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: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out. <sep> Q: What is the shelf life of a yogurt product? A: the shelf life should be about 2 weeks in the refrigerator Q: I made a large batch of cucumber yogurt sauce, will that stay good for 2 weeks too? A: the shelf life for the yogurt product will be the shelf life of the yogurt itself Q: What is the recommended temperature for storing yogurt? A: in the refrigerator <sep> FOLLOWUP_Q: What is the minimum temperature though?
answer:
No

question:
CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: I was wondering how to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit Q: Is there anyway I could do to prevent these egg shells from getting in the egg in the first place? A: if you frequently end up with bits of shell in your eggs, you should revise your cracking technique Q: Well how should I crack them then? A: Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> FOLLOWUP_Q: Is there any other way to remove the egg other than using the shell itself?
answer:
No

question:
CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again. <sep> Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way <sep> FOLLOWUP_Q: The skins on mine always come out clingy, does this help with that?
answer:
Yes