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: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together. <sep> Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge <sep> FOLLOWUP_Q: What is causing that to happen?

Ex Output:
Yes

Ex Input:
CONTEXT: In today's modern culture and cooking style, the difference is likely unobserved.I would consider a stew less constructed than a casserole, however.While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking. <sep> Q: Is there a difference between Stew and Casserole?

Ex Output:
Yes

Ex Input:
CONTEXT: One of your possible answers is pretty close to what I think is the correct one. To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork. You can create a kind of glaze out of the braising liquid, and toss the shredded pork in that (defat the braising liquid before reducing it).BTW, I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them. <sep> Q: How can I get my flavorings to flavor my carnitas all the way through the pork? A: To flavor carnitas all the way through, put them back in the braising liquid that has been reduced since cooking the pork Q: How should I cook the meat? A: I never fry carnitas. I may throw them on a greased grill, but I never deep or shallow fry them Q: Should I marinate the meat in orange juice first so it soaks up the seasoning? A: You can create a kind of glaze out of the braising liquid Q: So how do you cook the meat if you do not fry it? A: put them back in the braising liquid that has been reduced since cooking the pork <sep> FOLLOWUP_Q: Willl the meat be moist?

Ex Output:
No