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: Duck feet will render plenty of gelatin because of the amount of cartilage, same as chicken feet. Any bird's feet are a good choice.The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet. The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents, so assuming you want a clear or mostly-clear stock, you'll have to spend a lot of time skimming.Alternatively you can clean the feet and other bones by boiling them in plain water for 5-10 minutes, then dumping it all out and starting over - which is what your linked recipe suggests. I don't usually do this for brown stocks because you lose a lot of flavour, but if you're starting from raw then it won't make much difference and it's an easy/lazy way to get rid of a lot of the fat at once. <sep> Q: Can I use duck feet to make duck stock A: The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet  Q: Does it add the same flavor and mouth feel? A: The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents  <sep> FOLLOWUP_Q: How does this change things?
Example output: Yes
Example explanation: The question asks about how the stock can be less fatty or mostly clear. This can be infered from the previous conversation. The answer is written in the passage that if mostly clear stock is needed then one has spend a lot of time skimming.
Q: CONTEXT: Garlic roasted as a head, as unpeeled cloves, or as peeled cloves is all much the same. It is just easier to handle unpeeled, and even easier when kept as a headFor easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the clovesDon't drizzle with oil and wrap in foil, this will just make a mess, and steam them more than roast them. Garlic is already very oily, it shouldn't need any more. Roasting items should be exposed to dry heat, not steamRoast until soft and medium-dark brown. When cooled slightly, pull cloves apart and lay them out on a board. Squeeze out each clove using a firm spatula or other blunt tool. This should not be too messy. Wear disposable gloves if you don't like garlic on your hands  <sep>  Q: What's the easiest way to roast a large amount of garlic? A: For easy results just trim the excess paper skin and roots of a whole garlic head, carefully trim just the tops of most of the cloves  Q: Will it effect the taste if I roast an entire head of garlic instead of roasting peeled cloves? A: It is just easier to handle unpeeled, and even easier when kept as a head  <sep> FOLLOWUP_Q: What about cooking time?
A:
Yes