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:`.

CONTEXT: Firstly, it strikes me as odd that your recipe has no raising agent - no baking powder, no bicarbonate/baking soda, no self-raising flour. Unless you're whipping a lot of air into the batter, the cakes will barely rise, and you will end up with 'cookies'.I would add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate of soda (baking soda) and see if that helps.As for the temperature of your oven, I wouldn't go so far as to halve the temperature and double the time. The idea is that you need enough heat for the cakes to rise at a decent rate then form a crust on the outside. 100 degrees will do little but slowly dry the cakes out.Domestic ovens are rarely well calibrated, so your oven may be running hotter than the dial indicates. Invest in an oven thermometer to make sure you are setting the temperature correctly: I have had an oven run 40 degrees hotter than the dial said before now!If you haven't got the time to get a thermometer, try setting the oven about 20 degrees cooler on the dial, to around 180 degrees.  <sep>  Q: What temperature and time should I use for a cupcake recipe? A: try setting the oven about 20 degrees cooler on the dial, to around 180 degrees  <sep> FOLLOWUP_Q: How much time should I leave it in for?
No

CONTEXT: Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job. Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done.  <sep>  Q: How long is a pork fillet cooking time? A: Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done  Q: Do you have any other suggestion? A: Every Kitchen needs a meat thermometer  <sep> FOLLOWUP_Q: Would keeping it about 20 minutes in the oven be sufficient?
No

CONTEXT: I recently found a different sauce that had a similar butterscotch note to it. It turned out this one was a very simple pan sauce built with brandy and beef stock as a deglazing liquid which was allowed to reduce by about 2/3 and then it was finished with a hint of cream.The fond came from a steak cooked in butter so there was probably a little browned butter in there as well.At this point I think the reduced brandy is a big contributor to the flavor I was identifying as butterscotch. This makes sense as brandy is generally somewhat sweet and usually has fairly strong caramel notes.  <sep>  Q: How should I develop a butterscotch flavor in a savory sauce? A: I think the reduced brandy is a big contributor to the flavor  Q: What ingredients can be used to develop these flavors? A: a very simple pan sauce built with brandy and beef stock as a deglazing liquid  <sep> FOLLOWUP_Q: What techniques can be used to develop these flavors?

Yes