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:'.
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Question: CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume. <sep> Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating <sep> FOLLOWUP_Q: How do you temper chocolate?

Answer: No

Question: CONTEXT: If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.You can also buy aluminum cleaner, but the do it yourself is typically cheaper.In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food. <sep> Q: How to clean my unanodized aluminium pot? A: You can also buy aluminum cleaner <sep> FOLLOWUP_Q: Does acidic food cause problems with an unanodized aluminium pot?

Answer: Yes

Question: CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast. <sep> Q: Do you know the name of small emulsified breakfast sausages served in Dutch countries?

Answer:
Yes