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:`.

Let me give you an example: CONTEXT: Duck feet will render plenty of gelatin because of the amount of cartilage, same as chicken feet. Any bird's feet are a good choice.The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet. The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents, so assuming you want a clear or mostly-clear stock, you'll have to spend a lot of time skimming.Alternatively you can clean the feet and other bones by boiling them in plain water for 5-10 minutes, then dumping it all out and starting over - which is what your linked recipe suggests. I don't usually do this for brown stocks because you lose a lot of flavour, but if you're starting from raw then it won't make much difference and it's an easy/lazy way to get rid of a lot of the fat at once. <sep> Q: Can I use duck feet to make duck stock A: The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet  Q: Does it add the same flavor and mouth feel? A: The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents  <sep> FOLLOWUP_Q: How does this change things?
The answer to this example can be: Yes
Here is why: The question asks about how the stock can be less fatty or mostly clear. This can be infered from the previous conversation. The answer is written in the passage that if mostly clear stock is needed then one has spend a lot of time skimming.

OK. solve this:
CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well.  <sep>  Q: Why should I rest gingerbread dough? A: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product  Q: Should I let it rest at room temperature, or in the refrigerator? A: refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier  Q: Will it make a difference cutting it into shapes? A: nless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases  <sep> FOLLOWUP_Q: Does it make a difference in taste?
Answer:
No