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:`.

Ex Input:
CONTEXT: The basic principle of serving a dish at a time is called Russian Service by the French, who started using it in the early 1800s. The particular order of the dishes has changed with the times and with theories of how meals should be served. The book Arranging the Meal by Flandrin describes the history of these changing fashions.There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking. The British were having it before the meal in the 1600s. By the 1800s French meals served Ã  la russe placed the salad close to the end of the meal, a tradition kept up to today. I remember reading that the starter salad, common in the US, is a simplified antipasto, but have not been able to find the reference, so for now it is just a guess.  <sep>  Q: From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?###Sorry for the lag. A: There has been a debate since classic Greek times of when to have, or even whether to have, a salad course. The Greeks suggested eating after the meal to help with the ensuing drinking 

Ex Output:
Why do people in N. America eat heavy desserts at the end of the meal?


Ex Input:
CONTEXT: Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone.On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour.The crust came out golden brown from edge to edge and all along the bottom and the exposed upper rim. There was no pool of liquid pouring through during cutting either. Was great last night and was great today for lunch.  <sep>  Q: How do I ensure my deep dish crust gets cooked? A: I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone 

Ex Output:
What can I do to prevent having a soggy crust?


Ex Input:
CONTEXT: In a cookbook that old, the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration. You can still do this with the appropriate bacterial cultures, but most of us now buy our sour cream at the store instead. That product is similar, but made in much larger batches with a highly standardized, refined bacterial culture, producing a product with a predictable sourness and texture. Home-cultured versions are more variable, but they use similar processes on a much smaller scale.Whether you want to call this the "same" is partly a linguistic distinction that depends on how much you want to consider the differences in scale and equipment between pre-refrigeration and modern methods.In contrast, the addition of something sour to cream is really a substitute, used when you don't have a proper sour cream available. A cook back in the 1890s could use the same substitution then as we might today. But the production of sour cream (and all sorts of fermented milk products, such as yogurt and kefir) is much older than that, and there would have been some variety of "traditional" sour cream available, though not universally or year-round in the days before mechanized food distribution systems.  <sep>  Q: Is sour cream in olde recipes the same as sour cream today? A: the sour cream referenced is probably a home-fermented variety, used as a preservation method in the days before widespread home refrigeration 

Ex Output:

How would I make a home-fermented variety of sour cream?