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: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times. <sep> Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds <sep> FOLLOWUP_Q: How many times can I use the same tea leaves?

Output: Yes

Input: Consider Input: CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done. <sep> Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer <sep> FOLLOWUP_Q: Would keeping it about 20 minutes in the oven be sufficient?

Output: No

Input: Consider Input: CONTEXT: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking. Yes, salt will draw moisture from the meat initially, but over time that moisture will migrate back into the meat taking the salt with it! The salt also breaks down the protein structure in the muscle rendering a more tender steak.The steak is rinsed and dried (a wet steak will steam not char), seasoned, and fired.Ground beef can be handled in the same fashion. Using a medium or coarse salt and erring on the less salty side, you can find the right proportion to suit your taste. Season before forming or after. Some contend that the seasoning is made bitter by the heat and flame of the grill. Go figure.Other tips: The meat should be mixed and formed with a gentle hand use only as much pressure as it takes to hold the patties together. For almost foolproof rare or medium-rare meat, go right from fridge to grill. <sep> Q: Do you know why, what makes a burger taste so salty? A: This 'trick' is used by many a fine chef. Meat is salted, wrapped and refrigerated hours or even overnight, prior to cooking <sep> FOLLOWUP_Q: Is there anything I can do to get this result when cooking beef burgers at home?
Output: Yes