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 believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea. <sep> Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea <sep> FOLLOWUP_Q: What temp should I heat the water too for a good brew?

A: No
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Q: CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-) <sep> Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan Q: How long do I cook it for? A: dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking <sep> FOLLOWUP_Q: Do I need to do anything else to it?

A: Yes
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Q: CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates. <sep> Q: When is homemade wine-based vinegar simply bad wine? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar <sep> FOLLOWUP_Q: Does heat have anything to do with the shelf life?

A:
No
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