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: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold). <sep> Q: How can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve <sep> FOLLOWUP_Q: What happens if it doesn't dissolve?

Ex Output:
No

Ex Input:
CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie. <sep> Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later Q: Does the coconut tend to be more oily? A: Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe <sep> FOLLOWUP_Q: Would I be able to substitute other dry ingredients like flour or oats?

Ex Output:
Yes

Ex Input:
CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers. <sep> Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out <sep> FOLLOWUP_Q: How should I clean my grill?

Ex Output:
No