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:`.

Example Input: CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime.  <sep>  Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture  <sep> FOLLOWUP_Q: Ok, what should it be cooked with if moisture causes it to be goopy?
Example Output: Yes

Example Input: CONTEXT: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge.2) prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge.3) keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies, it might even serve to slow down slightly their penetration into your new leftover food on intra-fridge air currents (...ovbviously I'm reaching here)But no, you don't have to use the plastic wrap; it's just a custom.  <sep>  Q: Do I need to seal the food with food wrap before put them in the fridge? A: Wrapping food in plastic wrap before refrigerating has a few obvious benefits:1) keeps the food from drying out in the fridge  Q: What are benefits of wrapping food in plastic wrap besides keeping food moist? A: prevents odors (garlic, onions, fish, etc.) from transferring between the item in question and everything else in the fridge  Q: It is necessary to put just cooked food in the fridge with food wrap? A: you don't have to use the plastic wrap; it's just a custom  Q: Are there any other benefits of using food wrap? A: keeps crumbs, extraneous particles from falling into the food. If there were a lot of mold/microbe life already proliferating in the other refrigerated goodies  <sep> FOLLOWUP_Q: Are there any times when plastic wrap should be avoided for food?
Example Output: No

Example Input: CONTEXT: In a cookbook that old, the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration. You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead. That product is similar, but made in much larger batches with a highly standardized, refined bacterial culture, producing a product with a predictable sourness and texture. Home-cultured versions are more variable, but they use similar processes on a much smaller scale.Whether you want to call this the "same" is partly a linguistic distinction that depends on how much you want to consider the differences in scale and equipment between pre-refrigeration and modern methods.In contrast, the addition of something sour to cream is really a substitute, used when you don't have a proper sour cream available. A cook back in the 1890s could use the same substitution then as we might today. But the production of sour cream (and all sorts of fermented milk products, such as yogurt and kefir) is much older than that, and there would have been some variety of "traditional" sour cream available, though not universally or year-round in the days before mechanized food distribution systems.  <sep>  Q: Is sour cream in olde recipes the same as sour cream today? A: the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration  Q: How would I make a home-fermented variety of sour cream? A: You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead  Q: That's okay!###I understand that it's not really common to make sour cream at home from what you're saying. Can I make heavy cream at home? A: A cook back in the 1890s  <sep> FOLLOWUP_Q: What are the steps necessary to make it?
Example Output:
Yes