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: Great pictures: those are so clearly areas of oil/fat which have separated from the main nutella emulsion. Carefully gouge one out and smear it around or put it onto a heated surface & see if it doesn't melt immediately. See if they go right back into the mixture if you stir a little portion together. I wager you can convince yourself this nutella is right edible. <sep> Q: What are these white 'bits' in my nutella A: those are so clearly areas of oil/fat which have separated from the main nutella emulsion Q: Do the white bits indicate that it's unsafe to eat? A: I wager you can convince yourself this nutella is right edible. <sep> FOLLOWUP_Q: Would you eat it with these white bits?

Ex Output:
Yes

Ex Input:
CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates. <sep> Q: When is homemade wine-based vinegar simply bad wine? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar <sep> FOLLOWUP_Q: Does heat have anything to do with the shelf life?

Ex Output:
No

Ex Input:
CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap. <sep> Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap Q: Would washing dishes with soap be more efficient?### A: Technically, the important factor is whether the residues are made of something perfectly water soluble Q: How much grime could dish detergent get through? A: something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats Q: Would you reccomend anything other than dish detergent to clean dishes with? A: Not using standard practice might violate safety standards in a professional context <sep> FOLLOWUP_Q: What is the best type of dish soap?

Ex Output:
No