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: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating.  <sep>  Q: Do scratches on electric range burner elements affect its performance or function? A: the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating  Q: Would dirt affect performance of an electric range? A: Do you find the elements you cook on the most are more marked  <sep> FOLLOWUP_Q: No, though would grease have an affect on them as well?

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: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar  Q: Does honey also make a good substitute? A: An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms  Q: Is jaggery like granulated sugar? A: almost identical to palm sugar, just made from sugar cane rather than palms  Q: What are some other good substitutes? A: ight brown sugar is your best option  <sep> FOLLOWUP_Q: If I only have dark brown sugar would that still work, even if the light is better?

Ex Output:

No