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: Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results.  <sep>  Q: How Can I Tell If Meat Has Been Brined? A: you could use a salinity meter-- one that is made for checking salt water fish tanks  <sep> FOLLOWUP_Q: Is there a surefire way to tell if meat has been brined?

Ex Output:
No


Ex Input:
CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do I recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  Q: Would it still be alright to use them? A: I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen  <sep> FOLLOWUP_Q: Will the texture be compromised?

Ex Output:
Yes


Ex Input:
CONTEXT: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describeMeasure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coilIf it is running hot it is likely to fail soon and not heat at allModern crock-pots used solid elements, not coils. They also often have physical temperature regulation systems, not just a simple element selector switch  <sep>  Q: Can a crock pot go bad? A: This may cause it to run hotter than intended, and result in problems you describe  Q: It is rather old, and it seems the meats are coming out tough, is that possible? A: Depending on the design, the heating coil may have collapsed and is shorting out at various pointsThis may cause it to run hotter than intended, and result in problems you describe  Q: Is there anyway I can fix it? A: Measure the current with a meter and compare to manufacturers label, if much higher it's time to scrap it. Unlikely to be easily repairable if it has a heating coil  Q: Do you think I should just buy a new one? A: Measure the current with a meter and compare to manufacturers label  <sep> FOLLOWUP_Q: Where do I get a meter?

Ex Output:

No