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: Although it doesn't explicitly say so, that's allergy information. It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy. It won't contain enough of those things to matter for any other purpose.Often labels like that are written along the lines of "processed in a facility which also processes..." to make it a little more clear. The lists aren't usually that long, either; most facilities don't process everything. But as pointed out in the comments, a grocery store is a lot more likely to just have a single kitchen that possibly handles all kinds of things. <sep> Q: Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat? A: It's just been processed in a place that also (potentially) processes those things, so it potentially contains a trace amount, which could be bad if you have a really sensitive allergy Q: Is there any way to know if those things are in it? A: Although it doesn't explicitly say so, that's allergy information <sep> FOLLOWUP_Q: Any other things that are normally listed on the ingredient list?

Ex Output:
Yes

Ex Input:
CONTEXT: I make split pea soup (with a hambone, which is an unavoidable source of salt - I don't add any extra salt until the very end) pretty regularly. I don't soak the peas. It takes more like 3 or 4 hours for the peas to dissolve. It's not a gradual process either - for ages and ages there are little peas floating in broth, and you can eat one and it's soft, but they don't lose their shape, and then the next time you stop by the stove, it's a uniform puree without having done anything. Just keep simmering, is my advice. <sep> Q: How do I get the peas to dissolve and make a thick broth for split pea soup? A: Just keep simmering, is my advice Q: How long should I need to simmer the soup? A: It takes more like 3 or 4 hours for the peas to dissolve Q: So if I only simmered for one hour that's not long enough? A: ages and ages Q: Should I have soaked the peas overnight before cooking them? A: I don't soak the peas <sep> FOLLOWUP_Q: Do you have any other tips for making good split pea soup?

Ex Output:
Yes

Ex Input:
CONTEXT: Thanks for adding the photo, Ford, as I think I know what it is. Although your photo is nicely focused, it's not the real thing so I can't be 100% sure. It looks to be the built up bits of grease and other residues from the bottom of your cooking pans that have accumulated over the 5 years. Not saying you slopped lots but the smallest amounts of spatter from cooking will add up. I moved 6 months ago into a place with a new stove and I've done my best not to spill food and to always wipe up right away but I've noticed the burners getting marked. It doesn't wash off either. Do you find the elements you cook on the most are more marked?But to answer your original question whether the scratches affect the burners' performance, the answer is no. All they need to be able to do is heat up and even a knick in the metal wouldn't stop it from heating. <sep> Q: Do scratches on electric range burner elements affect its performance or function?

Ex Output:
Yes