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: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that. <sep> Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps <sep> FOLLOWUP_Q: How do I evenly distribute it in the dough?
[A]: Yes

[Q]: CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question... <sep> Q: I need help to plan a Menu: 10 people, dinner with lovely friends at home
[A]: Yes

[Q]: CONTEXT: I think this depends on the type of Gorgonzola. A Gorgonzola Dolce has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of the flavors is going to be lost.I'm not familiar enough with Venison or other game to comment on their compatibility with Gorgonzola. <sep> Q: I am planing on making Gorgonzola and was wondering what the best cut of meat would be to pair it with? A: A Gorgonzola Dolce has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon Q: Are there any meats I should stay away from? A: A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye <sep> FOLLOWUP_Q: How would a sirloin pair with Gorgonzola?
[A]:
No