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: The article you linked to references this dish as "Wiener Schnitzel". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. "Wiener" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel?

Output: Yes


Input: Consider Input: CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the "spent" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions  <sep> FOLLOWUP_Q: do you have any other tips on how I can add the flour to the sour culture ?

Output: Yes


Input: Consider Input: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï, and presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï  Q: Can I make a deep dish pizza with it? A: presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep> FOLLOWUP_Q: How much hot water should I use in the mix?


Output: No