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: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves.  <sep>  Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour  <sep> FOLLOWUP_Q: Are there any other benefits to using chicken fat?
Example Output: No

Example Input: CONTEXT: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep>  Q: hELLO###How can I substitute English Toffee in cookies? A: better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  Q: What about Toffifee candies? A: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe  Q: But surely fudge would have a different texture and it wouldn't be the same cookie? It seems like the toffee is an important part of the texture. A: You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie.  <sep> FOLLOWUP_Q: Would I cook the cookies for the same amount of time?
Example Output: No

Example Input: CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread.  <sep>  Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer  Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon  <sep> FOLLOWUP_Q: will a combination of 50% wheat and 50% white flour change the flavor of the bread?
Example Output:
No