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:`.
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Question: CONTEXT: There could be two factors involved. First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery.Next, storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it. Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving.Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  <sep>  Q: Why does raw celery from a restaurant taste different than raw celery at home? A: First, the freshness of the celery. Restaurants, especially those that serve large amounts, are going through a lot of product. This means that you are more likely to get really fresh celery  Q: I store my celery in water, shouldn't that keep it fresh? A: Wash and dry it thoroughly. Then trim and cut to your desired size. Then immediately place the celery in a plastic container or zipper bag and place in the refigerator until serving  Q: I always thought I did it the best way, are there any other possible reasons restaurant celery tastes better? A: Each time you take it out for serving, remove the amount you plan to use and return the rest to the refrigerator. The 'leftover' celery should remain fresh and crisp for several days.  Q: I want celery that tastes really amazing, do you have extra special tips? A: storing in water is very likely an issue. I would suggest buying celery within a day or so of when you plan to use it  <sep> FOLLOWUP_Q: Is there anything else about celery you think I should know"?

Answer: No


Question: CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep>  Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat  Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot  Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking. A: Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge.  <sep> FOLLOWUP_Q: The pie has ham and cheese in it, as well as chicken. Does this change the way I should treat it?

Answer: No


Question: 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: 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  <sep> FOLLOWUP_Q: If i am allergic to soy, should i still eat this?

Answer:
Yes