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: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like. <sep> Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done <sep> FOLLOWUP_Q: any other suggestions?

Ex Output:
No

Ex Input:
CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat. <sep> Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective Q: Which would be more helpful to prevent spoilage, continuously simmer or refrigerating it? A: keeping the soup hot would be more effective Q: Should it also be refrigerated? A: Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup <sep> FOLLOWUP_Q: Are there any other recommendations to prevent spoilage?

Ex Output:
Yes

Ex 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 can I test if whitish chocolate has bloom or is spoiled? A: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve <sep> FOLLOWUP_Q: Can I reheat it to save it?

Ex Output:
No