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: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake. <sep> Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction <sep> FOLLOWUP_Q: What are the circumstances where you would choose one method over the other?

Ex Output:
Yes

Ex Input:
CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface. <sep> Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster <sep> FOLLOWUP_Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last?

Ex Output:
Yes

Ex Input:
CONTEXT: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade. <sep> Q: What is the best way to freeze turkey breasts to use later? A: Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag Q: Will the texture and taste of the turkey still be good after freezing then thawing? A: For short term freezing they should be just fine as far as texture and taste are concerned <sep> FOLLOWUP_Q: What is the best way to thaw the turkey breasts?

Ex Output:
No