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: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock. <sep> Q: How can I make a Japanese Restaurant style soup ?
[A]: Yes

[Q]: CONTEXT: Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven; it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven).That being said, if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long. The guideline for conversion (and this is just a guideline, not a rule or guarantee) is to subtract 25-30 F / 10-15 C from the temperature, and 25-30% from the cooking time.So, for example, if a recipe calls for baking at 350 F for 60 minutes, your first attempt in a convection oven should be 325 F for 45 minutes.Again, please keep in mind that a convection microwave is still fundamentally a microwave oven. No matter what their marketing claims say, it is not a substitute for a conventional/convection oven and you are not going to see equivalent performance. <sep> Q: Can you help with baking using a convection microwave? A: Convection-baking in a "convection microwave" is a bit like conventional baking in a toaster oven Q: How do I bake things evenly? A: it's more or less the same principle but you really can't expect the same results as a conventional oven (or full-size convection oven Q: Any other advice for baking in a convection oven? A: if you're attempting the recipes in a convection microwave or even a real convection oven without any modifications, you may be using too high a temperature, or cooking for too long <sep> FOLLOWUP_Q: What does a lower temperature help with?
[A]: Yes

[Q]: CONTEXT: Firstly - shop-bought "packet" bread will keep for several days because it contains a lot of preservatives.In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough yeast cultivates a culture of friendly bacteria and an acid environment, all of which become natural preservatives. My experience seems to confirm this.Bread recipes containing egg, oil or milk tend to keep for longer than those without.As @SAJ14SAJ says, bread freezes very well. Loss of flavour in the freezer is not a commonly recognised phenomenon.One option is to slice a loaf of bread, bag it and freeze it. Take as many slices as you need at a time. It will defrost very quickly at room temperature, due to its low mass and high surface area.Another option is to make rolls, part-bake, and freeze. When you need them, take as many rolls as you need from the freezer, and place in the oven, to both defrost and complete the baking. You will get fresh baking smells and flavours from this.I suspect that home-made unleavened breads (pita, chapati, tortilla), without added preservatives, will not last long out of the freezer. Their advantage is that with no rise, they are so quick to make that they can be made fresh on-demand. <sep> Q: What kind of homemade sandwich bread or wrap lasts longest? A: Firstly - shop-bought "packet" bread will keep for several days because it contains a lot of preservatives Q: But what lasts best that is homemade? A: In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads Q: What can I do to make homemade bread last longer? A: Bread recipes containing egg, oil or milk tend to keep for longer than those without Q: How should I store it? A: bread freezes very well <sep> FOLLOWUP_Q: Will it lose flavor if I freeze it?
[A]:
Yes