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: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you  Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors  Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock  <sep> FOLLOWUP_Q: Should I use soy?

Ex Output:
Yes


Ex Input:
CONTEXT: I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs. I slice the ribs into about 5mm / 3/16" slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook. The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess. Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6" slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great. I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all.  <sep>  Q: How should I prepare Bok Choy before I cook it? A: trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs  <sep> FOLLOWUP_Q: Should I separate the white stem from the leaf and eat both?

Ex Output:
No


Ex Input:
CONTEXT: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  Q: Am I hurting the flavor at all? A: You are not hurting the flavor  Q: What can I do to affect the steeping time then? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  Q: Would cold water work or just hot? A: hot water  <sep> FOLLOWUP_Q: What else would have an effect on tea infusion?

Ex Output:

No