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:`.

Q: CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  <sep> FOLLOWUP_Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work?

A: Yes
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Q: CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking.  <sep>  Q: Is there a difference between Stew and Casserole? A: In today's modern culture and cooking style, the difference is likely unobserved  Q: how would describe the casserole? A: A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking  <sep> FOLLOWUP_Q: are they baked the same?

A: No
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Q: CONTEXT: The article you linked to references this dish as "Wiener Schnitzel". That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. "Wiener" refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes.  <sep>  Q: What is a Vienna Schnitzel? A: he articl  <sep> FOLLOWUP_Q: I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel.

A:
Yes
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