instruction:
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: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture. <sep> Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture <sep> FOLLOWUP_Q: Do you have any other suggestions for cooking or baking with fruit?
answer:
No

question:
CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat. <sep> Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective Q: Which would be more helpful to prevent spoilage, continuously simmer or refrigerating it? A: keeping the soup hot would be more effective Q: Should it also be refrigerated? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup <sep> FOLLOWUP_Q: Are there any other recommendations to prevent spoilage?
answer:
Yes

question:
CONTEXT: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet. <sep> Q: What is the difference between caramelized onions and "crispy onions"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown <sep> FOLLOWUP_Q: What is the difference in preparation between caramelized onions and crispy onions?
answer:
Yes