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 Input:
CONTEXT: Guess my first instinct to heat some oil and fry it off was correct.Had the base in the fridge and instead of throwing it away thought I'd try it out, and it worked.Though there was still a hint of raw onion paste, it wasn't as bad as earlier, and could taste the other ingredients too. <sep> Q: Do you think if I heat up some oil in a wok and put the entire dish into it to cook would that help? A: my first instinct to heat some oil and fry it off <sep> FOLLOWUP_Q: Would boiling it instead help at all?

Ex Output:
Yes

Ex Input:
CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly. <sep> Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it Q: I see recipes for baked fish fillets, are fillets good baked? A: To answer your main question, you can bake very just about any type of fish <sep> FOLLOWUP_Q: How would I go about baking a whole fish?

Ex Output:
No

Ex Input:
CONTEXT: This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :) <sep> Q: Is their any way I can make refried beans using kidney beans?

Ex Output:
No