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: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume. <sep> Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating Q: Can I just melt chocolate rather than tempering? A: if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet Q: What other kinds of chocolate can be used? A: f you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering <sep> FOLLOWUP_Q: If I don't temper high quality chocolate what will happen?
[A]: Yes

[Q]: CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup. <sep> Q: How much pepper sauce could you get out of a Carolina Reaper pepper? A: Pepper sauces Q: Should the seeds be removed? A: A hotter pepper will not necessarily be stronger in Q: If the pepper is 1 500 000 SHU, how much sauce could you actually make from one such pepper? A: using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor Q: How do you get a good flavour using hot peppers? A: sweet/sour/salty element (from the pickling ingredients mostly <sep> FOLLOWUP_Q: Do you have any further advice on making a sauce specifically?
[A]: No

[Q]: CONTEXT: A pizza stone in a normal oven will only get the maximum temperature of the oven (probably not more than 280 C / 530 F).A specific pizza oven will gett hotter (the one you linked gets 390 C / 735 F and, indeed has a stone inside).If you want to get Italian style pizzas, go for the pizza oven. They need that high temperature in order to be ready in (ideally) 90 seconds. Those Ferrari ovens are one of Italian's favourite ones, albeit they'll need a bit more time than 1.5 minutes achievable in wood fired traditional pizza ovens. You (probably) won't be able to achieve those high temperatures with a normal home kitchen oven, unless you have a pyrolytic home oven, and hack it in order to cook in it during the pyrolysis cycle.As for the waiting time between pizzas using a stone, consider it as a capacitor (or a rechargeable battery): It takes heat (until is soaked up), and then gives it back. Once you make 1 pizza (or a loaf of bread), it needs to soak (a bit) again. <sep> Q: Differences between the oven stone and the pizza oven? A: A pizza stone in a normal oven will only get the maximum temperature of the oven Q: Which tastes better? A: If you want to get Italian style pizzas, go for the pizza oven <sep> FOLLOWUP_Q: What kind of pizza should go in the stone oven?
[A]:
No