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:'.

Input: Consider Input: 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 do I stop cheese from leaking out of my cordon bleu chicken? A: 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 Q: I usually flour my chicken, does that help in anyway? A: 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 Q: Why is cutting it important? A: the top and bottom parts can move independently and you don't have tension trying to pull the top piece away Q: How does this help in the baking? I usually use toothpicks to stop the breast from opening. A: f 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> FOLLOWUP_Q: Do you coat your chicken before baking?

Output: No

Input: Consider Input: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like. <sep> Q: what is the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors <sep> FOLLOWUP_Q: Should I cook vegetable curries in a kadhai?

Output: No

Input: Consider Input: CONTEXT: A lot of sourdough recipes don't call for a sponge, per se, because the starter essentially already is a sponge. The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch. This isn't necessary with sourdough the starter is continuously fermenting and reacting. And your guess is about right, if the proportion of starter you add is too high, the waste products and dead yeast cells in it can cause changes in the gluten that make it very slack and unusable. <sep> Q: How does a sourdough sponge work? A: The purpose of a sponge in a bread with normal yeast is to allow a longer fermentation time and extra time for enzymatic reactions to happen in the flour before adding it to the final batch <sep> FOLLOWUP_Q: Why is it important to increase the fermentation time ?
Output: Yes