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: 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 bread? A: fats--oils and butter--definitely play a role in the texture control 

Output: Is there a purpose to adding oil and butter to potato or wheat dough?


Input: Consider Input: CONTEXT: Yes, nuts are very fatty, and they will eventually go rancidâ if this is the case, they will taste very poor. They can also dry out, or in more rare cases (especially if stored improperly) be infested with insects or molds.Generally, they should be good for six months to a year at their best flavor, depending on the variety (in the shell).Five years is a little long. I am not sure I would want to eat nuts that old.  <sep>  Q: Do nuts ever go bad? A: nuts are very fatty, and they will eventually go rancid 

Output: How long are they good for?


Input: Consider Input: CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions.  <sep>  Q: How do I choose to avoid brown stringy fibres in avocado? A: The way to avoid this is to plan ahead  Q: What do you suggest is a good timeline to avoid them? A: Buy your avocados when they are green and very hard. Try to select ones that have not been abused  Q: Alright. And how long should I wait before I can use them? A: When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them 


Output: Typically how many days would it take?