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: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin - less than 1/2", maybe a little more than 1/4".The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.Just don't cut so deep that you cause an immediate leak; if you've pounded the breast to 1/3" thickness, then your cut should be no more than about 1/8".If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations. <sep> Q: How do I stop cheese from leaking out of my cordon bleu chicken? A: The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts very thin Q: I usually flour my chicken, does that help in anyway? A: The other "trick" is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich Q: Why is cutting it important? A: the top and bottom parts can move independently and you don't have tension trying to pull the top piece away Q: How does this help in the baking? I usually use toothpicks to stop the breast from opening. A: f you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations <sep> FOLLOWUP_Q: Do you coat your chicken before baking?

Ex Output:
No

Ex Input:
CONTEXT: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible <sep> Q: Can we cook insects for eating? A: Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first Q: So, what types of insects can I cook? A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked Q: Do you know what ingredients can be used to cook insects? A: roasted on hot coals for a few minutes <sep> FOLLOWUP_Q: Are these good protein sources?

Ex Output:
No

Ex Input:
CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade. <sep> Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used <sep> FOLLOWUP_Q: can you give me any more tips?

Ex Output:
No