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:`.

CONTEXT: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was "like American Mozzarella". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco.  <sep>  Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  Q: Does a Mexican cheese change the flavour very much? A: With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone  Q: can you recommend a mix of cheeses? A: Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  <sep> FOLLOWUP_Q: what herbs would you recommend with them?
No

CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.  <sep>  Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight  Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date  <sep> FOLLOWUP_Q: What about the temperature of the room?
Yes

CONTEXT: Pre-basted turkey is indeed already brined. You can double check this by looking on the ingredient list of the turkey packaging and you should see a salt or vinegar solution listed.You can still soak the bird if you would like, but either use no salt or a low-salt brine, like a 0.5-1% solution. In this case you will probably be pulling out some of the salt from the brine that's already on the turkey.Here's a description from The Food Lab (a pretty rigorous source) on these types of turkeys: Self-basting birds have been injected with a salt and flavor solution to help keep them moist while cooking. They come out incredibly moist, almost wet, and can be cooked directly from the package with minimal pre-roast work required. They also tend to be dull and diluted in flavor.  <sep>  Q: Accidentally bought a "butter basted" turkey. Can/should I still brine it? A: You can still soak the bird if you would like, but either use no salt or a low-salt brine, like a 0.5-1% solution  <sep> FOLLOWUP_Q: That is why I am wondering if I should go near it with salt.

Yes