion, and that's best, although can you think of different methods for the same effect?

Ex Output:
No