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 Q]: CONTEXT: Rendered pork fatâmanteca de cerdoâis our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. "Tacos: Recipes and Provocations".  <sep>  Q: Why use lard in tortilla dough? A: the flaky texture and slight richness that make flour tortillas so compelling are derived from lard  <sep> FOLLOWUP_Q: why does the lard cause flaky texture
[EX A]: No

[EX Q]: CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment  <sep>  Q: What does adding dark rum give to a fajita stir-fry?
[EX A]: No

[EX Q]: CONTEXT: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was "like American Mozzarella". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco.  <sep>  Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  Q: Does a Mexican cheese change the flavour very much? A: With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone  Q: can you recommend a mix of cheeses? A: Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese  <sep> FOLLOWUP_Q: Do you have any other tips?
[EX A]:
Yes