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:'.
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Question: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters. <sep> Q: Why might I have trouble making butter from Creme Fraiche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient <sep> FOLLOWUP_Q: but will it show up on the label as pasturized?

Answer: No

Question: CONTEXT: Sure you can bake crushed peppermint candy into cake. If you're talking about candy cane type candy, you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes. The very edges of crushed candy might meld into the cake a bit, but I would expect that effect to actually be pretty nice. The sharp edges would be just a bit softened. Whether it maintains it's own character would mostly depend upon the size of the pieces. Powder might dissolve, but distinct pieces (like .3-.5 centimeter or so) would stay distinct. <sep> Q: How do I add crushed peppermint to a cupcake to bake? I'm fairly new at baking this. A: you can just crush it and add it to the batter, you wouldn't have to make changes to the recipe at all except the addition. It won't affect the way the cake bakes <sep> FOLLOWUP_Q: If I added it would I mix slowly or fast?###What if it melts, is that ok?

Answer: Yes

Question: CONTEXT: I use regular Whole Milk Ricotta. Spread the Ricotta out on 1/2 of a white terry towel. Fold the other half of the towel over the cheese. Smooth it out and let it sit, inverting the folded towel after 15-20 minutes to dry the other side. This the best method to dry Ricotta cheese. <sep> Q: Impastata Ricotta for Cannoli. What is the difference between Impastata and regular ricotta? A: I use regular Whole Milk Ricotta Q: Will regular whole milk Ricotta have to much moisture? A: Spread the Ricotta out on 1/2 of a white terry towel. Fold the other half of the towel over the cheese <sep> FOLLOWUP_Q: How long should it be left on the towel?###Does adding powdered sugar make it to sweet?

Answer:
Yes