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:'.

[EX Q]: CONTEXT: I believe that 'English Breakfast Tea' is a very broad definition and doesn't refer to an exact blend; each manufacturer has their own version of it. I would say that English Breakfast Tea often includes Assam, but as your Wiki source suggests it also contains other teas. Therefore Assam is a separate tea. <sep> Q: Does English Breakfast Tea equal Assam Tea? A: t English Breakfast Tea often includes Assam Q: I want to make Chai, what kind of tea can I use? A: English Breakfast Tea <sep> FOLLOWUP_Q: What temp should I heat the water too for a good brew?
[EX A]: No

[EX Q]: CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher. <sep> Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season <sep> FOLLOWUP_Q: Bleach dissolved in water, soaked for ~5 minutes, will kill everything rodent-specific. But what will that do to my cast iron?
[EX A]: No

[EX Q]: CONTEXT: Definitely egg white seepage, by the looks of the shape of it you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven.Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm. When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night. Never had any issue's that way. The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking... <sep> Q: What's this odd stuff coming out of my meringue? A: Definitely egg white seepage Q: What would cause it? A: you've either over whipped the egg whites OR let them sit for too long before cooking which meant they spilt slightly before going in the oven Q: but I also added some vanilla, probably a bit extra sugar, and baked them at 185 instead of 200 with the door open. A: When ever I've cooked meringue I've had the oven on 180 for 10min then turned it off and left the meringue in undisturbed over night Q: Do you have any other tips? A: Another possibility is the oven wasn't hot enough to begin with OR the environment (kitchen) was too warm Q: Oh, I didn't know that, is that everything that could have caused it? A: The only time I've had seepage is when I've beaten my eggs then got disturbed by a check coming on and having to leave the whites for 5-10min before shaping and cooking <sep> FOLLOWUP_Q: Is there anything else you know that would help me?
[EX A]:
No