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: Consider Input: CONTEXT: If you whisk egg whites to much they will definitely separate.Basically you are over tightening their stretchy proteins which squeeze out all the water. You are left with useless protein fluff floating on water.The flavor and odor will not change, however. That would be a sign off spoiling and unrelated to the whisking.  <sep>  Q: Is it possible to whisk egg whites too much?

Output: Yes


Input: Consider Input: CONTEXT: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  Q: How long can I keep potatoes in the fridge? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns  Q: Where should I store my raw potatoes? A: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks  <sep> FOLLOWUP_Q: Are potatoes nutritious?

Output: No


Input: Consider Input: CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface  Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better  Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of  <sep> FOLLOWUP_Q: Does the speed of the blender have anything to do with creating the bubbles?


Output: No