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 would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer.Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!  <sep>  Q: What can I use instead of cornmeal on bagels ? A: I would have tried using semolina, polenta, or grits. If the grind was too big you could always use a small coffee grinder to get it a bit finer  <sep> FOLLOWUP_Q: Should I add these before or after baking ?

Output: No


Input: Consider 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?

Output: Yes


Input: Consider Input: CONTEXT: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process, which involves bacteria doing the work of breaking down fish components. Glutamic acid easily dissolves in water though. This is after all, how it was detected millennia ago and centuries ago verified by creating glutamic acid salts: Cooking seaweed in water and boiling the result down.The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do.Therefore the answer is: No, the purpose of the pineapple is not to increase the glutamic acid of the substitute.  <sep>  Q: How does pineapple affect umami when used in vegan-fish-sauce recipes? A: There isn't anything special the pineapple can/has do to it that regular water can't do  Q: I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A: The wakame is added due to its natural content of glutamic acid. There isn't anything special the pineapple can/has do to it that regular water can't do  Q: A number of recipes are simmering fresh chopped pineapple along with salty ingredients before straining### does that add umami or in any way help extract umami? A: No, the purpose of the pineapple is not to increase the glutamic acid  Q: any other things i still need to know more? A: Umami is the result of glutamic acid (ions) getting in touch with the tongue. Glutamic acid in fish sauce is the result of a fermentation process  <sep> FOLLOWUP_Q: i still want more information about it. Thanks


Output: Yes