instruction:
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:`.
question:
CONTEXT: It really depends on your audience and setting. With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.If you're doing something more formal, I guess you'd want to section it like Foodrules suggests.  <sep>  Q: What is the best process to serve a whole pre-cooked pig I got from the butchers? A: It really depends on your audience and setting  Q: Is there a lot of butchering involved? A: you're responsible for pulling or slicing what you want right off the hog  Q: So each guest pulls off what they want at the table? or do I need to do in advance for them? A: generally you're responsible for pulling or slicing what you want right off the hog 
answer:
Do I need to reheat the pig before serving or serve it right out of the box at room temperature?


question:
CONTEXT: Not using standard practice might violate safety standards in a professional context.Technically, the important factor is whether the residues are made of something perfectly water soluble (sugar, salt, fat-free watery or alcoholic solutions, insoluble but not sticky solid particles...) or of something that is not water soluble and that will adhere to the dishes (about anything containing oils/fats). If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap.  <sep>  Q: Can some dishes be washed with only water? A: If you couldn't properly get it off your hands without soap, you won't get it off the dishes without soap 
answer:
Would washing dishes with soap be more efficient?###


question:
CONTEXT: The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.  <sep>  Q: How can I pan fry zucchini without making it soggy? A: really high heat and pan-fry in a single layer, very quickly  Q: I really enjoy pan frying zucchini in a small amount of olive oil Sometimes it overcooks with high heat. A: The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water 
answer:

How long do you think I should cook each side?