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: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters.  <sep>  Q: I am trying to make creme fraiche but the butter has not split from the whey. Is there any reason for this? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized  Q: What exactly does that mean. A: This means that it has been mechanically emulsified to prevent the butter from separating  Q: How can I tell if the cream is homogenized or not? A: It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters  <sep> FOLLOWUP_Q: Is there any where I can look to find out if my cream has been homogenized then?

Ex Output:
No


Ex Input:
CONTEXT: I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there.  <sep>  Q: What is the storage life for whey? A: I suspect it depends what kind of cheese the whey came from  <sep> FOLLOWUP_Q: I've recently begun making cheese at home.### In this answer it was suggested to reserve the whey to be used in curries.

Ex Output:
Yes


Ex Input:
CONTEXT: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantâyou may have to hold it for a few minutes to a few hours, depending on the temperature.)  <sep>  Q: How long should I cook it? A: you may have to hold it for a few minutes to a few hours, depending on the temperature  Q: What temperature should I cook it at? A: If you heated the eggs above 160Â°F/70Â°C (and boiling is definitely above that), they're cooked  <sep> FOLLOWUP_Q: How much sugar do I need?

Ex Output:

No