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: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible. <sep> Q: Is there a way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed Q: So too much alcohol is why it is sharp tasting? A: If "sharp" means too acidic, your options are Q: Is there anything else I should know? A: 1) add more cream and other ingredients to dilute the acid <sep> FOLLOWUP_Q: The cream will dilute the acid then right?
[EX A]: Yes

[EX Q]: CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> Q: How long will a bread ferment last before it is no good? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> FOLLOWUP_Q: What can I do with the bread after fermentation?
[EX A]: No

[EX Q]: CONTEXT: I make bacon and other cured meats frequently. I find that the amount of liquid released from pork belly varies. That is not a useful measure of how the cure is proceeding. Bacon, in particular, is usually cooked after the cure, so I don't worry too much. I use the salt-box method, coat the belly in cure mixture, place in large zip lock, place in container slightly larger than belly and put in fridge. Flip every day or so for a week. What I look for next is a firming up of the belly. I pinch it. If it has firmed up after a week, I move on to hot smoking (or you could use your oven). If it still feels soft, I give it another day or two. <sep> Q: How much juice should come out when I'm curing pork belly? A: I find that the amount of liquid released from pork belly varies <sep> FOLLOWUP_Q: My latest batch has extracted less than half of the juice of the first two. Is this normal?
[EX A]:
No