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: It should be about 7 crackers per cup, maybe 8, depending how finely you crush them. One of the inner packages from your 14.4oz box should be plenty (there are probably three packages with 9 in each, or 4.8oz). If you need to go the other way, that's 1/7 to 1/8 cup per cracker, or more simply, 0.5oz or 15g per cracker.I know this from making graham cracker crusts - and you can confirm it by looking at some recipes. You generally need 1.5 cups of crumbs for a pie crust, and it takes 10-12 crackers. I've seen recipes ranging from 9 to 12 crackers (and checked ten or so when writing this), but I don't think I've ever used fewer than 10. One cup is 2/3 of that, 7 or 8 crackers. (Some people do say 20 or 24 squares, but they're clearly half-cracker squares, not the whole crackers.)For what it's worth, the Martha Stewart crust recipe says "6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)", and 2/3 of that is 4 1/3 oz, pretty close to 1/3 of your box, maybe a cracker short, so by weight this works out too.  <sep>  Q: How much is a cup of graham cracker crumbs in crackers and weight?###I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush? A: It should be about 7 crackers per cup, maybe 8, depending how finely you crush them 
Example Output: It would also be helpful to know what a cup of graham cracker crumbs weighs. My box of crackers is 14.4oz.### I could estimate what portion of the box to use if I know how much a cup of crumbs weighs.

Example Input: CONTEXT: I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.  <sep>  Q: Are electric knives used in foodservice? A: I would consider the professional equivalent of the electric carving knife to be the meat slice 
Example Output: Why are electric knives not used?

Example Input: CONTEXT: Traditionally, mozzarella is sold extremely fresh - as in made that day or the day before. If it's held for more than a day or so, it comes packaged in a brine. Most of the American stuff is just too soft to be held for packaging like other shredded cheese in the mega-mart.In the US, being extreme gluttons for convenience, we tend to make do with part-skim shredded mozzarella instead of the good stuff. Slight temperature variations can make the shreds stick together in a globby mass. It's harmless from a safety point of view, and the expiry date can be long after the occurrence of perfectly safe globbiness.Pro-Tip: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese. Upon heating, it will melt (almost) as if the the globbiness had never happened. I have taken advantage of a few good sales that way. Mozzarella will become... ehem... colorful before it becomes unsafe. While this answer is more for mozzerella than for other types of cheese; the last paragraph works for any mega-mart shredded cheese.  <sep>  Q: Why do Unopened shredded cheese gets soggy in the fridge? A: Put the globby pieces in the freezer for 20 minutes, and then shred it like a block of harder cheese 
Example Output:
How should I store these shredded cheeses?