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:'.

CONTEXT: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it. <sep> Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam?
Yes

CONTEXT: No, bartenders do not shake carbonated beverages. I was a bartender for years and I have never known this to happen or be part of a recipe. The carbonated sodas are always put on the top of the glass after pouring. The foam comes from the sugar or egg whites in the sweet n sour mix. You can find that recipe on line. Here is one that is overly complicated, bars rarely (never to my knowledge) use fresh lemon or lime juice. However a good bar uses separate lemon & lime mix for different drinks, or they used to anyway. I personally use limeade or lemonade at home. You can use one of the other or mix them together. Throw that in a shaker & you will get some foam, it works in my blender. <sep> Q: Carbonated drinks in cocktail shakers, any ideas ? A: bartenders do not shake carbonated beverages Q: So do you shake everything else and mix the carbonated beverage? A: The carbonated sodas are always put on the top of the glass after pouring Q: What do you like to put into a shaken drink? A: limeade or lemonade <sep> FOLLOWUP_Q: Have you ever added cherries to these drinks ?
No

CONTEXT: Yes, you can definitely use UHT milk in bread. UHT is not usable for some applications, because its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk. Bread recipes include milk to make the dough richer, so it is mostly the fat content that matters. Using UHT won't change anything in the dough structure. I even think that the usual unpleasant taste won't be noticeable, but I am not so sure about that. Still, it gets diluted a lot in dough, so if you can drink UHT as-is, you shouldn't have a problem with the bread taste. <sep> Q: Can I bake bread with long-life milk? A: Q: Do I need to tweak it at all? A: UHT is not usable for some applications Q: Like what would it not be usable for? A: its proteins have been changed by the heat. But in bread, you don't need the proteins from the milk <sep> FOLLOWUP_Q: Any other suggestions as to what I can use?
No