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:'.

Ex Input:
CONTEXT: you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties. <sep> Q: How much juice can you get from an orange? A: t depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice <sep> FOLLOWUP_Q: How many oranges it takes to make an 8oz glass of juice?

Ex Output:
I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties

Ex Input:
CONTEXT: Judging from those Wikipedia articles:Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids.Ghee is slightly-browned (it should have a golden color) butter that is rendered. So you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter. <sep> Q: Is "ghee" clarified butter or beurre noisette? A: Clarified butter is rendered butter, which means that the solids are removed.Beurre noisette is browned butter, which contains the solids <sep> FOLLOWUP_Q: Does Ghee contain solids?

Ex Output:
you melt the butter till it's golden. Then you remove the solids by pouring the top layer into a container. So you have a combination (if you like) of clarified and browned butter

Ex Input:
CONTEXT: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets. Also since, during tradition roasting the back meat is down in the pan, it tends to be less cooked than is pleasant for dark meat.It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat. After carving off the major cuts I will use my hands to pull off any useful scraps- including some of the larger pieces of back meat. I save these pieces for my standard poultry scraps applications: pie, soup, and enchiladas.Whatever is left gives up it's goodness into the broth when the carcass is boiled and is then fed, with the spent carcass, back to the chickens. <sep> Q: Why do instructions for carving a chicken disregard the back? A: Back meat on poultry tends to be rubbery, inaccessible, and there is relatively little of it. The meat is almost like other dark meat but is found only in thin sheets <sep> FOLLOWUP_Q: Keep it for myself?

Ex Output:
It isn't practical to try and carve it because it is a ton of effort for just a little bit of not-very-good meat