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:'.

Input: Consider Input: CONTEXT: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too. <sep> Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it Q: Is it true that the pickles gives an after taste? A: But them I'm not a fan of tartar sauce (maybe because of the pickles Q: What is the reason why you will rather eat tarter with capers than pickles? A: I love capers and add them to different foods when I think it suits it <sep> FOLLOWUP_Q: Do capers have any advantage over pickles?

Output: Yes

Input: Consider Input: CONTEXT: Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle. Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it. It might even melt while stored.Tempering is the key to making a room-temperature-stable chocolate coating. If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume. <sep> Q: What is the purpose of tempering chocolate? A: Tempering is the key to making a room-temperature-stable chocolate coating <sep> FOLLOWUP_Q: How do you temper chocolate?

Output: No

Input: Consider Input: CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated <sep> Q: Have you tried frying eggs on a large scale?
Output: Yes