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 Q]: CONTEXT: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour. A much more intense lemon flavour is provided by the zest while the juice has the more tart elements (and of course water).If you're just interested in avoiding waste, you can freeze the zest.  <sep>  Q: Are there any reasons not to include the zest when citrus juice is an ingredient? A: Can't comment on the nutritional side of things, but the main reason I can think of for not always including it is that it has a slightly different flavour 
[EX A]: I can't help but find it wasteful to just squeeze the fruit, you?

[EX Q]: CONTEXT: Breads get their structure from glutens--a type of protein formed by the combination of glutenin with gliaten. Kneading and resting the dough helps the formation of glutens--I assume by shifting glutenin and gliatin molecules around, this increases the odds of bindings occurring.Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control.It prevents the dough from getting too elastic, which controls texture. This elasticity change would also change the maximum air bubble size. Altering resting times and yeast quantity also change these, but trading off for a different flavor. Oil may play other roles, but these are what I recall reading about off the top of my head. Yes, it does contribute to flavor as well.  <sep>  Q: What is the purpose of oil or butter in Wheat and potato breads? A: Oils can bind to glutenin and gliatin and inhibit these reactions, so fats--oils and butter--definitely play a role in the texture control 
[EX A]: Do they effect anything else in the breads?

[EX Q]: CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: Can I par-bake this pot pie recipe? A: I can see, you don't defrost the pie before baking in the recipe so some  Q: I'd love to make my meat pot pie recipe, and have it take less time than an hour to bake, can you help? A: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie 
[EX A]:
How can I make sure that I don't cause any spoiling when defrosting a meat frozen pie?