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: Speaking as someone who's had to prep ahead two garbage barrels of sweet potatoes for a giant gumbo event:If you're just peeling them a few hours ahead, then just hold them whereever. Unlike russet potatoes, sweet potatoes (especially garnet yams) do not turn brown or lose texture on exposure to air.If you're going to be holding them for a couple days, then drop them in cold water and refrigerate it. Or drop them in ice water and add more ice about twice a day (this is what we had to do, it took 2 days to prep all the ingredients). Wrapping them tightly in plastic wrap might also work, but I haven't tried it.  <sep>  Q: How far in advance can sweet potatoes be peeled?###Do they turn brown like normal potatoes do as well? A: a couple days  <sep> FOLLOWUP_Q: How many days 2-3 would be good?###Is there a special way to hold them while peeling them?
Example Output: No

Example Input: CONTEXT: Your ribs will have a lot less flavor if you do not use a dry rub. However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill. The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.Sitting in the fridge allows some of the flavors to permeate, and if you used a more permeable material could allow your ribs to air out a bit. These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great. I also don't put the barbecue sauce on until about the last 20 minutes of oven time, when the foil comes off and the sauce goes on. Until then the ribs stay in the foil.I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs.  <sep>  Q: Is dry rub necessary in making bbq ribs?###is there an alternate method rather than the dry rub A: Your ribs will have a lot less flavor if you do not use a dry rub  <sep> FOLLOWUP_Q: will the ribs taste the same if i just lather them with some bbq sauce and then cook them
Example Output: No

Example Input: CONTEXT: It's typically a problem with large pockets of air in the dough before you bake it.For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it. For other loaves, you want to make sure to punch it down well after the first rise, and make sure you aren't trapping air in it if you're doing a stretch and fold when shaping it.  <sep>  Q: What causes gaps/holes in homemade bread? A: It's typically a problem with large pockets of air in the dough before you bake it  <sep> FOLLOWUP_Q: I am making cinnamon swirl bread and how can i avoid this?
Example Output:
Yes