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: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2Â°C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing.  <sep>  Q: I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?
[A]: No


[Q]: CONTEXT: Sure it's safe, there's no risk in putting jam in baked goods. It says refrigerate after opening so it doesn't spoil after being left out too long - some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening. The important thing for food safety is to make sure that the pastries are eaten soon enough after baking. The cream cheese will go off sooner than the jam will, so don't let them sit around.  <sep>  Q: Can Jam be reheated? A: Sure it's safe, there's no risk in putting jam in baked goods  Q: Do you have any other advice for me? A: some people don't realize it needs to be refrigerated after opening because it is stored in the cupboard before opening  <sep> FOLLOWUP_Q: How long is it good for?
[A]: Yes


[Q]: CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.)  <sep>  Q: How do I cook small fish in water without overcooking? A: removing it from the water as soon as it's done  Q: Is the 1 inch thick should be simmered for no more than 10 minutes true? A: Tiny fish like you mention will probably be done in only a minute or two, similar to small  Q: Does that include sardines and anchovies? A: The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky  Q: How do I check them? A: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell  <sep> FOLLOWUP_Q: How do I tell if its overdone?
[A]:
No


