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:'.

Input: Consider Input: CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap. <sep> Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble Q: How much grime could dish detergent get through? A: something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats Q: Would you reccomend anything other than dish detergent to clean dishes with? A: Not using standard practice might violate safety standards in a professional context <sep> FOLLOWUP_Q: Who was the first creator of dish soap?

Output: No

Input: Consider Input: CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese. <sep> Q: Why would unopened shredded cheese get soggy in the fridge? A: Slight temperature variations can make the shreds stick together in a globby mass <sep> FOLLOWUP_Q: Is this normal?

Output: Yes

Input: Consider Input: CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help. <sep> Q: How do i make stronger colors in three part pannacotta? A: Saffron can work really well <sep> FOLLOWUP_Q: Are there any others?
Output: Yes