Definition: 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:`.
Input: CONTEXT: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately and produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing.You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water, which will seriously affect the consistency of a product you expect to set up, and might affect the taste of even something like a braise to which you are adding the gelatin just for body.  <sep>  Q: Why do we soak and squeeze gelatine?###I can only assume we use gelatine with liquids (or at least the majority of time it's to set a liquid) - so why soak it first? A: Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food  Q: And why do we then squeeze it?### I would assume it's to get rid of something but my searches return no results. A: You squeeze it after soaking to remove excess (unflavored) water from the exterior. Otherwise, each sheet might bring along quite a bit of water  Q: Oh okay###That makes sense###any other suggestions for me? A: If you were to try to stir a sheet of gelatin directly into hot liquid, you'd find that it behaves a lot like cornstarch. It clumps up immediately  Q: okay. Thats helpful to know. Thanks A: produces unpleasant-to-eat chunks that only a blender and a chinois have a hope of removing  <sep> FOLLOWUP_Q: thank you. Should I keep anything else in mind while using gelatin?

No