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: Mast O Khiar, as you mention mainly consist of plain yogurt and cucumbers and most recipe do not require much more than that. Because of such, the shelf life for the yogurt product will be the shelf life of the yogurt itself. If it is a store bought yogurt, then the shelf life should be about 2 weeks in the refrigerator.Make sure to store the sauce in an air-tight container. Most tubberware should work. Those soup containers from Chinese takeout orders work perfectly.EDIT: After a bit of a debate in cooking chat, I decided to change my answer a little. The reason I said 2 week is because personally I had eaten 2 week old Mast O Khiar. However it could be recipe dependant so it could be different for a different recipe. However it is very easy to tell whether yogurt OR cucumber is bad.Mast O Khiar should have a very fresh/clean aroma. When yogurt turn bad, it releases a rancid smell. If it smells bad, dont eat it.If you see fuzzy mold it's a good idea to throw it out.  <sep>  Q: What is the shelf life of a yogurt product? A: the shelf life should be about 2 weeks in the refrigerator  <sep> FOLLOWUP_Q: I made a large batch of cucumber yogurt sauce, will that stay good for 2 weeks too?
Example Output: Yes

Example Input: CONTEXT: For me it very much depends on what meat I am making jerky out of.With the grain is much more solid than against. Just as you might expect.If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed.  <sep>  Q: Should beef jerky be cut with or across the grain? A: Cutting with the grain will be good  <sep> FOLLOWUP_Q: What is the difference in the final product when cutting with vs across the grain?
Example Output: Yes

Example Input: CONTEXT: After creating a new batch using the same process as my first one, but with a different, non-Greek, starter yogurt (which uses a different set and balance of bacteria than the starter I used for my first batch), I found that the texture was the same as my starter yogurt and was without the pithy texture. Therefore, it seems that it is, in fact, the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt.  <sep>  Q: What causes the texture difference between Greek style yogurt and regular yogurt? A: the difference in fermentation, which depends on the types of bacteria cultures in a given yogurt that determine the texture of Greek vs non-Greek yogurt  <sep> FOLLOWUP_Q: What is the advantage of Greek style yogurt over regular yogurt?
Example Output:
No