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:'.

Q: CONTEXT: I wouldn't say 'hazardous', but there's additional risk.You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'. And the same for the stuffing.Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (maybe if it were brined it'd be better, but still less than ideal).I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.If the main interest is in reducing cooking time, I'd start with not stuffing the bird. I'd also make sure that it's well thawed in advance (too many people leave it for the night before). If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens. (maybe do it on two trays?) <sep> Q: Is it safe to fully cook a stuffed turkey the night before thanksgiving? A: I wouldn't say 'hazardous', but there's additional risk Q: Hello?###What are the additional risks? A: You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone <sep> FOLLOWUP_Q: If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?

A: Yes
****
Q: CONTEXT: It may be that your oven is not up to temperature before your first batch goes in. If it's not hot enough your cookies will have more time to melt and flatten before they cook. Try giving the oven 10 more minute preheating time before putting your first batch in. <sep> Q: Why is my first batch of cookies out of the oven too flat? A: It may be that your oven is not up to temperature before your first batch goes in Q: The next batches are as expected, what would be the reason the first batch is not good? A: your oven is not up to temperature Q: Why are my cookies thin and flat? A: If it's not hot enough your cookies will have more time to melt and flatten before they cook <sep> FOLLOWUP_Q: Do you have a good cookie recipe?

A: No
****
Q: CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure. <sep> Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity Q: Can you knead the dough too much? A: For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water <sep> FOLLOWUP_Q: What fat can you use in place of butter?

A:
No
****