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: The basic principle of serving a dish at a time is called Russian Service by the French, who started using it in the early 1800s. The particular order of the dishes has changed with the times and with theories of how meals should be served. The book Arranging the Meal by Flandrin describes the history of these changing fashions.There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking. The British were having it before the meal in the 1600s. By the 1800s French meals served Ã  la russe placed the salad close to the end of the meal, a tradition kept up to today. I remember reading that the starter salad, common in the US, is a simplified antipasto, but have not been able to find the reference, so for now it is just a guess.  <sep>  Q: From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?###Sorry for the lag. A: There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking  <sep> FOLLOWUP_Q: Do any other cultures have a tea-time like in Britain?

Ex Output:
No


Ex Input:
CONTEXT: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting.What works best for me is remove any binding holding them together (e.g. rubber band or twisty-tie), (and certainly trim off any parts of the scallions that are already damaged and/or slimy), don't wash until you are ready to use them, wrap the bunch of scallions loosely (but completely covered) in a paper towel, and then store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator. Sounds "fussy" when you lay out all the steps like that, but really, it's not a whole lot of work. Removing the rubber band etc. prevents damage where it would cut into the veg. flesh, paper towel absorbs condensation & liquid water which will rot the scallions (paper towel will prob. become slightly damp after a while in the fridge, but this is OK), plastic bag prevents evaporation of moist air.I find this works well for lots of greens, esp. cilantro - the worst offender in the demanding vegetables category.P.S. If you aren't too squeamish, you can even remove the very outermost layer of a scallion which has begun to "slime-out", wash the remainder right before using - & it's fine!  <sep>  Q: How do I preserve scallions? A: Scallions are very touchy. You don't want them to dry out, and yet you don't want them too wet or they will get slimy and disgusting  Q: What is the best way to keep them fresh longer? A: Removing the rubber band etc. prevents damage where it would cut into the veg  Q: Where should I keep them (in the fridge, out on the counter, in a bag)? A: store that wrapped bundle in a flimsy plastic bag (maybe the one you brought them home from the supermarket in) in your refrigerator  <sep> FOLLOWUP_Q: How long will they stay good then?

Ex Output:
No


Ex Input:
CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado? A: The way to avoid this is to plan ahead  Q: What do you suggest is a good timeline to avoid them? A: Buy your avocados when they are green and very hard. Try to select ones that have not been abused  <sep> FOLLOWUP_Q: Alright. And how long should I wait before I can use them?

Ex Output:

Yes