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: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil. It doesn't kill them, it just puts them in 'stasis'. The expiration date is given based on the meat only being refrigerated. If you intend to store the meat past its expiration date, best practice is to freeze the meat ASAP, and to use it within 24 hours of defrosting.The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours. The safest method is to defrost the meat slowly in the fridge. You can also defrost it under cold running water, providing you keep it under the 2 hour mark.Of course, you can also cook the meat straight from frozen. There is absolutely nothing wrong with doing this for small cuts like chicken breasts. Slicing and cooking a partially defrosted chicken breast is perfectly safe, especially as it often easier to make really thin strips with semi-solid meat. You just have to be extra careful that the meat is at a safe temperature (170Â°F/75Â°C).  <sep>  Q: Why is expired frozen chicken safe to eat? A: It's safe because freezing greatly slows (if not completely arrests) the growth of the bacteria that would otherwise make the meat spoil  Q: Are there any food safety hazards to watch out for when defrosting expired frozen chicken? A: The main hazard is in that defrosting. At no point should the chicken (any part thereof) be at room temperature for more than 2 hours  <sep> FOLLOWUP_Q: Thank you for the information. How long can expired chicken be kept in the freezer?
Example Output: No

Example Input: CONTEXT: Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements.  <sep>  Q: Can I replace honey with maple syrup in recipes that require honey? A: Generally speaking, maple syrup will work fine in any recipe that calls for honey  Q: Can I use it in Honey Shortbread Biscuits? A: The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in  <sep> FOLLOWUP_Q: Do you know how much syrup for how much honey?
Example Output: No

Example Input: CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served.  <sep>  Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes  <sep> FOLLOWUP_Q: Is pork a necessary ingredient for it?
Example Output:
Yes