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: Both crispy and caramelized onions are cooked for a long time, and will be very brown. However, they are cooked slightly differently.Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan, stirring infrequently, so that they gradually release their sugars and liquid and it turns to caramel. Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet.Arabic-style crispy onions are cut pole-to-pole in order to avoid rupturing cells in the onions. They are then fried over medium heat in an uncrowded pan, stirring regularly. This lets them dry out and become brown and crispy, even burning on thin ends. These onions should be a mix of crispy and chewy, and more savory than sweet.  <sep>  Q: What is the difference between caramelized onions and "crispy onions"? A: Both crispy and caramelized onions are cooked for a long time, and will be very brown  Q: What is the difference in preparation between caramelized onions and crispy onions? A: Caramelized onions are usually cross-cut on the onion to release its moisture, and then cooked over very low heat in a crowded pan  Q: What is the difference in flavor between caramelized and "crispy" onions? A: Depending on the onions and desired result, you may even cover them, an add a little liquid and/or sugar. The end result is very soft and very sweet  <sep> FOLLOWUP_Q: Is there a difference in texture?

Ex Output:
No


Ex Input:
CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen  Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion  Q: What can I do to stop this diffusion? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can  <sep> FOLLOWUP_Q: What is the cost of something like this?

Ex Output:
No


Ex Input:
CONTEXT: Yes that's exactly what it means, apply salt to the steak. You shouldn't coat it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior.  <sep>  Q: What does it mean to 'salt' a steak prior to frying?

Ex Output:

Yes