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: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks.In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns, but because they will convert starches to sugars and taste oddly sweet. The ideal storage temperature is slightly higher, 45-50 F.  <sep>  Q: Is it bad to refrigerate leftover potatoes? A: Refrigerating cooked potatoes is perfectly safe  Q: How long can I keep potatoes in the fridge? A: In fact, it is raw potatoes that should not be refrigerated, not because of safety concerns  Q: Where should I store my raw potatoes? A: Refrigerating cooked potatoes is perfectly safe. The myriad of frozen and refrigerated potato products on the market demonstrate this, as do the experiences of millions of home cooks  <sep> FOLLOWUP_Q: Are potatoes nutritious?
Example Output: No

Example Input: CONTEXT: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  <sep> FOLLOWUP_Q: How do i keep it from getting sharp in the first place?
Example Output: Yes

Example Input: CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting  <sep> FOLLOWUP_Q: Is there a lot of butchering involved?
Example Output:
Yes