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 Q]: CONTEXT: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the shelf life of a yogurt product? A: the shelf life should be about 2 weeks in the refrigerator  Q: I made a large batch of cucumber yogurt sauce, will that stay good for 2 weeks too? A: the shelf life for the yogurt product will be the shelf life of the yogurt itself  Q: What is the recommended temperature for storing yogurt? A: in the refrigerator  <sep> FOLLOWUP_Q: What is the minimum temperature though?
[EX A]: No

[EX Q]: CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being "impossible to pour" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can you give me advice on making brownies? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  <sep> FOLLOWUP_Q: What other advice do you have to make a great brownie?
[EX A]: No

[EX Q]: CONTEXT: Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best.  <sep>  Q: I was wondering what the best way to store my homemade potato chips?
[EX A]:
Yes