Definition: 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:'.
Input: CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature. <sep> Q: When should the temperature of meat be taken? A: the practical answer to your question is that you need to anticipate when the target temperature will be attained Q: When a recipe or safety recommendation calls for a specific temperature, in what "stage" of the meat preparation should it be taken? A: With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier Q: Should you test the meat while it is still in the pan? A: The bottom line however, is that the roast needs to ultimately reach the target temperature Q: Does it matter if you take it after it has rested a while? A: The bottom line however, is that the roast needs to ultimately reach the target temperature Q: What is a goo target temperature for beef? A: For something like a beef or pork roast, the coolest point will be generally in the very center of the roast <sep> FOLLOWUP_Q: Is there a temperature to aim for for pork?
Output:
Yes