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: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub. <sep> Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece <sep> FOLLOWUP_Q: how do I deal with a rock hard piece of sugar?
Yes

CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade. <sep> Q: Paring knife selection for work in the air? A: Air work' is an interesting term that I am not used to hearing Q: Is there a better style of knife to use when coring strawberries or trimming fruit? A: Small bladed and hook beak knives are well suited for this <sep> FOLLOWUP_Q: What are Japanese style knives best suited for?
No

CONTEXT: Yes. Water boils at about 212F (100C) and meat is cooked from 140F to 160F. If you left the meat in there for a very long time it would eventually approach 212F and start to get tough.The time that they give you is going to be the time it takes to ensure that the meat is safe to eat. Generally I like it to be closer to the rare side as it is more tender that way. <sep> Q: Will meat overcook in a boiling water pot? A: If you left the meat in there for a very long time it would eventually approach 212F and start to get tough <sep> FOLLOWUP_Q: How long should I cook small cuts of steak to "medium"?
No