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:'.

Example Input: CONTEXT: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay.Alternatively, you could cook the roast fully, remove it from the oven, tent it with foil and then cook the Brie. The meat can rest while the Brie is cooking and being eaten. Prior to slicing the roast, heat up the pan drippings to a sizzling temp and baste to ensure a crispy crust. But if the appetizer course happens to last for 20-30 minutes, then the roast will have been resting for 40-50 minutes and could lose too much internal heat. <sep> Q: How to adjust an oven to accommodate two items with different cook times and temperatures? A: I would Q: A roast and brie as an appetizer A: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay <sep> FOLLOWUP_Q: Should the brie be served watm or cold?###warm ooops
Example Output: Yes

Example Input: 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?
Example Output: No

Example Input: CONTEXT: Your metal bowl sitting in your 70F room is 70F (at least, if its been sitting there for a bit). Your plastic bowl, or glass bowl, or ceramic bowl, or any other bowl sitting in the same room is also 70F. They're all actually the same temperature.Now, given, when you touch the metal bowl, it feels cooler than the plastic one. This is because your finger isn't 70F, and your body heat is transferred away quicker by metal than (say) plastic.If the dough is room temperature, it won't matterheat isn't flowing out of it. The dough itself doesn't generate much heat. If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective.A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough. <sep> Q: Can I let my bread dough rise in the mixer bowl? A: A stainless steel bowl is fine. I'd avoid aluminum (and copper, if anyone makes a mixer with such a thing) due to them being reactive, especially if you're making sourdough. Q: Does the metal effect how fast the dough rises? A: If your dough started above room temperature, it will cool a little quicker in a metal bowl. But, if you wanted to keep it from cooling, putting it in a warm place is much more effective <sep> FOLLOWUP_Q: Would the dough rise faster in a glass or plastic bowl?
Example Output:
No