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 will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookingâwhich especially complements sweet baked goods.Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted.One final difference is that butter burns/browns more easily than shortening.  <sep>  Q: What's the difference between greasing a pan with butter vs. with shortening? A: Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cookin  Q: What's the difference between butter and shortening? A: Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your recipe (even by greasing the pan) but it also adds some water which may not be wanted  <sep> FOLLOWUP_Q: Is there a downside to using butter?

Ex Output:
Yes


Ex Input:
CONTEXT: This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)  <sep>  Q: How to quickly make refried beans (or thereabouts) using Kidney beans?

Ex Output:
Yes


Ex Input:
CONTEXT: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms.Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas. Tomatoes also produce ethylene, so you could pop a couple of those in as well, but be aware that they'll also ripen faster too.  <sep>  Q: How can I speed up banana ripening?### A: Bananas naturally produce ethylene as they ripen, so you could just put them in a sealable plastic bag to contain that gas  Q: Do you know of another way? A: Bananas are imported unripe and then ripened in the country of sale. This ripening is achieved by forcing ethylene gas through the bananas in special pressurised rooms  <sep> FOLLOWUP_Q: Does the gas cause the flesh to ripen or just the skin to change?

Ex Output:

No