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: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense. <sep> Q: Is there any way to add the gamey flavor of venison to other foods I enjoy? A: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver Q: Do I have any other options? A: My suggestion is that you find a good butcher that will age beef for you on the bone Q: Can I do this myself without using a butcher? A: you could age it yourself if you have a climate control area to keep it at the correct temperature Q: How long do I age it for? A: Anything over 30 days on the bone will start to give you the gaming flavour you are craving <sep> FOLLOWUP_Q: Is there any other method I could use to achieve my goal?
Example Output: No

Example Input: CONTEXT: Mixing it with milk (or liquid in general) is probably just to remove clumps. It clumps easily, especially when things aren't perfectly airtight (probably more common in your grandmother's time), and mixing in a small amount of liquid is an easy way to make sure it all breaks up.I'm less sure about the alternating. It is pretty common to alternate wet and dry as a way of getting things evenly mixed and avoiding lumps, so it's possible it's a variation on that. The paste might be too thick to easily mix into the wet, but also wet enough that it'd tend to stay as a lump if you mix it straight into the dry, so alternating wet-dry-paste might get you more even mixing? But if you're able to mix the paste smoothly into the wet, it's completely fine to just do that. <sep> Q: Why pre-mix baking soda into 2 tsp of milk? A: Mixing it with milk (or liquid in general) is probably just to remove clumps <sep> FOLLOWUP_Q: How do I evenly distribute it in the dough?
Example Output: Yes

Example Input: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon. <sep> Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does Q: Is there a way to slow the process down? A: The fat will eventually reduce as well when it renders Q: What else can I do to slow it down? A: cut into strips Q: Can you explain more? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough Q: Is there a way to keep it the bacon flat when cooking? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon <sep> FOLLOWUP_Q: Any other thing I need to know about bacon curling or how to stop it?
Example Output:
No