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: I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like "It should tear slightly as it falls from the beater"), and increase or decrease the flour to match.The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course.  <sep>  Q: I'm looking for Chicken & Dumplings pointers
Example Output: Yes

Example Input: CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to store long term?
Example Output: No

Example Input: CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: Do I drop into hot water or bring to boil with water? A: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that  <sep> FOLLOWUP_Q: Do I add salt to the water or salt later?
Example Output:
Yes