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:`.

Input: Consider Input: CONTEXT: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller. 340Â°F-360Â°F seems to be the temperature used by many recipes for fritters.  <sep>  Q: Why are my apple fritters too doughy in the center? A: You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller  Q: Will they still have a crispy outside? A: The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large 

Output: Ok, and making them smaller won't make them dense?


Input: Consider Input: CONTEXT: For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective. The high temperatures of simmering would keep the bacterial level pretty much nil, but the constant heat will ruin your soup on it's own. Anything in the soup will become mush, flavors will become over-concentrated, and some flavors can drastically change from prolonged exposure to such heat.Prompt chilling and cold storage after cooking will greatly slow down the rate at which bacteria can repopulate the soup, and will also keep everything else in the soup about the way it was when the soup was at it's prime. To really keep textures nice, I'd recommend pulling off the soup that will be stored while vegetables & meat are still a little firmer than you'd like so that they'll finish when you reheat.  <sep>  Q: Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage? A: For bacterial spoilage, keeping the soup hot would be more effective. As for "preserving" the soup, refrigeration will be drastically more effective 

Output: Will it last for 3 to 4 days in the refrigerator?


Input: Consider Input: CONTEXT: I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to "fix" this, once it happens.That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen.  <sep>  Q: How do i recover vegetables that get "refrigerator crisper chill"? A: I don't think there is really a way to "fix" this, once it happens  Q: Can I use them for things like stew? A: I would think that vegetables that stand up to cooking would survive freezing the best 


Output: Is there a way I can prevent freezer chill from happening in the first place?