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: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no.  <sep>  Q: Can I freeze caramelised onions? A: I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it  Q: So yes or no? A: If yo  <sep> FOLLOWUP_Q: What is something I can do with frozen caramelised onions besides eat them?
Example Output: Yes

Example Input: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like.  <sep>  Q: What is the difference between cooking vegetable curries in a pressure cooker and a wok? A: In a pressure cooker, your food will cook hot  <sep> FOLLOWUP_Q: Is the difference only w.r.t time consumed?
Example Output: No

Example Input: CONTEXT: What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto).However, it may be simpler to add a liquid smoke-type product directly; at least the main brands are actually smoke distillates (and not artificial flavorings or similar) and thus should be effectively identical to this process, but quicker.  <sep>  Q: Could you smoke a sauce? A: You will need to make sure that some actual condensation occurs  Q: Can I just let it simmer on the barbecue and have wood chips in water to provide smoke? A: it may be simpler to add a liquid smoke-type product directly  Q: Should I keep the lid of the pot on or off? A: having a lid  <sep> FOLLOWUP_Q: Would it be better just to roast the peppers before I try to make a pepper sauce?
Example Output:
No