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: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak.  <sep>  Q: Should I Sous vide chuck roast or chuck steaks?

Ex Output:
Yes


Ex Input:
CONTEXT: Yes, you can roast the beans some more. However the results will probably not be great. Roasting results in quite a bit of smoke. If you are going low tech, I would do it in a wok in a very well ventilated area. It's pretty easy to set off smoke detectors. A stove top with a range hood might be good enough if you have a particularly good range hood. Outside with the wok on a BBQ is probably best.Roast over a low heat and stir continuously. You want to get the beans as even as possible, trying not to burn them. The beans will continue to roast after taking them off the heat. So stop one or two roast levels before the desired colour and tip your beans out into a colander and continue stirring to cool. The residual heat will cook the bean some more. To aim for a desired roast level, compare the current roast colour to your desired roast colour and maybe to a roast level chart. Google image search "coffee roast level chart". Guesstimate the roast level that is one or two levels below your desired colour to stop at.Once again there will be a lot of smoke.  <sep>  Q: How to improve the taste of sour coffee beans? A: you can roast the beans some more. However the results will probably not be great  Q: Why will the results not be great? A: Roasting results in quite a bit of smoke  Q: Is a range hood good enough to deal with this? A: A stove top with a range hood might be good enough if you have a particularly good range hood  Q: Is there another way you would suggest? A: Outside with the wok on a BBQ is probably best  Q: How high of heat? A: Roast over a low heat and stir continuously  <sep> FOLLOWUP_Q: How long?

Ex Output:
Yes


Ex Input:
CONTEXT: For the same reason that fast food burgers are often dry :) When beef hits high heat, the juices go in the opposite direction. This is why when pan-frying a steak, you know it's close to medium rare once you see the juices start to come through the top. The fat in burgers does the same thing, it moves away from the heat source, and back into the rest of the meat. That's just what happens when meat cooks and constricts. Many fast food joints use a double grill (you pull an inverted flat top down on top of the burger on the flat top). Whoops, there goes practically everything moist in the 3 or so minutes they cook them.Using steam, you make this a much gentler process. As the patty is cooking from the top and bottom and sides at once, but with a more gentle heat, the fat (and some juices) come out instead of going to hide on the other side of the patty that isn't on a heat source.  <sep>  Q: Adding water to a pan-fried burger

Ex Output:

No