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: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience.  <sep>  Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much  Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205Â°F/95Â°C. Once the pudding has got to that point and has thickened, stop stirring  Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening  Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience  <sep> FOLLOWUP_Q: Where would I get a double boiler?
Example Output: No

Example Input: CONTEXT: Water absorption by flour varies by variety, brand, and even batch within brand. For example, I have an American bread book where I quite often have to use far more water than the recipe suggests to achieve the consistency stated. This is down to my British flour apparently absorbing more water.Therefore, it's a good idea to simply use enough flour to get the desired consistency rather than worry too much about being precise. Having said that, when it comes to bread, wetter is better, so only add enough so that you can just work it comfortably.  <sep>  Q: do you know anything about Salt stick dough and shaping?
Example Output: Yes

Example Input: CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour  Q: What can I do to avoid so much waste? A: If you're just interested in avoiding waste, you can freeze the zest  Q: Good idea. Any other suggestions? A: A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water  Q: Can you do the same thing with a lime? A: If you're just interested in avoiding waste, you can freeze the zest  <sep> FOLLOWUP_Q: Good advice. Any other waste saving tips?
Example Output:
No