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: Dust all three inclusions (the chips and nuts) and then place half of the plain batter (that has no inclusions added) in the pan(s), add the inclusions to the remaining batter and mix lightly. Pour that batter evenly over the batter already in the pan(s) and bake. Don't cut the pistachios in more than half or they will be too small. <sep> Q: I was wondering how to add pistachios to my white chocolate mudcake? A: Dust all three inclusions (the chips and nuts) and then place half of the plain batter Q: Does the size of the pistachio matter? I want a good size one so people can really taste them in the cake. A: Don't cut the pistachios in more than half or they will be too small Q: What is the best method to prevent the chocolate chips from sinking to the bottom. A: Pour that batter evenly over the batter already in the pan(s) and bake <sep> FOLLOWUP_Q: Do the pistachios require any extra precautions?
[A]: No

[Q]: CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing. <sep> Q: I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?
[A]: No

[Q]: CONTEXT: Chocolate and cocoa powder are two different thingsFor drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fatFor the chocolate milk taste you generally want the milk fat favours, not the cocoa fatIf your cocoa powder is not bright enough, adding a little coffee will help, as will a little more roasting of the cocoa powder, but be careful, it burns quickly. I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener**In some countries you can buy "extra" or "premium dutch process" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour** The "that tastes nice and different" reaction <sep> Q: Any suggestions for making belgian chocolate milk? A: In some countries you can buy "extra" or "premium dutch process" cocoa powder, it is very dark in colour, and has a lot more of that dark chocolate style flavour Q: Should I go for 6% or so fat content, or should I go with whole fat milk and a little cream? A: For drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fat Q: Are there any ways besides espresso powder to enhance the chocolate flavor in my drink? A: I think many commercial chocolate milks use a little salt (Sodium or Ammonium) as a brightener <sep> FOLLOWUP_Q: Are cane sugar and honey the best way of giving the chocolate a caramely flavor?
[A]:
No