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: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Do you have any recipes for plums?

Output: No


Input: Consider Input: CONTEXT: Biscuits are notorious for that; they're best eaten right away. If you want to preserve their original texture longer than 12 hours (yes, that short of a time), your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible. You can pop the frozen biscuits in a moderate oven or unwrap and give them an hour or so on the counter to defrost, then warm them. Either way, it's best to serve them warm, they will seem softer and fresher that way.If you've found a recipe you like and think you might want to make them frequently, mix the dry ingredients for multiple batches. If you can weigh the dry mix that you have just mixed, then you're golden. You can make as many or as few biscuits as you want anytime just by using the same proportion of dry, fat and liquid as the original recipe. You can easily make a single biscuit that way or feed a crowd.  <sep>  Q: Where and how do I keep the extra buttermilk biscuits?###I wrapped some buttermilk biscuits in a kitchen towel and kept them in the pantry (they were baked two days ago) but now they dried out and turned to some teeth-breaking biscuits! ###Where and how should I have kept the extra fresh? A: You can pop the frozen biscuits in a moderate oven or unwrap and give them an hour or so on the counter to defrost, then warm them  Q: And they will come out fresh? A: your best bet is to freeze them as soon as they are cool and eat them within a month or two. Wrap them as air-tightly as possible  <sep> FOLLOWUP_Q: IS 2 months the maximum they can last in the freezer for?

Output: No


Input: Consider Input: CONTEXT: The easiest solution that comes to mind would be to figure out how much you need for a sandwich, remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up. "Refrigerate after opening" doesn't mean that it must be in the fridge every second, though... so even if you left the entire jar on the counter for 30 minutes to warm up, it shouldn't pose much of a problem.  <sep>  Q: How to spread peanut butter that is required to stay refrigerated? A: The easiest solution that comes to mind would be to figure out how much you need for a sandwich  Q: Then what should I do next? A: remove that from the jar, set it on the counter to come to room temp (or put it in the microwave for 10-15 seconds) and then spread it when it's warmed up  <sep> FOLLOWUP_Q: Is there some secret to spreading this peanut butter when it must be kept in the refrigerator?


Output: Yes