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:'.
--------
Question: CONTEXT: Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil. <sep> Q: Why do people put oil/butter in pan when frying ground beef? A: Transfer of heat. First you need a hot pan Q: But doesn't the fat from the beef do that? A: The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil Q: oh I see, how much butter would you need? A: you add a drop of oil and swirl it around <sep> FOLLOWUP_Q: Okay, so using butter or oil is to transfer heat, is this method also used for non stick pans?

Answer: Yes

Question: CONTEXT: I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh. <sep> Q: How do I prevent straw potatoes from sinking to the bottom of my electric fryer? A: try to find another basket <sep> FOLLOWUP_Q: I've used a mesh basket before, but the potatoes float right through the holes. Is there a way to stop this?

Answer: Yes

Question: CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations. <sep> Q: How can I keep the cheese from leaking out of my cordon bleu during cooking? A: you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4 <sep> FOLLOWUP_Q: Do I do anything with the pounded breast before filling?

Answer:
Yes