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 Input:
CONTEXT: If you live in Poland, you should easily find the "normal" white ones in your supermarket. They should be good for baked beans, although the British version uses white beans that are a bit smaller. For more American style beans, you could also use the pinkish-brown or spotted type.There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better.  <sep>  Q: What bean species are best for baked beans? A: There are so many types of beans, that I can't give a specific "name". Stick with the smaller ones, as they have less starchy parts and usually keep their shape better  <sep> FOLLOWUP_Q: So you recommend any specific type of beans?

Ex Output:
Yes


Ex 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: Paring knife selection for work in the air? A: Air work' is an interesting term that I am not used to hearing  Q: Is there a better style of knife to use when coring strawberries or trimming fruit? A: Small bladed and hook beak knives are well suited for this  <sep> FOLLOWUP_Q: What are Japanese style knives best suited for?

Ex Output:
No


Ex Input:
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher.  <sep>  Q: How can I clean my filthy cast-iron frying pan? A: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season  Q: Wouldn't the heat harm this cast-iron frying pan? A: Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in  Q: Can I re-season it? A: then re-season  Q: Would I clean the frying pan the same way if it were stainless steel? A: If it's stainless, just stick it in the dishwasher  <sep> FOLLOWUP_Q: Would my pan be hurt if I soaked it in bleach?

Ex Output:

No