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: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: Is there a way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: So too much alcohol is why it is sharp tasting? A: If "sharp" means too acidic, your options are  Q: Is there anything else I should know? A: 1) add more cream and other ingredients to dilute the acid  <sep> FOLLOWUP_Q: The cream will dilute the acid then right?
Example Output: Yes

Example Input: CONTEXT: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods, such as potatoes or other root vegetables, rather than flavor.I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture, whereas an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully.I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer than an aggressive boil, perhaps for related reasons.Since part of how we experience taste is texture, you could say that the "taste" is affected.  <sep>  Q: Can food be boiled "extra fast/hard" in water? A: an aggressive boil without perfect timing can result in the outer layers of the potato breaking apart, sometimes before the center has time to cook fully  Q: Do you recommend a lighter boil? A: I've found that a gentle simmer of potatoes will result in a mostly intact shape and consistent texture  Q: Are those the only difference between the two different types of boils? A: In my experience, the most likely impact of a gentle boil vs. a furious rolling boil is going to be on texture of starchy foods  Q: Do the different boil methods have the same result on different food? A: I've seen similar issues with stuffed parcels of pasta like ravioli or boiled won tons. I've also found that open pot egg poached eggs have much nicer results with a gentle simmer  <sep> FOLLOWUP_Q: does it matter if I boil the water past 100 degrees Celsius?
Example Output: No

Example Input: CONTEXT: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.Adding milk, cream or sour cream are also possibilities, again, depending on the soup.  <sep>  Q: Can I adjust soup texture right before serving? A: Adding milk, cream or sour cream are also possibilities, again, depending on the soup  Q: What is the best additive to improve with out taking away?###Is there anything I can do to help before the texture is off? A: Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture  Q: Should I add more flavor after adding the additive?###Will this always work? ###What aspects change after adding the additive? A: This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water  <sep> FOLLOWUP_Q: How much water should I add?
Example Output:
No