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: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the worldEspecially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  <sep>  Q: Is sweet-tasting raw kale normal? A: There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world  Q: Are there different varieties of kale? A: he crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very sweet and tasty  Q: What makes kale sweet? A: Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad  <sep> FOLLOWUP_Q: Does any bitter kale grow in New Zealand?
Example Output: No

Example Input: CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated.  <sep>  Q: What kind of cooling garnish is like ice cream but doesn't melt? A: Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it  Q: Do you think that would go well with chili? A: It will keep it light and still offset your spiciness a little  Q: How do I go about beating air into sour cream? A: small whipped  Q: How long do you think that would resist melting? A: If  Q: Do you think it would last longer if I added some arrow root as a coagulant? A: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish  <sep> FOLLOWUP_Q: Would it be a nice touch if I blended the sour cream with some bacon bits before whipping it?
Example Output: Yes

Example Input: CONTEXT: It's my opinion that the "proper temperature" is a number set by lawyers, not by chefs. The government standard for a roast bird is 180Â°F (83Â°C)! Are you kidding me? HTST pasteurization is 161Â°F (72Â°C) for 20 seconds, but my turkey has to get to 180Â°F for safe human consumtion? What the hell kind of bacteria do they think live in there?165Â°F (74Â°C) is a common number, and a pretty decent one, though I always take mine out before that for the reason below.You need to remember that the internal temperature of the bird will continue to rise for a while after you take it out of the oven: the heat on the outside is still migrating inward. If you wait to take it out until the internal temperature is the "right" temperature, by the time it peaks, it'll be 10Â°F (~5Â°C) HIGHER than the right temperature, and that's in the dry zone. We're talking 190Â°F (88Â°C) thanksgiving football. Blech.Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly. If you haggle with the temperature, and your white meat is still on the dry side, you might try brining the bird for 24 hours or so. It makes a big difference in terms of juiciness.  <sep>  Q: Why does my chicken breast become so dry? A: Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly  <sep> FOLLOWUP_Q: Why would the breast be the hardest part to cook?
Example Output:
Yes