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:`.

Example Input: CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade.  <sep>  Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used  <sep> FOLLOWUP_Q: What does TVP stand for?
Example Output: No

Example Input: CONTEXT: The primary reason is definitely convenience. If you don't want skin and seeds in your sauce, then you have to do some work to avoid it. Yes, it's possible, e.g. passing through a food mill, or blanching and peeling plus retaining only the flesh, but having it already done is a whole lot easier.Passata is usually much thicker too, so it won't need as long a cooking time to reduce into a non-watery sauce as fresh tomatoes. On top of that, you don't have to worry about whether you can find good fresh tomatoes, e.g. if it's winter and they're out of season.Your two cases for comparison seem to overlook this: if you just chop and cook, you'll have skin and seeds in your sauce, as well as excess liquid to cook down, while if you use passata, you won't. (Also, for what it's worth, you'd need pretty giant tomatoes to get the equivalent of 3/4 cup of passata out of one tomato.)Of course, if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it.Note that you can often get similar advantages from other canned tomato products. In the US, crushed tomatoes are far more common, and a roughly similar texture. (Peeled whole tomatoes, diced tomatoes, tomato sauce, and tomato paste can also be useful depending on what texture you're aiming for.)  <sep>  Q: What exactly is Passata? A: crushed tomatoes  Q: Is it better to use Passata instead of fresh tomatoes? A: The primary reason is definitely convenience  Q: Is the procedure that much more difficult to use fresh tomatoes instead of using Passata? A: f you don't want skin and seeds in your sauce, then you have to do some work to avoid it  Q: Fresh is usually better; however, is it really just a matter of convenience or is the taste effected? A: if you don't mind skin and seeds, it's also perfectly fine to simply cook fresh tomatoes and be done with it  <sep> FOLLOWUP_Q: When making real Ragu, what really is the specific difference between using Passata (so, for say 1kg of meat, a few cups of Passata, cooked-in for many hours as the last step)?
Example Output: No

Example Input: CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking.  <sep>  Q: What is the trick to making fluffy matzo balls? A: extended cooking  Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple  <sep> FOLLOWUP_Q: Will I be able to eat with a knife and fork?
Example Output:
Yes