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 ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag.As far as I know, there's nothing inherently special about a brown paper bag, other than the fact that it's porous and thus still allows some air to get in and out. Plastic ziplock bags have no ventilation, so they don't work nearly as well.  <sep>  Q: Why does a brown paper bag speed ripening? A: The ripening itself is caused by ethylene gas released by the food, which is trapped by any kind of bag  Q: Could I use a clear bag and get the same affect? A: any kind of bag  <sep> FOLLOWUP_Q: Do you know why we were taught to use a paper bag so it would be in the dark?
Example Output: No

Example 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?
Example Output: Yes

Example Input: CONTEXT: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart. Adding the liquid to the cheesecake will noticeably alter the texture, probably making it mushy; note that there aren't any water based ingredients in the recipe which you could substitute raspberry syrup for. I wouldn't recommend it. If you wanted to add raspberry flavor to a cheesecake, your best bet would be a raspberry pastry flavoring oil. If you didn't want to waste that liquid (and why would you,) just drizzle it on top of each slice as you serve it.  <sep>  Q: Can i substitute in frozen berries when my cheesecake recipe calls for fresh ones? A: The raspberries should work if you strain them thoroughly and fold them in very carefully so they don't break apart  <sep> FOLLOWUP_Q: What if I also wanted to add berry juice to add more berry flavor (and a nice color) would that work?
Example Output:
Yes