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: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  <sep> FOLLOWUP_Q: Is there anything else I should know about this?

Output: Yes


Input: Consider Input: CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  <sep> FOLLOWUP_Q: Can I use them for things like stew?

Output: Yes


Input: Consider Input: CONTEXT: You can use any onion variety you want; it depends on your tastes (and availability). White onions have a shaper, more pungent flavor, while yellow onions have a nice balance of sharp and sweet (and become sweeter the longer they're cooked). Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder.  <sep>  Q: Which type of onion for homemade onion rings? A: You can use any onion variety you want; it depends on your tastes (and availability  Q: Do you prefer red onions or sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste. As for reds, they're similar to yellow flavor-wise, but slightly milder  Q: Are the textures the same when they are fried? A: are not as astringent and have a softer  Q: The red onions are softer then the sweet onions? A: Sweet onions (Vidalia, Texas, Maui, Walla Walla) are not as astringent and have a softer and, well, sweet taste  <sep> FOLLOWUP_Q: Is it better to batter the onions before you fry them?


Output: No