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:'.

CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking. <sep> Q: Is it possible to whisk egg whites too much? A: If you whisk egg whites to much they will definitely separate Q: What happens to rhetoric If the egg whites separate?###The food not rhetoric A: Basically you are over tightening their stretchy proteins which squeeze out all the water <sep> FOLLOWUP_Q: Would this make the food more dry?
Yes

CONTEXT: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward... <sep> Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine Q: How should caffeine be added to drinkable fluids so it has no taste? A: Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter Q: What can be done to make it taste better without adding lots of sugar? A: If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward <sep> FOLLOWUP_Q: Why is caffeine bitter?
No

CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being "impossible to pour" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it. <sep> Q: I made a recipe and got busy and forgot about it butbit was almost impossible to pour. Can I fix it? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long <sep> FOLLOWUP_Q: How can I fix a unpourable batter?
Yes