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: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes. <sep> Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid <sep> FOLLOWUP_Q: What techniques can be used to develop these flavors?
Example Output: Yes

Example Input: CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee. <sep> Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice Q: Is there another oil I might have, or is olive oil the only one?###the only one to use. A: Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well <sep> FOLLOWUP_Q: Will ghee or coconut oil change the taste of the food?
Example Output: No

Example Input: CONTEXT: Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices. <sep> Q: How do I get good results with marinaded venison? A: I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices Q: I did try it out with wine, brandy, and some spices. The result was okay. Do you have any other suggestions? A: This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted Q: I see. So, it does depend on the cut? A: Venison is, generally, an extremely lean meat <sep> FOLLOWUP_Q: Have you tried making one yourself?
Example Output:
Yes