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: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking. <sep> Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved Q: how would describe the casserole? A: A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking <sep> FOLLOWUP_Q: are they baked the same?

A: No
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Q: CONTEXT: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence). <sep> Q: Why does salt enhance the flavor of food? A: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered <sep> FOLLOWUP_Q: Is salt related to umami?

A: Yes
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Q: CONTEXT: This is something that can happen during the manufacture of porcelain. It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed. Customers don't like isolated black dots on white porcelain, so high end manufacturers only sell items without these dots. But if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough. It is only an optical defect, the mug itself is clean and you don't have to do anything more about it. <sep> Q: Black spots in porcelain coffee mug? A: This is something that can happen during the manufacture of porcelain Q: Why does this happen? A: It is due to iron particles in the clay used to make the porcelain, they get this look after being fired. It is part of the mug itself and cannot be removed Q: When does it happen? A: they get this look after being fired Q: How do you get rid of them?? A: It is part of the mug itself and cannot be removed Q: Is this a common problem with porcelain? A: if you bought something in the mid- or low-price range, or B-ware from the high end brands, these specks are common enough <sep> FOLLOWUP_Q: Does this happen with other pottery as well?

A:
No
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