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: The smell is of rancid fats in the flour. It is a very distinct smell, but hard to describe. I would agree that "sour" is part of it. The best way to learn is by comparison. Smell some fresh, clean flour and remember what it is like. Any kind of unpleasant odor than that is rancidity. You may have smelled it also if you opened a box of cereal that has been around too long, or even poppy or sesame seeds - anything with fats that sits around at room temp will eventually go rancid.  <sep>  Q: What does flour smell like when it goes bad? A: It is a very distinct smell, but hard to describe. I would agree that "sour" is part of it. The best way to learn is by comparison  Q: Does that mean it's spoiled? A: anything with fats that sits around at room temp will eventually go rancid 
Example Output: What are the storage guidelines for flour

Example Input: CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock.  <sep>  Q: How can I make a Japanese Restaurant style soup ? A: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors 
Example Output: How can I make it as clean and clear as in a Restaurant ?

Example Input: CONTEXT: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake. I suppose theoretically you could add sour things, since that does tend to balance out sweetness, but it's tricky since acid will interact with the leavening. A sour icing, or a sour sauce to serve it with, might be a better bet in that vein.So unfortunately, you'd be best off shopping around for cake mixes that are more the level of sweetness you want. You might be able to use the nutrition facts to help get a sense of how sweet they are before you buy them.  <sep>  Q: Can you tell me how to make a cake mix less sweet? A: There's not really anything easy you can do. Even adding lemon zest or essence isn't really going to help; it'll just give you a lemony but still sweet cake 
Example Output:
Do you think adding more flour would help?