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:`.

Example Input: CONTEXT: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark". So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds). Over time, according to the representative, the ingredient became called with the same name as the candy.  <sep>  Q: Why is almond bark called almond bark? A: According to a representative from a company that makes it, it's packaged with the words âmake your own almond bark  Q: But do you think almond bark have almonds in them? A: So "almond bark" (the coating) is a key ingredient in "almond bark" (the candy with almonds 
Example Output: Is almond found in the candy coating?

Example Input: CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being "impossible to pour" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it.  <sep>  Q: Can brownie dough sit? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long  Q: I've been making brownies lately, and my last brownie turned out like dwarf bread.###Is there anything that can be done if the batter does have to sit for a while? A: If I had to guess, I would point to the chocolate as the culprit 
Example Output: Can Chocolate & Margarine gently be heated together?

Example Input: CONTEXT: The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining.  <sep>  Q: What brine ingredients are effective? A: I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine 
Example Output:
how much salt should I use ?