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: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes. <sep> Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was Q: Is the flavor a good indicator of how much alcohol is left? A: The flavor of alcohol is easily masked by other flavors at under 20% content Q: Do smaller strawberries soak up more alcohol than large ones? A: If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content <sep> FOLLOWUP_Q: What kind of alcohol should be used?
[A]: No

[Q]: CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it. <sep> Q: What is a good substitute for full cream milk powder?
[A]: Yes

[Q]: CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see. <sep> Q: As a consumer in the UK, how can I choose well marbled beef? A: Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for <sep> FOLLOWUP_Q: Since meat is heavy, I prefer to make my purchases online, do you know of a good online source?
[A]:
Yes