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 Q]: CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit <sep> FOLLOWUP_Q: Ah, and when that last bit sometimes is evading even the shell piece?
[EX A]: No

[EX 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?
[EX A]: No

[EX Q]: CONTEXT: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason not to use your plastic. In fact, the only reason to use glass, that I can think of, is if you we going to can your pickles for extended shelf life. Then, of course, would would need Mason jars or equivalent. Fermenting, doesn't have much to do with this question either. I often store homemade sauerkraut and kimchee in plastic quart containers without issue. <sep> Q: Refrigerator pickles in plastic or glass? A: Advantages of glass: you can see the product....the container does not pick up any flavor or color from the product...other than that, in this case (refrigerator pickle) there is no reason <sep> FOLLOWUP_Q: Does this hold true for picked asparagus as well as traditional cucumber pickles?
[EX A]:
Yes