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: Sure you can. It will not taste salty, but it also will not taste bland, it will have a "seasoned" taste. Will you like it that way, or miss the salt? That's not something we can predict (or you, for that matter, if you have not tried it before). You have to taste it so you can know if you personally enjoy eating saltless, umami food. When trying, make sure that you are using very small quantities. Measure in knifetips, not in teaspoons, add one at the time and stir well. You can easily overdo it, and there is no way to go back. Pay speciall attention to the feeling of "It's not good yet" - it can come from "not enough seasoning" or from "not enough salt", in the second case adding more MSG won't help. <sep> Q: Ran out of salt can I use MSG (monosodium glutamate) instead? A: Sure you can. It will not taste salty <sep> FOLLOWUP_Q: Should I add a bit more of MSG then, or will that mess up the food chemistry?

Ex Output:
Yes

Ex Input:
CONTEXT: You are making Gianduja - and if you make chocolates out of it, they're Giandujotti - singular form Giandujotto; The name might help you find sources of information.The tempering process will be basically the same (I've seen sources suggest 2C below temperatures for white chocolate temperatures at all times), but keep in mind that it won't be as melt resistant and as such not particularly good for enrobing. <sep> Q: I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate?

Ex Output:
No

Ex Input:
CONTEXT: If it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season. Cast iron can withstand stupidly large amounts of heat: in traditional Chinese cookery, woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business.If it's stainless, just stick it in the dishwasher. <sep> Q: What do I do about rodent droppings on cast-iron frying pan A: f it's cast iron, and you're really paranoid about it, just stick it in the oven, run a clean cycle, then re-season Q: Baking it in the oven for a couple of hours is probably a safe way to sterilize it. 350F seems okay. Is it high enough? A: woks are cleaned by building a big fire, and throwing them in...When the fire burns out, you dig out your wok, re-season, and you're back in business <sep> FOLLOWUP_Q: Is there anything else I should know about rodent droppings and cast iron?

Ex Output:
No