Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`.
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Question: CONTEXT: I don't think you can any better than light brown soft sugar!It has a similar taste, similar moisture content (though palm sugar varies hugely in moisture content from a thick honey texture to a solid block), similar color and caramelizes in a similar way.An ever closer option is jaggery, which is almost identical to palm sugar, just made from sugar cane rather than palms. It is probably more difficult to get hold of though, and the difference is rarely noticeable in a finished dish, so I would say light brown sugar is your best option  <sep>  Q: What can I substitute for palm sugar? A: I don't think you can any better than light brown soft sugar 

Answer: Would I use equal parts of brown sugar for palm sugar?


Question: CONTEXT: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear.  <sep>  Q: How do I ripen a Mango? A: You can let it ripe at room temperature  Q: How can I tell when it's ready? A: When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel  Q: Should it be refrigerated after it's ripe? A: If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively 

Answer: What will be the negative effects of the refrigerator on the mango?


Question: CONTEXT: Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.TB stands for Tablespoon.  <sep>  Q: Why in this one recipe parsley is used in 2 different ways? A: Parsley is both a flavoring herb and a decorative element for plating the finished dish  Q: Will it taste different depending on the preparations? A: By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor 

Answer:
It is okay to eat if it is being used for decorative purposes?