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: 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?
Example Output: No

Example Input: CONTEXT: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds.  <sep>  Q: Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar  Q: are they easily removed? A: The seeds should separate from the husk easily then  <sep> FOLLOWUP_Q: Are there any other used for the shells?
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: large pockets of air in the dough before you bake it  Q: How can I avoid them? A: try to make sure that you're not getting air trapped when rolling it  Q: How about with like cinnamon bread, it always leaves a big hole? A: For the cinnamon swirl bread, try to make sure that you're not getting air trapped when rolling it  Q: What else should I know? A: 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> FOLLOWUP_Q: Why does it happen more with white bread then wheat?
Example Output:
No