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:`.

Input: Consider Input: CONTEXT: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process, which involves bacteria doing the work of breaking down fish components. Glutamic acid easily dissolves in water though. This is after all, how it was detected millennia ago and centuries ago verified by creating glutamic acid salts: Cooking seaweed in water and boiling the result down.The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do.Therefore the answer is: No, the purpose of the pineapple is not to increase the glutamic acid of the substitute.  <sep>  Q: How does pineapple affect umami when used in vegan-fish-sauce recipes? A: There isn't anything special the pineapple can/has do to it that regular water can't do  Q: I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A: The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do  Q: A number of recipes are simmering fresh chopped pineapple along with salty ingredients before straining### does that add umami or in any way help extract umami? A: No, the purpose of the pineapple is not to increase the glutamic acid  Q: any other things i still need to know more? A: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process  <sep> FOLLOWUP_Q: i still want more information about it. Thanks

Output: Yes


Input: Consider Input: CONTEXT: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger. The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor as you aren't adding anything to it. The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly. Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger. My personal preference is the minimal disturbance method as it is fast, the patties hold together, and I like the flavor of pure beef. After forming the patties I salt them on both sides. After the final flip I grind fresh pepper on the cooked side - pepper gets bitter when burned. If I did want to add flavorings I would grind my own meat for the burgers and add the flavorings then.  <sep>  Q: How should burger patties be prepared in terms of mixing and flavourings? A: There's no right or wrong answer as there are advantages to both and it's about what you want out of a burger  Q: I've read to just add salt to the meat, is that going to be enough? A: The advantage of the minimal disturbance method is that the strands of the meat give the burger structural strength. It also gives a pure beef flavor  Q: Is it true that the meat should be just formed and othewise left alone/ A: Some people add binding agents like egg and breadcrumbs to hold it together when using the mix up method in which case it becomes more of a flat meatball than a burger  Q: Gordon Ramsey suggests salt and lots of seasonings, what do you think of that? A: The mix up method breaks up the strands of meat which come out of the grinder which makes patties more fragile, however flavorings are distributed evenly  Q: Would you recommend heavy or light on the seasonings? A: There's no right or wrong answer as there are advantages to both  <sep> FOLLOWUP_Q: Okay, is there anything else I should consider when forming the patties?

Output: No


Input: Consider 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  Q: So you recommend any specific type of beans? A: For more American style beans, you could also use the pinkish-brown or spotted type  <sep> FOLLOWUP_Q: Do you have any other advice you can give me on bean species?


Output: No