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: 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 the chocolate in my microwave? A: Chocolate is an odd substance when it comes to melting and hardening Q: What is the best way to prepare my chocolate if I'm dipping something? A: 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 Q: How is coating chocolate different than regular chocolate? A: 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 <sep> FOLLOWUP_Q: Any other tips you can give me about tempering chocolate?

Ex Output:
Yes

Ex Input:
CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - "beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety. <sep> Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first <sep> FOLLOWUP_Q: Do tomatoes have to be skinned?

Ex Output:
No

Ex Input:
CONTEXT: Your metal bowl sitting in your 70F room is 70F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matterheat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough. <sep> Q: Can I let my bread dough rise in the mixer bowl?

Ex Output:
Yes