Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Example Input: CONTEXT: Watt specifies the power of the device.Power is defined as energy per unit time. So watt is how quickly your device consumes energy.If it is an efficient device it will convert more of consumed electricity into heat. So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one.And the third part of your question has already been answered above. Yes, higher watt device will consume more electric power. <sep> Q: what does watt specify in induction stove A: Watt specifies the power of the device Q: Does a higher watt induction stove implies that the cooking will be faster? A: So given two equally efficient devices the higher watt one will produce more heat faster and can therefore cook faster than the less watt one <sep> FOLLOWUP_Q: Is electricity consumption of higher watt induction stove higher?
Example Output: And the third part of your question has already been answered above

Example Input: CONTEXT: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once. It results in a smaller crumb and prevents huge gaping airholes in your bread. The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure. <sep> Q: Why let dough rise twice? A: Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once <sep> FOLLOWUP_Q: When making bread, why do recipes say to let the dough rise twice instead of once?###How does a firmer gluten texture help?
Example Output: The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure

Example Input: CONTEXT: I would think this is happening because your cream is just about to turn sour. As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling. Try newer cream or a very low-acid coffee with old cream and you should be OK. <sep> Q: Why is cream curdled in my coffee? A: I would think this is happening because your cream is just about to turn sour Q: Could it have something to do with either the coffee being too hot? A: As cream ages, lactic acid builds up in it. The acidity in your coffee is enough at that point to push the cream over the edge to curdling <sep> FOLLOWUP_Q: What can I do to stop this from happening?
Example Output:
Try newer cream or a very low-acid coffee with old cream and you should be OK