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:'.

Example Input: CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - "beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety. <sep> Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first <sep> FOLLOWUP_Q: Do tomatoes have to be skinned?
Example Output: No

Example Input: CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat. <sep> Q: Should enriched doughs pass the windowpane test? A: it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even Q: My first attempt didn't, how do I get it to pass this test? A: the temperature of your dough and thus the consistency of your fat may have an influence Q: What temperature should my dough be at? A: warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative Q: What kinds of soft fat works best? A: it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat <sep> FOLLOWUP_Q: Does the amount of time I knead the dough play a factor?
Example Output: Yes

Example Input: CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking. <sep> Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse <sep> FOLLOWUP_Q: Are there any advantages to using pizza stone?
Example Output:
Yes