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: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions. <sep> Q: Are there any wine substitutions for homemade salami?
Example Output: Yes

Example Input: CONTEXT: By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano. <sep> Q: What is a non-pork substitute for Italian sausage? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available Q: what seasonings should I add to match the seasonings that are commonly found in Italian sausage? A: Flavor-wise most italian sausage has red wine, fennel, and oregano. <sep> FOLLOWUP_Q: Oh okay###any other suggestions for me?
Example Output: No

Example Input: CONTEXT: To answer your main question, you can bake very just about any type of fish.Looking at that recipe though, down in the "tips" section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish "flakes" fully. Leave it any longer it will start to toughen quickly. <sep> Q: What type of fish is best suited for baking? A: ou can bake very just about any type of fish Q: I have no experience cooking fish, how long should it bake for? A: I find many fish recipes that give cooking times tend to get you to overcook it <sep> FOLLOWUP_Q: I see recipes for baked fish fillets, are fillets good baked?
Example Output:
Yes