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:'.

Example Input: CONTEXT: It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.There are two types of bloom:Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasyEither tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold). <sep> Q: How do you know if whitish chocolate has bloom? A: Either tends to look like a chalky coating, not very thick, definitely not fuzzy Q: What are other signs that the chocolate is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve <sep> FOLLOWUP_Q: Will the chocolate taste different if it's spoiled?
Example Output: No

Example Input: CONTEXT: Rendered pork fatmanteca de cerdois our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substituteHowever specific recipes may really need lard: Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...Source: Alex Stupak and Jordana Rothman. "Tacos: Recipes and Provocations". <sep> Q: Why use lard in tortilla dough? A: the flaky texture and slight richness that make flour tortillas so compelling are derived from lard <sep> FOLLOWUP_Q: why does the lard cause flaky texture
Example Output: No

Example Input: CONTEXT: Wood for culinary uses should be oiled with food grade vegetable oilThe olive oil from you pizza dough should be enough to keep it fine for many yearsWhen not being used, make sure it is stored some where dark, dry, and not too warm. Make sure it is 100% clean and dry before you put it away <sep> Q: How do you protect a pizza peel made out of wood?
Example Output:
Yes