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:`.

Input: Consider Input: CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake.  <sep>  Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour  Q: what about baking them what is the advantage there ? A: I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake  <sep> FOLLOWUP_Q: How an I season my meatballs ?

Output: No


Input: Consider Input: CONTEXT: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to "dilute" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same.TL;DR: Treat any additional vegetables like cabbage when calculating the amount of salt.  <sep>  Q: Should I add salt to my sauerkraut recipe if I add vegetables?

Output: Yes


Input: Consider Input: CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade.  <sep>  Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle  <sep> FOLLOWUP_Q: Are heavier or lighter knives more suitable?


Output: No