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:`.

CONTEXT: I did this as an experiment last month, because I wanted a marble cake. The part that I wanted chocolate, I just swapped out a half-cup of the flour for cocoa. I should note, however, that while it tasted great, it made a denser, slightly drier cake than did the white cake batter. Next time, I plan to add a couple of teaspoons of grapeseed oil and some extra baking powder to counteract that problem.  <sep>  Q: How do change a vanilla cake recipe to make a chocolate cake?###
Yes

CONTEXT: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.  <sep>  Q: How to properly prepare a beef escalope (from the topside)? A: Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really  Q: Is there a way to know when it is fully cooked? A: With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside  <sep> FOLLOWUP_Q: What is your favorite meat to use?
No

CONTEXT: In the US, I normally see them marketed as "heirloom" tomatoes; I don't know if there are specific regulations in the UK or Finland that might have restrictions on the term's use. (like there now is in the US with "organic" )Because they weren't developed for industrialized farming, they didn't focus on breeding in traits that were desired for mass production -- size, round shape, bright color, shelf life, durability in transport.As such, there's a much wider variety, and they tend to be locally grown on small farms (as they don't tend to transport well, or be suitable for mechanized production). They might've been bred for sweetness, tartness, number of fruit per plant, disease resistance, etc, so you can't say that heirlooms necessarily taste better; a locally grown, picked that day non-heirloom tomato might taste just as good.To make this clear -- very few vegetables are produced in a truly 'uncontrolled' environment (maybe 'less controlled' environment)-- humans have been selecting for specific traits for centuries; it's just that the processes used were much less high-tech back then -- you saved the seeds from plants that produced what you liked, it's possible that some might've even been hand-pollinated to cross breed cultivars.)  <sep>  Q: What makes a tomato "heirloom"? A: They might've been bred for sweetness, tartness, number of fruit per plant, disease resistance  Q: What is the difference between heirloom and conventional tomatoes? A: they weren't developed for industrialized farming, they didn't focus on breeding in traits that were desired for mass production  <sep> FOLLOWUP_Q: Is heirloom the same as heritage?

No