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:'.

CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct. <sep> Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes <sep> FOLLOWUP_Q: If I added it would I mix slowly or fast?###What if it melts, is that ok?
Yes

CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like. <sep> Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot <sep> FOLLOWUP_Q: Is the difference only w.r.t time consumed?
No

CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and "rest," about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge. <sep> Q: I tried to make black bread in the microwave, but why didn't it work? A: 240 C sounds way too high to me. 150-180 C Q: What can I do to fix it for next time? A: 150-180 C <sep> FOLLOWUP_Q: Is the ready-made dough mixture okay to put in the oven even though it says microwave?
No