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:`.

Ex Input:
CONTEXT: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano.  <sep>  Q: Is there a Cheaper alternative to parmesan cheese?

Ex Output:
Yes


Ex Input:
CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture.  <sep>  Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler  Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture  <sep> FOLLOWUP_Q: Do you have any recipes for plums?

Ex Output:
No


Ex Input:
CONTEXT: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream.Your recipe doesn't have water, it already uses milk and cream. You could replace a little of the milk with cream to make up the difference.However, with all the cream and butter in that recipe, I doubt you would be able to notice the fat missing from the dry milk. I would just use your skim dry milk and not worry about it.  <sep>  Q: What is a good substitute for full cream milk powder in bread making? A: When I am using skim powdered milk and want more fat, I just replace some of the water in the recipe with heavy cream  Q: What if I do not have heavy cream? A: I would just use your skim dry milk and not worry about it  <sep> FOLLOWUP_Q: How do I incorporate the substitution in my recipe?

Ex Output:

Yes