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: Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven).That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long. The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30 F / 10-15 C from the temperature, and 25-30% from the cooking time.So, for example, if a recipe calls for baking at 350 F for 60 minutes, your first attempt in a convection oven should be 325 F for 45 minutes.Again, please keep in mind that a convection microwave is still fundamentally a microwave oven. No matter what their marketing claims say, it is not a substitute for a conventional/convection oven and you are not going to see equivalent performance. <sep> Q: Can you help with baking using a convection microwave? A: Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven <sep> FOLLOWUP_Q: How do I bake things evenly?
[A]: Yes

[Q]: CONTEXT: Eggs are already 3/4 water anyway!By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100C (212F) for longer, therefore increasing the the time for the egg proteins to foam and expand before settingThe amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more waterAdding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this processBONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop <sep> Q: Why is water often added to the eggs when making omelettes?###Hello? A: This keeps the cooking temperature to less than 100C (212F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting Q: Doesn't that make it too wet? A: The amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more water <sep> FOLLOWUP_Q: is there a recommended amount of water, a minimum per egg?
[A]: Yes

[Q]: CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible <sep> Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked Q: Do you know what ingredients can be used to cook insects? A: roasted on hot coals for a few minutes <sep> FOLLOWUP_Q: Are these good protein sources?
[A]:
No