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: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful. <sep> Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work Q: Is there a way to prevent this altogether? A: mixing dry ingredients first <sep> FOLLOWUP_Q: Should I try beating at a higher or lower speed to prevent this in the future?
[A]: No

[Q]: CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.) <sep> Q: How to cook small fish(unfrozen and frozen) in water without overcooking? A: all you need is long enough to get the temperature up (to 145F/63C <sep> FOLLOWUP_Q: What if the anchovies, sardines or whitebait are cooked from frozen(due to perishability), how long should they be simmered for in this case?
[A]: Yes

[Q]: CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest. <sep> Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: the main reason I can think of for not always including it is that it has a slightly different flavour Q: How does the zest change the flavor? A: A much more intense lemon flavour is provided by the zest <sep> FOLLOWUP_Q: Is it the same for all citrus fruits?
[A]:
Yes