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: Our brains are wired to consider food more palatable if the dedicated taste receptors (one of the six basic tastes) for salt are triggered. And in a non-urban world, salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet (mind that animal products like meat aren't zero-sodium, and that herbivores tend to love licking salt where they find it!). So our brains have a good evolutionary reason to like salt.Also, salt actively interferes (negatively) with another basic taste receptor - the receptor for bitterness (which can mean poison both in nature and in the developed world, or at least something we have no use for, eg an alkali). Most aromatic food (think green vegetables or spices) is bitter, and salt both attenuates that perception and balances it making the combined food still desirable for our brain. You end up with an even more palatable food since you can use an aromatic (desirable) and shut out the bitterness (not always desirable) response.Umami is a different basic taste, probably related to the presence of protein (glutamate, inosinate, guanylate... trigger it - these are amino acids or salts thereof, and an indicator of easily-digestible protein presence).  <sep>  Q: Why does salt enhance the flavor of food? A: our brains have a good evolutionary reason to like salt  Q: Does salt contain nutrients? A: salt/sodium is a valuable nutrient; the fact we might have it too readily available in the developed world doesn't change that we would DIE on a zero-sodium diet  Q: Do other animals eat salt? A: herbivores tend to love licking salt where they find it  <sep> FOLLOWUP_Q: Does meat and other animal products contain sodium?

Ex Output:
Yes


Ex Input:
CONTEXT: Unfortunately, the above answers would probably be good for fresh tortellini, or frozen or something like that. Following the advice, I had the dried tortellini floating on the surface within a minute or two, puffed a little too. I fished one out, and it was definitely hard. I let them boil for another five minutes and they were barely edible, some even a little crunchy in places.Last week I managed to hunt down the bulk package at the market (used to fill the bin), and there were directions on it: Boiling time: 15-18 minutes. And yes, since the boiling water cooled down to simmer as I added them. In 15 minutes they were still a little al dente but after another 4 minutes they were entirely soft, and just right.  <sep>  Q: How to prepare dried tortellini?

Ex Output:
No


Ex Input:
CONTEXT: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard frozen, it can be coated and fried like fried ice cream. Perhaps after being deep fried, the name "semifreddo" is more apropos.  <sep>  Q: Can semifreddo be used in fried ice cream recipe? A: Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen  Q: Thank you. How does that affect the fried ice cream? A: if the "stuff" is hard frozen, it can be coated and fried like fried ice cream  <sep> FOLLOWUP_Q: Well that does explain to some extent. Does semifreddo taste different?

Ex Output:

No