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:'.
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Question: CONTEXT: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say "chocolate and pear cake". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition. <sep> Q: I baked a cake and it has holes in it why? A: each time it happened, there was something just below the hole, let's call it "the lump Q: Was it because the batter was uneven? A: What I think happens is that the lump is too heavy Q: Could it be uneven rising? A: When the batter below it tries to rise, it doesn't have the strength to push up the lump Q: How could this be prevented? A: folding the whites very gently, and generally erring on the side of too little whisking Q: Anything else? A: my second guess is badly dissolved flour <sep> FOLLOWUP_Q: How long should I bake it?

Answer: No

Question: CONTEXT: Lay them out on a paper towel overnight so that the skins dry completely. This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan. Then bag in a freezer bag and freeze.Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier. In my experience, frozen blueberries aren't good for eating alone. To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed. Dry the skins before using in baking.Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results. <sep> Q: what's a good technique for freezing blueberries? A: Lay them out on a paper towel overnight so that the skins dry completely Q: Could I put them in the oven at 150 for an hour A: To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom Q: Which way would result in less exploded berries when the water in them freezes? A: Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier <sep> FOLLOWUP_Q: Instead of freezing the blueberries, should I dry them more, then store them at room temperature?

Answer: No

Question: CONTEXT: Here's a quote from the short section "Stir-Fry" in the Gargantuan work "Modernist Cuisine": ...a wok burner can deliver up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h)...So for professional stir-fry ("bao" in thai - I think), the hotter the better. But there's also non-professional "chow" stir-fry, which is, in "Modernist Cuisine"s words, more like a "covered saute". You don't do the asian stir-fry because the flame is just too small, so you cook the fresh foods in their juices, stop while they're still crisp, and know that the world holds compassion also for guys with stoves like ours. <sep> Q: What gas output required for home stir frying? A: up to [...] 200,000 BTU/h of thermal power. [...] By comparison, Western-style professional gas burners deliver [...] 15,000-30,000 BTU/h), and domestic gas burners [...] 6,000-14,000 BTU/h Q: My bbq has a 12000btu output side burner, will this be ok A: domestic gas burners [...] 6,000-14,000 BTU/h <sep> FOLLOWUP_Q: is electric or gas make a better stir fry

Answer:
No