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: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.  <sep>  Q: What's the difference between stroganoff and goulash? A: Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking  Q: Does goulash contain sour cream? A: It usually contains potatoes and other vegetables, as well as noodles  Q: Does stroganoff have wour cream? A: A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce  <sep> FOLLOWUP_Q: Are they spicy dishes?
Example Output: No

Example Input: CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees  <sep> FOLLOWUP_Q: How much time should I leave it in for?
Example Output: No

Example Input: CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor.  <sep>  Q: Have you ever made a ragout? A: Alternatively you can make a roux  Q: Do I have to roll the meat in flour when I make a ragout? A: can lead to your dish having a raw flour taste, and you can get blobs of flour in it  <sep> FOLLOWUP_Q: Should I add anything extra to my meat if I'm going to leave the flour off of it?
Example Output:
Yes