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: For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade.  <sep>  Q: If you freeze sliced turkey, how does that affects its texture? A: For short term freezing they should be just fine as far as texture and taste are concerned 

Ex Output:
Is it better to freeze individual slices, or to freeze slices together?


Ex Input:
CONTEXT: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well. It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air.In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra.Its harder to tell from the description, but you may also be over baking the quiche. You want to cook it until the center just barely jiggles, about 180 F / 82 C.  <sep>  Q: Why is my quiche always coming out rubbery? A: It sounds like you are over beating your egg or custard mixture, and inadvertently incorporating air  Q: I have been whisking them before hand, should I not be doing that? A: In general you want minimum air in a quiche filling, so whisk or stir it briefly until it comes together, but not extra  Q: Ok thank you.###Are there any fillings that would cause this problem? A: Are you just using eggs for your filling? Most quiche fillings are a custard, with milk, cream, or other dairy as well as eggs, and often cheese as well 

Ex Output:
I have just been using bacon, peppers, and mushrooms. What sort of cheese should I use?


Ex Input:
CONTEXT: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice for Indian cooking (would cause effect on taste, smell, and nutrition) which has prolonged periods of sauteing on high heat. Lower quality olive oils, or a light olive oil, interestingly, would be a better choice. They are much more refined like vegetable oils, so have a higher burning point. But at that point, you'd consider why are you using Olive oil?Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well. I believe traditional Indian cooking uses ghee.  <sep>  Q: What oils are suitable for Indian cooking (i.e. extended frying duration)? A: Lower quality olive oils, or a light olive oil, interestingly, would be a better choice  Q: The oil is on the stove for a long time, I have extra virgin olive oil, will that do? A: With Olive oils, the more refined they are, the higher their burning point. So you are correct, an Organic Extra Virgin Olive Oil would be a terrible choice  Q: Is there another oil I might have, or is olive oil the only one?###the only one to use. A: Consider using refined butter (ghee) or coconut oil for Indian cooking. Ghee and Coconut oil will rarely smoke or burn and can stand high heat pretty well 

Ex Output:

Will ghee or coconut oil change the taste of the food?