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: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty.  <sep>  Q: What can I do with tofu? A: I would suggest making tofu burgers  Q: Can I use uncooked crumbled extra-firm tofu for those? A: crumbled tofu  Q: What else will I need for making tofu burgers? A: another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes  <sep> FOLLOWUP_Q: How long do they take to make?
Example Output: No

Example Input: CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: What other fruit would be good to add?
Example Output: No

Example Input: CONTEXT: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone  Q: What can I do to prevent having a soggy crust? A: On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour  Q: What is the best temperature to bake the dough in the oven? A: 475  Q: Is it better to bake the pizza with pan or baking stove? A: 20 minutes directly on my preheated pizza stone  <sep> FOLLOWUP_Q: Do you have any feedback on using either the stove or cast iron skillet?
Example Output:
Yes