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: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish.  <sep>  Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent  <sep> FOLLOWUP_Q: What happened to the red lentils when water is poured on them?

Ex Output:
No


Ex Input:
CONTEXT: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy.Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are also bubbles with full fat milk, but less than with skimmed milk. Sort of.  <sep>  Q: Why is the skimmed milk fizzy? A: During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface  Q: Why does that not happen when using whole milk? A: Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better  Q: Is it normal to hear a fizzing sound coming from the bubbles? A: There are also bubbles with full fat milk, but less than with skimmed milk. Sort of  <sep> FOLLOWUP_Q: Is there anything I can do to ensure that the bubbles don't form?

Ex Output:
No


Ex Input:
CONTEXT: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef.Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef.Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish.Ultimately, there's no hard and fast rules - taste things and do what works for you!  <sep>  Q: How do these flavors of liquid smoke differ?###When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan A: Pecan and hickory are stronger than apple, but milder than mesquite, and are great for pork or poultry, and work just fine with beef  Q: Is there any way to make Apple and Mesquite stronger? A: Mesquite is a very assertive flavor that typically goes with beef, especially fatty beef  Q: I'm interested in knowing things that'd help me decide what to pair them with.###Do the choices work well with Fish? A: Applewood is very flexible, a bit lighter and sweeter. It's the only one of the woods you mentioned that I would consider using with fish  Q: Any other suggestions? A: Ultimately, there's no hard and fast rules - taste things and do what works for you  <sep> FOLLOWUP_Q: Is there a certain temperature the liquid smoke works better in?

Ex Output:

No