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: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible.  <sep>  Q: What are these white 'bits' in my nutella? A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion  <sep> FOLLOWUP_Q: Do the white bits indicate that it's unsafe to eat?

Ex Output:
Yes


Ex Input:
CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar  Q: are they easily removed? A: The seeds should separate from the husk easily then  <sep> FOLLOWUP_Q: Are there any other used for the shells?

Ex Output:
No


Ex Input:
CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together.  <sep>  Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge  Q: What is causing that to happen? A: I assume you're making normal maki (nori side out) and not California rolls  Q: Do the ingredients make a difference? A: a little water on your finger it should help it stick together  Q: Are there any other tips you might have? A: you're making  <sep> FOLLOWUP_Q: Do you have any recipe recommendations?

Ex Output:

No