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: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example  <sep> FOLLOWUP_Q: What is the appropriate room temperature?

Ex Output:
No


Ex Input:
CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions.  <sep>  Q: Are there any wine substitutions for homemade salami?

Ex Output:
Yes


Ex Input:
CONTEXT: While I suspect that the formula is mostly reliable if you repeat the experiment with the same person, I found the individual heat sensitivity varies a lot. Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures. In our home, weâve had heated discussions about whether the dishes in the just finished dishwasher are too hot to touch or not. And this is just one example.If you exclude the differences between individuals, using your own handâs heat sensitivity to gauge a temperature range is absolutely possible (as long as a few degrees donât matter). It takes time and practice - which is usually described as âexperienceâ. I personally donât think in âdegreesâ though, but more in categories like âtoo coldâ / âshould be okâ / âtoo hotâ and a few steps in between. So in short, if you need a precise temperature, get a thermometer. If you are still working on judging by hand, either get a thermometer or plan a few trial-and-error loops. And sometimes the exact temperature is not important for a recipe to work.Using the X-time at Y-distance formula may work, if your heat sensitivity is similar to the authorâs.  <sep>  Q: How accurate is the hand technique for grilling? A: Most professional cooks and seasoned homemakers can handle (pun intended) higher heat than those who rarely expose their hands to high temperatures  Q: Does this technique work on both a charcoal and propane grill? A: So in short, if you need a precise temperature, get a thermometer  <sep> FOLLOWUP_Q: Is there a baseline for the hand technique?

Ex Output:

Yes