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: You are not hurting the flavor.In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality.I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag. If the bag sits in the hot water 20% longer (6 minutes instead of 5), I would be lying if I tried to pretend that I could preceive a taste difference from the previous cuppa I'd sipped. I cannot.Costs you nothing - so try it and see if you can taste any difference.  <sep>  Q: Will swishing or moving a teabag around affect the steeping time in any way? A: In theory, it will shorten the steeping time a miniscule (probably imperceptable) amount, but the effect is more psychologial perception than reality  Q: Am I hurting the flavor at all? A: You are not hurting the flavor  Q: What can I do to affect the steeping time then? A: I pour boiling hot water over my teabag and start my timer for five minutes and don't touch or swirl the tea bag  Q: Would cold water work or just hot? A: hot water  <sep> FOLLOWUP_Q: What else would have an effect on tea infusion?

Output: No


Input: Consider Input: CONTEXT: Probably not. Cans are generally marked at point of filling, not at point of manufacturingThe plastic liner looks plastic'y in all cases, it's very hard to tell. Epoxy is harder than other plastics, but there are epoxies that are BPA free anywayAluminium cans are more likely have a epoxy liner that will give off a trace of BPAMany steel cans do not use epoxy or other BPA plasticsHaving said that the tested BPA release from a can is 100's of times lower than the recommended maximum daily dose. So in theory there is nothing to really worry aboutThe common sense answer is, if epoxy dissolved into the cans contents they wouldn't use it would they. The whole reason it's there is to stop the contents 'eating' the can  <sep>  Q: Is there a definitive way to know if a tin can is lined with BPA? A: Probably not. Cans are generally marked at point of filling, not at point of manufacturing  Q: Is there any sign of BPA just from looking at the inside of the can? A: The plastic liner looks plastic'y in all cases, it's very hard to tel  <sep> FOLLOWUP_Q: Why should BPA in cans be avoided?

Output: No


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 more light hits your fat, the sooner it goes rancid  Q: If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? A: if you prevent contact with air, your fat will last longer  Q: How long do you think that it's still safe to use? A: If it stinks, throw it out. Before that, there is no problem eating it  Q: Should I store it in the refrigerator or leave it out? A: just strain your grease into a jar, close it, and put it in a cupboard  Q: Is the answer different for ground beef grease? A: The shelf life should be many months, probably more than a year  <sep> FOLLOWUP_Q: Is there anything else I should know about storing leftover grease?


Output: Yes