instruction:
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:'.
question:
CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes. <sep> Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was Q: can you give me some t ips? A: I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly <sep> FOLLOWUP_Q: Thanks that's useful! anything else?
answer:
Yes

question:
CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment <sep> Q: What does adding dark rum give to a fajita stir-fry?
answer:
No

question:
CONTEXT: Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.TB stands for Tablespoon. <sep> Q: Why in this one recipe parsley is used in 2 different ways? A: Parsley is both a flavoring herb and a decorative element for plating the finished dish <sep> FOLLOWUP_Q: Will it taste different depending on the preparations?
answer:
Yes