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: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of "processed in a facility which also processes..." to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things.  <sep>  Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat? A: It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy  Q: Is there any way to know if those things are in it? A: Although it doesn't explicitly say so, that's allergy information  <sep> FOLLOWUP_Q: Any other things that are normally listed on the ingredient list?

A: Yes
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Q: CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu  Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes  <sep> FOLLOWUP_Q: can i make this wihout any type of meat?

A: Yes
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Q: CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So "leaving out" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  <sep> FOLLOWUP_Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease?

A:
Yes
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