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: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan. Always pat beef down with a paper kitchen towel (or whatever else you use) prior to seasoning it and searing it. It will sear considerably faster if you do this, which results in you having less time per batch for the fonde to burn. The second thing you have to do is keep an eye on when your pan gets back up to temperature after you put your next batch in, and quite possibly lower the heat a bit (and even perhaps add a tiny bit more fat). But there's also the possibility that 3 large batches is just going to be quite difficult using one pan, so you could use two pans, or deglaze the pan after the second batch and save it (not ideal, but better than losing all that flavor).I've never done more than two large pan fulls in a single go (I'd probably use a griddle that sits over 2 burners instead, if I had that much to sear). <sep> Q: Searing boeuf bourguignon###What is the best technique for searing several pans full of beef without burning it? A: There's two things you really need to control, the moisture of the surface of the beef and the heat / fat content of the pan <sep> FOLLOWUP_Q: O.K, thank you. What is the best way to control moisture loss?

Ex Output:
Yes

Ex Input:
CONTEXT: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want. <sep> Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base <sep> FOLLOWUP_Q: For how long do I need to boil it?

Ex Output:
No

Ex Input:
CONTEXT: If you heated the eggs above 160F/70C (and boiling is definitely above that), they're cooked, and any harmful bacteria has been killed. Can't say for sure that you did this without knowing the steps you performed.Given, if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it anyway. Even if its perfectly safe.(Note: lower temperatures will also kill the bacteria, but it's no longer instantyou may have to hold it for a few minutes to a few hours, depending on the temperature.) <sep> Q: Custard Pudding tasting like raw eggs A: if it doesn't taste good, and it was cheap ingredients... sounds like an argument to discard it <sep> FOLLOWUP_Q: I cooked custard pudding on the stove for 30 minutes, but it taste like raw eggs a bit. Do you think it's cooked or still raw?

Ex Output:
No