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:`.

Input: Consider Input: CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340Â°F-360Â°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: oil temperature is too high or your fritters are too large  Q: What advice can you give me on temperature and size? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  <sep> FOLLOWUP_Q: Is there a change I can make to my recipe such as adding less water?

Output: No


Input: Consider Input: CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes "bad" will usually start to sprout (green shoots, will come through the top.  <sep>  Q: How long does garlic last with the skin still on it?

Output: No


Input: Consider Input: CONTEXT: I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)  <sep>  Q: How can I make coffee syrup with caramel taste? A: I would actually just make caramel  Q: Do you have a recipe for that caramel? A: Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan  <sep> FOLLOWUP_Q: How long do I cook it for?


Output: Yes