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: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.  <sep>  Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished  Q: What will be diminished? A: Some of the volatile flavors  <sep> FOLLOWUP_Q: Is there a better way to store long term?

Output: No


Input: Consider Input: CONTEXT: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question...  <sep>  Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi  Q: That sounds great? what is in it? A: I make it as an entree  Q: That sounds great I will do that. Now I am Italian and was wondering what pasta second courses you could recommend? A: Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course  <sep> FOLLOWUP_Q: I was hoping to make my second course the main course. Any other ideas? I would like something more filling.

Output: Yes


Input: Consider Input: CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So "leaving out" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones.  <sep>  Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year  Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones  Q: will it develop a different taste or add a strange taste to foods over time? A: If it stinks, throw it out. Before that, there is no problem eating it  <sep> FOLLOWUP_Q: How long till it is unsafe or smells off with bits of meat left in it?


Output: No