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:`.

[EX Q]: CONTEXT: I suppose the Belgian "curry ketchup" is similar to the German varieties and no, they are usually not only seasoned with curry powder, but also other spices. There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders. I also think that some brands contain onions.The brownisher colour of curry ketchup is mostly because of the turmeric in the curry powder, so just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients.  <sep>  Q: Is curry ketchup just ketchup with curry powder? A: There is no standard seasoning mix for curry ketchup, but common additional spices are ginger, black pepper, paprika, cayenne or other chili powders  Q: Do you think its possible to make curry ketchup with regular ketchup? A: just adding the powder to regular ketchup will get you a colour match even without the additional spices or ingredients  Q: Would you use ketchup on a hot dog? A: I suppose  <sep> FOLLOWUP_Q: What would you use curry ketchup on?
[EX A]: No

[EX Q]: CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast.  <sep>  Q: Small emulsified breakfast sausages in Dutch countries? A: The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast  Q: Have you been to Amsterdam or Brugges? A: I did a semester abroad in the Netherlands  Q: Can you try to remember the name of these sausages? A: British breakfast sausages  <sep> FOLLOWUP_Q: Are the ones you are referring to made of pork and chicken meat?
[EX A]: No

[EX Q]: CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)  <sep>  Q: Does it matter if I substitute butter for oil in baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil  Q: okay because I want that buttery taste, will adding more butter instead of oil give me that buttery taste? A: If you are going to use the same amount of oil, then it will not make any difference other than the taste  Q: will it make a difference with the consistency of the muffin? A: it will not make any difference other than the taste  Q: So my muffins will come out with the same texture or will they be fluffier using real butter not margarine, over oil? A: ou need to adjust the liquid content accordingly since you are going to have more water than you planned  <sep> FOLLOWUP_Q: ah ha, thank you, so I would have to add less water?
[EX A]:
Yes