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: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta. They taste a bit different than Parmigiano-Reggiano, but are quite good in their own right and often less expensive. You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano. For example, Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff. All of that said, in many people's opinion, nothing is really quite as delicious as true Parmigiano-Reggiano. <sep> Q: Is there a Cheaper alternative to parmesan cheese? A: Grana padano and pecorino romano are two other very savory, hard grating cheeses that work well on pasta Q: Are there are cheddar cheese which can replace parmesan cheese? A: You can also look at parmesan type cheeses that are not actually Parmigiano-Reggiano Q: what advice can you give me for selecting a cheese? A: Whole Foods often has one from Argentina that offers a reasonable price/performance tradeoff <sep> FOLLOWUP_Q: what is the name of that cheese?

Output: No

Input: Consider Input: CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear. <sep> Q: How do I ripen a Mango? A: If you want to speed up the process, put it in a bag with a banana <sep> FOLLOWUP_Q: It's very green, will that work?

Output: No

Input: Consider Input: CONTEXT: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question.If you have a high surface area to volume the cooking time will be shorter. Steaks would have a higher ratio than the roast so they would take less time than the roast. The amount of the time difference is difficult to predict exactly over such a long time scale, but a rough calculation of the ratio I spoke of would be a good starting point for a compensation factor.If you have the time and your water bath can accommodate, I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak. <sep> Q: Sous vide chuck roast or chuck steaks? A: Sous vide cooking is a function of temperature and the surface area to volume ratio of the food in question Q: I've never cooked sous vide before, but am now equipped to try thanks to the holidays.###We have a 3 pound chuck roast. I'm not sure what the exact cut shape is, but it's vaguely cube shaped A: Steaks would have a higher ratio than the roast so they would take less time than the roast Q: If we cut the roast into steaks (1-2 inches thick) before bagging and cooking, A: I'd suggest keeping the roast whole and finishing in a skillet. It's much more impressive than a steak <sep> FOLLOWUP_Q: i understand.###what effect would this have on the cooking time and/or quality?
Output: Yes