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: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure.  <sep>  Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once  Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help? A: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure  Q: What would happen if I let the dough rise for a much longer or shorter time? A: It results in a smaller crumb and prevents huge gaping airholes in your bread  <sep> FOLLOWUP_Q: Can I let it rise in the fridge the second time or only on the counter?

Ex Output:
No


Ex Input:
CONTEXT: I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.Most other materials, especially glass, will ruin your knives.  <sep>  Q: What are some general tips on purchasing and using a cutting board? A: Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it  <sep> FOLLOWUP_Q: What are the pros and cons of wood vs plastic cutting boards?

Ex Output:
Yes


Ex Input:
CONTEXT: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: Deep dish modifications successful  <sep> FOLLOWUP_Q: And it turns out well?

Ex Output:

Yes