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: 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: Can I make fudge with regular milk? A: Everything else about the recipe is to either minimize sugar crystal size or add flavor Q: would condensed milk change the flavor? A: give you a nice, caramelly flavor Q: How would it change the texture? A: Save a little time. Since it has less water to begin with there will be less to boil off Q: thanks a lot, are there any other suggestions? A: You combine chocolate and a sugar syrup and boil the syrup until you get the desired concentration <sep> FOLLOWUP_Q: How will I know when it's the right concentration?

Ex Output:
No

Ex Input:
CONTEXT: Flour is a thickening agent, plain and simple. However adding it without cooking it first can lead to your dish having a raw flour taste, and you can get blobs of flour in it, so I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead. Alternatively you can make a roux with flour in a separate pan and add it in later. This is simply mixing equal weights of flour and butter and cooking it in a frying pan until it has the color you want. A lighter roux will add a paler color and a milder flavor, a darker roux adds a deeper color and richer flavor. <sep> Q: Have you ever made a ragout? A: Alternatively you can make a roux Q: Do I have to roll the meat in flour when I make a ragout? A: can lead to your dish having a raw flour taste, and you can get blobs of flour in it Q: Should I add anything extra to my meat if I'm going to leave the flour off of it? A: I would ignore the recipes which say coat with flour without cooking it first, or use cornstarch (cornflour) instead <sep> FOLLOWUP_Q: Would the meat be more moist if I did roll it in flour first?

Ex Output:
No

Ex Input:
CONTEXT: It might be possible to dissolve the candy, and then boil it down again, foaming it with fresh baking soda when it hits the proper stage. The thing is, the candy has already got the full level of baking soda reactants (either sodium carbonate or sodium oxide) from from the first cooking, which may contribute to some off flavors.Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy.Otherwise, chalk it up to experience and watch the temperature more closely next time. <sep> Q: What can I do with badly cooked honeycomb? A: dissolve the candy, and then boil it down again Q: What temperature do I need to bring it to for it to become honeycomb? A: I would suggest just eating it as a toffee like candy Q: Should i throw the badly cooked honeycomb away? A: chalk it up to experience and watch the temperature more closely next time <sep> FOLLOWUP_Q: Would it be a waste to through it away?

Ex Output:
Yes