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: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well). A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well. Either way, though, as long as the ceramic is intact, you can still use the frying pan safely.  <sep>  Q: Is burnt ceramic frying pan safe to use? A: The frying pain is still safe to use (unless the ceramic chipped or cracked badly as well  Q: What is the best way to clean it? A: A bit of vinegar (white) and a soft scrubber may get the rest of those burnt bits out as well  <sep> FOLLOWUP_Q: What is the best way to keep it from getting burned in the first place?
Example Output: No

Example Input: CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340Â°F-360Â°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: oil temperature is too high or your fritters are too large  Q: What advice can you give me on temperature and size? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  <sep> FOLLOWUP_Q: Is there a change I can make to my recipe such as adding less water?
Example Output: No

Example Input: CONTEXT: No, the fat will not render at about 50 C (122 F).However, you said core temperature, which implies the surface temperature will be higher assuming you are not cooking in a 50 C oven (which you should not, for safety reasons). If you are pre-cooking the steak at, for example 120 C (250 F), the surface will be hotter by the time the center reaches your target temperature, so you may get some rendering.Still, there is a quite simple answer: trim the excess fat. What remains should char and develop a good flavor when you sear it on the grill.  <sep>  Q: will the fats render when the steak is being slow cooked at low temperatures? A: the fat will not render at about 50 C (122 F  <sep> FOLLOWUP_Q: When will fat render ?
Example Output:
Yes