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: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  <sep> FOLLOWUP_Q: What techniques can be used to develop these flavors?

Output: Yes


Input: Consider Input: CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.  <sep>  Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit  <sep> FOLLOWUP_Q: Ah, and when that last bit sometimes is evading even the shell piece?

Output: No


Input: Consider Input: CONTEXT: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.If "sharp" means too acidic, your options are:(1) add more cream and other ingredients to dilute the acid(2) try to mask the acid with a bit of sugar(3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.  <sep>  Q: What is the Way to fix sharp tasting sauce? A: If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed  Q: How do i keep it from getting sharp in the first place? A: add more cream and other ingredients to dilute the acid  <sep> FOLLOWUP_Q: Do you have to boil every sauce before using it


Output: No