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: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice. <sep> Q: How do I get the peas to dissolve and make a thick broth for split pea soup? A: Just keep simmering, is my advice Q: How long should I need to simmer the soup? A: It takes more like 3 or 4 hours for the peas to dissolve Q: So if I only simmered for one hour that's not long enough? A: ages and ages Q: Should I have soaked the peas overnight before cooking them? A: I don't soak the peas <sep> FOLLOWUP_Q: Do you have any other tips for making good split pea soup?
[A]: Yes

[Q]: CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried. <sep> Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so Q: Is there anything else I should know about this? A: A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use <sep> FOLLOWUP_Q: Ok, is there any other way to sharpen a knife?
[A]: No

[Q]: CONTEXT: I work in a fine dining restaurant, and the standard implement is a bench scraper AKA a dough knife AKA a bench knife. It's basically a stiff, 6" wide sheet of stiff metal with a handle, and can pressed or rocked down on the counter to cut dough into portions. It can also be used to move shaped bread or rolls, cut pastry, fold sticky doughs, and scrape off the counter for cleanup. They're not really knife-sharp per se, but the metal is narrow enough to cut dough well, and a knife would go dull against the hard surface anyway. The best models have measurements engraved into them, so you can consistently size your products, and will stand vertically on the handle (for icing cakes).Now, for SLASHING risen breads before baking, the correct tool is something called a lame, which is basically a razor with a handle. Or, you can just use your really sharp chef knife (your chef knife IS razor-sharp, right?) and spritz it with pan spray to keep the dough from sticking. <sep> Q: What's the best type of knife [and/or method] for cutting raw bread dough? A: a bench scraper AKA a dough knife AKA a bench knife <sep> FOLLOWUP_Q: I'm not familiar with that knife. Can you describe it?
[A]:
Yes