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:`.

Example Input: CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open  Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like  Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh  Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done  <sep> FOLLOWUP_Q: any other suggestions?
Example Output: No

Example Input: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat.  <sep>  Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen  <sep> FOLLOWUP_Q: Will this work for 2 to 3 months?
Example Output: Yes

Example Input: CONTEXT: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further. That's 1000-fold expansion, before you add additional expansion as the gas is heated. Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%.  <sep>  Q: Why do marshmallows poof up so huge when put in the microwave? A: Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid  Q: Is the water the only component, or are there others? A: Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily  Q: What else can you tell me about the science of it? A: the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50  Q: Anything else? A: it only takes a bit to blow the whole thing up like a balloon  <sep> FOLLOWUP_Q: Is it possible to explode the marshmallow?
Example Output:
No