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: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: how do i repair the seasoning on a cast iron pan?
Example Output: Yes

Example Input: CONTEXT: How exactly are you making them? This might affect the answer.I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds.  <sep>  Q: Cooling melted sugar quickly? A: molten sugar is hot  Q: What the easiest way to make 1 inch cubes and cool them down enough to hold their shape? A: I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it  <sep> FOLLOWUP_Q: How long will it take the to cool?
Example Output: Yes

Example Input: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors  Q: Does that mean I will get a more flavorful vegetable currie in a pressure cooker? A: What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them  Q: Will the spices change their taste when cooked in Kadhai versus pressure cooker? A: spices could grow more bitter or sweeter depending on the compounds inside them  <sep> FOLLOWUP_Q: What kind of spices would beome bitter?
Example Output:
No