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:'.

Example Input: CONTEXT: 'Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella. Some common varieties are: Bahia, Balilla, Bomba, Senia, and Calasparra; the particular variety should be indicated on the packet that you choose.These varieties differ from risotto rices, such as arborio and carnaroli, in not creating a creamy 'sauce' around the rice. Paella rice should stick together, but be distinct and not in a creamy 'sauce'.Arborio rice has a creamy, chewy texture due to its higher amylopectin (one of two components in its starch) content. Paella rice absorbs more liquid than risotto rices, however it too would become 'creamy' if you stirred it like a risotto, since it also has a high starch content. <sep> Q: Is there a difference in the rice? A: Paella rice' is not actually a variety of rice, but a category suitable, as the its name suggests, for making paella <sep> FOLLOWUP_Q: What is risotto rice?
Example Output: No

Example Input: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8 circumferential strip for another 16, and presumably the 12" dough is for a flat pizza. At 32 .vs. 36 I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned. <sep> Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8 circumferential strip for another 16 Q: Can I make a deep dish pizza with it? A: presumably the 12" dough is for a flat pizza. At 32 .vs. 36 I'd do the whole box, unless your deep dish isn't really all that deep Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned. Q: How much of the crust mix should I use in the pan? A: At 32 .vs. 36 I'd do the whole box, unless your deep dish isn't really all that deep <sep> FOLLOWUP_Q: What crust mix do you recommend?
Example Output: No

Example Input: CONTEXT: The short answer is yes, you most definitely can but with a few caveats. First, if the skin has any significant amount of sugar on/in it from a glaze or cure it will burn fairly quickly and likely impart a bitter flavor before you are going to achieve the proper crisp a crackling is known for. Also, with hams, there is likely going to be a ton of salt in the skin to begin with and this is likely going to be intensified when you fry it up so be aware of that. I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go. <sep> Q: Can I make crackling from cured ham skin? A: The short answer is yes, you most definitely can but with a few caveats Q: Can I bake the skin? A: I've never had good luck baking pork skin for crackling since the texture is never the same and it takes a lot longer. Deep frying is a much better/authentic way to go <sep> FOLLOWUP_Q: What kind of oil should i use to deep fry
Example Output:
No