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: Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say "refrigerate after opening" but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth.  <sep>  Q: Does ketchup belong in the fridge, or the cupboard? A: has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth  Q: What type of mold can grow on ketchup? A: For something to spoil, it needs to be colonized by bacteria or fungus spores 

Ex Output:
What can happen if I eat ketchup that is spoiled?


Ex Input:
CONTEXT: There is a significant difference in how the two operate.Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.  <sep>  Q: Is there a significant difference between Turkish coffee and Moka pot coffee? A: Given the radically different extraction methods, the end result of the two are likely to be radically different  Q: Since the Turkish coffee and the Moka pot both work by boiling/steaming the coffee, so assuming they are from the same bean, is there a significant difference between the two? A: Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot 

Ex Output:
How else would you described the difference between the two?


Ex Input:
CONTEXT: Steaming generally doesn't make meat juicier -- it is just as easy to dry out a piece of meat with wet heat as it is with dry heat, if not easier.There are two things that you can do to make your turkey juicier. The first is a brine, which Elendil suggests above. The second is to make sure you aren't overcooking. I'd suggest using a probe thermometer and pulling the tenderloin when it is at around 160F and letting it coast to your target temperature of 165F.  <sep>  Q: should I use steam to make a dry turkey juicier? A: Steaming generally doesn't make meat juicie 

Ex Output:

what does steaming do?