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: Just an idea... I've had problems making foam because of hard/basic tap water (a lot of chalk in the water) - making frape though, not garlic foam:) Foam will more easily form in soft water as you can easily test with a piece of soap. If you have hard tap water you could try using boiled water (some of the chalk in the water will react and leave a residue on the bottom of the pot) or bottled water with pH 7 (neutral). Another idea would be to add just enough acid for neutralisation but I imagine that could be a bit tricky and you'd risk the milk curdling so I wouldn't recommend it. <sep> Q: This is my first time making a foam using soy lecithin but I want to know why there was not enough foam?

Ex Output:
Yes

Ex Input:
CONTEXT: I am going to guess that you are likely getting british or irish breakfast sausage. The national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast. There is a perception amongst the dutch that Americans eat nothing but meat and fat in huge portions. I did a semester abroad in the Netherlands. For the first few days, the host family fed me eggs and sausages for breakfast. I usually have some toast or cereal for breakfast. So, after a couple days I asked them if this is what they had for breakfast every day. My host mother said, "No, this is what we were told Americans have for breakfast everyday!"After a chat, they said they were buying British breakfast sausages and eggs for me. Their typical breakfast was a slice of bread, some cheese, and a very strongly flavored liverwurst. My tastes were not as developed back then. After two days of that I asked if there was any other breakfast choices. My host mother bought me suikerbrood. It is a loaf of bread with sugar baked in it. It was delicious! I told them that I enjoyed this new breakfast very much. This caused a lot of chortling for my two host siblings. It turns out that suikerbrood is a small children's breakfast. <sep> Q: Small emulsified breakfast sausages in Dutch countries A: he national dutch sausage, Frikandel, is minced, skinless, and not usually eaten at breakfast <sep> FOLLOWUP_Q: They were a regular breakfast item in Amsterdam, and then again in Brugges. They are very light in both color and flavor. If I had to guess, they contain a mixture of chicken meat and pork fat. ?

Ex Output:
No

Ex Input:
CONTEXT: The recipe calls for ground almonds. This can be done in a food processor. You may wish to remove the almonds' skins beforehand, and you also may wish to toast them. Both of those are very common, even though neither is essential. With this particular recipe, I'd be inclined to toast them but leave the skins on. Once you've made those decisions, measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar. Pulse until you reach a grind that resembles a meal, or very course flour. The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it, and that's helping you to get a finer grind. However, overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far. <sep> Q: How do I grind almonds for making marzipan? A: With this particular recipe, I'd be inclined to toast them but leave the skins on Q: How fine should the almonds be ground? A: measure out the sugar called for in the recipe. Set it aside. Then place the almonds in the processor and add two or three heaping tablespoons of the measured sugar Q: Can I grind them using a food processor or a coffee grinder that I already have in my home? A: This can be done in a food processor Q: Is there a store-bought product that would help me get the right consistency better then a food processor? A: The finer you grind the almonds, the more carefully you must watch them. Eventually, the almonds will begin to turn to a paste. The sugar is helping to prevent it Q: How long should I grind the almonds (200 grams) for? A: overprocess and the almonds will turn to paste. If you're carefully watching for it, though, you'll see it begin to happen before it goes too far <sep> FOLLOWUP_Q: My recipe calls for 200 grams of sugar, should I add more or less?

Ex Output:
Yes