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: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat. <sep> Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat Q: Does the amount of time I knead the dough play a factor? A: not show streaks of thicker and thinner areas <sep> FOLLOWUP_Q: How long should I let the dough rest?
[A]: No

[Q]: CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off. <sep> Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor <sep> FOLLOWUP_Q: Can you use peanut butter in the same recipe?
[A]: No

[Q]: CONTEXT: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub. <sep> Q: How can I extract palm sugar from a container? A: You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece <sep> FOLLOWUP_Q: how do I deal with a rock hard piece of sugar?
[A]:
Yes