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: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock. <sep> Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock <sep> FOLLOWUP_Q: Should I use soy?

Output: Yes

Input: Consider Input: CONTEXT: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations. <sep> Q: How can I keep the cheese from leaking out of my cordon bleu during cooking?

Output: Yes

Input: Consider Input: CONTEXT: The first thing I have to say is kebabs and overcooked are synonymous. If you want all your meats and/or veggies to be cooked right, I would advise you to put each item on it's own skewer so you can take them off as they are finished.As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute, but you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor). <sep> Q: Can a broiler function as a grill substitute when making kebabs? A: As for a broiler and broiler plate functioning as a substitute for a grill, I would say that it won't be an exact substitute Q: What can it do similarly? A: you will at least get the high temperature cooking and caramelization you would expect from a grill (you will just be missing the smoke flavor <sep> FOLLOWUP_Q: What would I be missing compared to a grill?
Output: Yes