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:'.

[EX Q]: CONTEXT: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity. When cooked, water evaporates from the dough leaving a rigid gluten skeleton. Fat does not mix with water and thus stay in blobs in between the gluten network. This weakens the gluten structure, making the pastry crumble.For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water. The same rationale applies to puff pastry. The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up.Quoting @GdD in the comments, the punchline is:more fat = crumblier, less fat has more structure. <sep> Q: How does altering the fat-to-flour ratio affect the pastry? A: more fat = crumblier, less fat has more structure Q: Is it only crumblier after it bakes? A: The thin fat layers are impermeable, so water steam gets trapped and exercise pressure upwards, lifting the pastry up Q: Does the type of flour effect the mixture? A: Flour (+ water, either directly or from other ingredients such as egg white) gives the pastry structure. As you knead the flour, the gluten network develops and results in elasticity Q: Can you knead the dough too much? A: For this reason, you often see in recipes for shortcrust to avoid overmixing the fat. Buttery biscuits such as shortbread crumble more than crackers, which have more water <sep> FOLLOWUP_Q: Can you undermix the dough?
[EX A]: No

[EX Q]: CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served. <sep> Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes <sep> FOLLOWUP_Q: can i make this wihout any type of meat?
[EX A]: Yes

[EX Q]: CONTEXT: Store cocoa powder in a dark, cool, dry place, sealed against vermin. Dark and cool both slow the process by which volatiles (i.e., flavor) degrade. That said, don't keep it in the fridge or freezer unless sealed airtight, because both types of chill-chests are relatively humid environments. Humidity promotes mold, even on cocoa.By the way, for future reference: When buying cocoa powder, note the manufacturer's suggested use-by date. Cocoa powder should last about three years, properly stored. If the use-by date is much less than that, look for another container. <sep> Q: How to best store cocoa powder? A: By the way, for future reference <sep> FOLLOWUP_Q: Figure that I'll use no more than 1/3 to 1/2 a cup of cocoa powder a week and not sure what to do after opening, any ideas?
[EX A]:
Yes