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: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized. This means that it has been mechanically emulsified to prevent the butter from separating. I don't know if the cream for creme fraiche is homogenized too before creme fraiche is made, but with your result, I'd suspect homogenization too. It won't show up on the label as an ingredient, as it is done by forcing the cream through microfilters. <sep> Q: Why might I have trouble making butter from Creme Fraiche? A: If you were using supermarket cream, the reason would be very clear: it is not only pasteurized, but also homogenized Q: ahh, that makes sense. what would i want to use to make sure it comes out right? A: It won't show up on the label as an ingredient <sep> FOLLOWUP_Q: but will it show up on the label as pasturized?

Ex Output:
No

Ex Input:
CONTEXT: Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering. <sep> Q: Why whole peppercorns? A: Part of the reason for whole pepercorns is the surface area Q: Is there anything else you can tell me about the surface area? A: if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor Q: Anything else you can tell me about it? A: It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle <sep> FOLLOWUP_Q: Have you ever used a recipe that had whole peppercorns?

Ex Output:
No

Ex Input:
CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator. <sep> Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes Q: Do I still have to cook the meat after all that, or is it ready to eat? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier Q: Will the brine and/or salt cause issues of bone rot? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier <sep> FOLLOWUP_Q: How much salt should I add to make the saltwater brine?

Ex Output:
No