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: It was timing. If you want to make chocolate meringues, add the cocoa powder to the liquid egg whites, and then whisk it all together at once. Beaten egg whites are bubbles. Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse.Ever sprinkled sugar or cinnamon powder on a cappuccino? Notice how the milk foam immediately collapses? The same thing happened to your meringue. <sep> Q: What caused my meringue to fall after adding cocoa? A: Don't add things to an already-formed meringue, as they will just cause the bubble structure to collapse Q: When do I add it? A: add the cocoa powder to the liquid egg whites, and then whisk it all together at once
Example Output: What amount of cocoa powder?

Example Input: CONTEXT: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes. I have been brining them before I cook them ever since I saw that and think it makes them juicier.I brine them for a couple hours at most and then just cook them. Never tried the drying in the refrigerator. <sep> Q: I want to prepare pork chops by salting them, putting them in a brine, and drying them, but how should I go about this? A: Alton Brown recommends brining pork chops in a salt water solution in one of his Good Eats episodes Q: Do I still have to cook the meat after all that, or is it ready to eat? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier Q: Will the brine and/or salt cause issues of bone rot? A: I have been brining them before I cook them ever since I saw that and think it makes them juicier
Example Output: How much salt should I add to make the saltwater brine?

Example Input: CONTEXT: We have a convection oven and almost always use it. I can't remember the last time we didn't use convection. Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275. Not sure if that is a magic 25 degree number, but it seems to work. Almost all recipes cook time wise as they would with a non-convection oven. Our also has a single and multi-rack mode, and it circulates the air differently in that case. We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course). <sep> Q: When should I use convection when baking? A: in our case, we always use it (except for broiling of course
Example Output:
When is it better to broil?