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: Ripening of the avocado is slowed down greatly by refrigeration, so it is usually a good idea to let the avocado ripen fully at room temperature. Once it is ripe, it can be stored in the refrigerator for at least a week. This way, it is ready to use whenever you want it. Fortunately, there is a day or two when the avocado is ripe, but not too ripe, so if you check on it everyday when ripening, you will be able to save it at the correct ripeness without worrying about it too much.Putting an unripened avocado in the refrigerator may prevent it from ever ripening completely. Once cooled to near freezing (40F in most refrigerators), it seems that some avocados (maybe it depends on the type) don't ripen anymore, even when removed to room temperature. <sep> Q: Will avocado stay fresh longer if stored in the refrigerator? A: Once it is ripe, it can be stored in the refrigerator for at least a week <sep> FOLLOWUP_Q: Can it be opened and stored?

Ex Output:
No

Ex Input:
CONTEXT: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute. (If you look up recipes for Thai beef salad you'll find tons of things with fish sauce, and probably not much with clam juice.)You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more.It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case. <sep> Q: What can I use instead of clam juice? A: Fish sauce! I think the clam juice is probably already a substitute for fish sauce anyway, so it should make a very good substitute Q: will the fish sauce have a similar flavor and/or consistency contribution to the recipe? A: You probably want to use less, though, maybe starting with 2-4 tablespoons, though I've seen recipes using more Q: I'm cooking for somebody who doesn't eat shellfish so is the fish sause safe ? A: It should be fine for the dietary restriction too; it's just made with anchovies, not an unknown blend of seafood, but of course check the label just in case <sep> FOLLOWUP_Q: can ###can I omti the sugar ?

Ex Output:
No

Ex Input:
CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge. <sep> Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot <sep> FOLLOWUP_Q: Do I foil all the pie or just the crust so It doesn't burn?

Ex Output:
No