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:'.

[Q]: CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa) <sep> Q: Substituting butter for oil: Does it matter for baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil Q: Do you know how I would do that? A: you need to adjust the liquid content accordingly since you are going to have more water than you planned <sep> FOLLOWUP_Q: Will it have a buttery taste?
[A]: No

[Q]: CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade. <sep> Q: Paring knife selection for work in the air? A: Air work' is an interesting term that I am not used to hearing Q: Is there a better style of knife to use when coring strawberries or trimming fruit? A: Small bladed and hook beak knives are well suited for this <sep> FOLLOWUP_Q: What are Japanese style knives best suited for?
[A]: No

[Q]: CONTEXT: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables. The salt helps keeping undesirable bacteria in check, so you probably don't want to "dilute" it. Increase the amount of salt so the ratio between cabbage/vegetables and salt stays the same.TL;DR: Treat any additional vegetables like cabbage when calculating the amount of salt. <sep> Q: Should I add salt to my sauerkraut recipe if I add vegetables? A: If you are fermenting sauerkraut, then you should keep the salt content the same if you add other vegetables <sep> FOLLOWUP_Q: so does that mean that I have to add the salt?
[A]:
Yes