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 Q]: CONTEXT: Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos. <sep> Q: Can you preserve canned kidney beans so that they still have their shape? A: They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy <sep> FOLLOWUP_Q: how long would they last freezing?
[EX A]: No

[EX Q]: CONTEXT: Fudge is basically a chocolate flavored candy.You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration. Everything else about the recipe is to either minimize sugar crystal size or add flavor.Sweetened condensed milk will do two things-1- give you a nice, caramelly flavor2- Save a little time. Since it has less water to begin with there will be less to boil off. <sep> Q: What kind of milk is the best for making fudge? A: Sweetened condensed milk Q: Why is sweetened condensed better? A: 1- give you a nice, caramelly flavor Q: Any other tips for making good fudge? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration Q: Does it have to boil to a certain temperature? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor <sep> FOLLOWUP_Q: How much sugar should I use?
[EX A]: No

[EX Q]: CONTEXT: The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining. <sep> Q: What brine ingredients are effective? A: a fragrant herb such as rosemary <sep> FOLLOWUP_Q: Are there others?
[EX A]:
Yes