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: Caffeine is bitter, tea isn't too bitter because as you mentioned it's only got 40mg of caffeine. If you then triple the amount in there it's going to taste that way. Try adding 3 tea bags to your cup and I'm certain it'll taste just as bitter.Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine. If you are hell bent on more caffeine without the associated bitterness but not adding sugar maybe a sweetener like stevia would be the way forward... <sep> Q: Why does caffeine taste bitter when added to tea? A: Caffeine is bitter Q: Why doesn't caffeine that is already in the tea or in an energy drink taste bitter? A: Energy drinks have copious amounts of sweeteners added hence why they don't taste like caffeine <sep> FOLLOWUP_Q: How should caffeine be added to drinkable fluids so it has no taste?
Example Output: Yes

Example Input: CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help. <sep> Q: How to make stronger colors in three part pannacotta?###I'd like to make more natural colors any suggestions? A: All of these are natural colorants but also impart a bit of flavor with them Q: Is there some kind of fruit I can use? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red <sep> FOLLOWUP_Q: Any other fruits?
Example Output: No

Example Input: CONTEXT: In most wheat-based recipes, gluten strands are formed while you work the dough. If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product.Additionally, refrigerating the dough up to a certain point will firm up the fats in the recipe (butter, etc), which will make the dough less mushy and will making rolling out the dough evenly a bit easier. Unless the dough is so firm it becomes brittle, refrigeration will make the dough less fragile in most cases.Perhaps less important, the moisture levels may become a bit more consistent throughout the dough as well. <sep> Q: Why should I rest gingerbread dough? A: If you don't rest the dough, rolling can be more difficult and you may get a tougher texture in the final product <sep> FOLLOWUP_Q: Does dough need to be rested in the refrigerator?
Example Output:
Yes