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:'.
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Question: CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests. <sep> Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting <sep> FOLLOWUP_Q: Is there a lot of butchering involved?

Answer: Yes

Question: CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question... <sep> Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi Q: That sounds great? what is in it? A: I make it as an entree Q: That sounds great I will do that. Now I am Italian and was wondering what pasta second courses you could recommend? A: Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course <sep> FOLLOWUP_Q: I was hoping to make my second course the main course. Any other ideas? I would like something more filling.

Answer: Yes

Question: CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated <sep> Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook Q: So, can fried eggs be fried in advance? A: I doubt this could be done <sep> FOLLOWUP_Q: Do you know if eggs can be reheated after being fried?

Answer:
Yes