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:`.

Input: Consider Input: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from CrÃ¨me FraÃ®che? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient  <sep> FOLLOWUP_Q: does temperature also have an effect on the final product?

Output: No


Input: Consider Input: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï, and presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep>  Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8Ï circumferential strip for another 16Ï  Q: Can I make a deep dish pizza with it? A: presumably the 12" dough is for a flat pizza. At 32Ï .vs. 36Ï I'd do the whole box, unless your deep dish isn't really all that deep  Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned.  <sep> FOLLOWUP_Q: How much of the crust mix should I use in the pan?

Output: Yes


Input: Consider Input: CONTEXT: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: Why might I have trouble making butter from CrÃ¨me FraÃ®che?


Output: Yes