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: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So "leaving out" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones. <sep> Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones <sep> FOLLOWUP_Q: would it last longer or be safer if I put it in the fridge?

Ex Output:
No

Ex Input:
CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective. <sep> Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: using port as a substitute for red wine will not wreck the dish Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine Q: Will it make it too sweet? A: but this is highly subjective Q: What else should I know about using port? A: the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad <sep> FOLLOWUP_Q: Do I need to adjust the cooking time?

Ex Output:
No

Ex Input:
CONTEXT: I understand that sugar (and by extension jaggery) helps yeast multiply at a very fast paceThis is only partly true. Yeast is a living organism and can only live under certain conditions, including a certain osmotic pressure. If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster. But adding sugar in quantities sufficient to make the bread taste sweet will slow down the yeast growth, as opposed to making it quicker. There is even an upper limit for how much sugar you can add per 100 g of flour, and it's not recommended to use recipes which prescribe more, as they turn out poorly. So I wouldn't change the amount of yeast, unless you make the empirical observation that your yeast is overfed (recognizable by speed of raising and the changed smell). <sep> Q: Sugar and yeast proportion while making sweet bread A: If you start from pure bread dough, then adding a bit of sugar to the dough (or to the preferment) can make it rise faster <sep> FOLLOWUP_Q: Should I decrease the amount of yeast used?

Ex Output:
Yes