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: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese. The have a light flavor and work well with Italian foods. We always have these on hand, but they are not always easy to find in some areas. I often substitute simply because, while I might have the intended cheese on hand, there may be some that I need to use sooner than others depending on how long I've had them or how long they've been open. With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone.And to let you know, the reason I tried the other cheeses: I asked in a Mexican restaurant what kind of cheese they used and was told that it was "like American Mozzarella". So, I decided to experiment.All said and done, all of these cheeses have a mild flavor and work in many dishes, regardless of the ethnicity. What you do want to stay away from are cheeses that don't melt well and are designed to keep their shape and texture under heat. One example would be quest fresco. <sep> Q: Mexican cheeses on otherwise Italian pizza A: The short answer is yes, you can. We keep a wide variety of cheeses on hand. Quesadilla or Chihuahua Mexican cheeses are a great substitute for Mozzarella or Provolone cheese Q: Does a Mexican cheese change the flavour very much? A: With mild cheeses, you don't have to worry about the flavor profile so much - it's more the melting. And the cheeses I mentioned melt well - just like Mozzarella or Provolone
Example Output: can you recommend a mix of cheeses?

Example Input: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat. <sep> Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen Q: So I should suck the air out of the packaging? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can
Example Output: Should I use something other then polyproplene?

Example Input: CONTEXT: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way, they continue to cook a bit and the steam from them keeps the skins loose. Also, peel them while they are still warm, if they cool too much the skins may adhere again. <sep> Q: Whats the best way to roast beets to get the skins off? A: The trick that works for me consistently is to put the beets in a sealed container while still hot and let them cool down that way Q: The skins on mine always come out clingy, does this help with that? A: peel them while they are still warm, if they cool too much the skins may adhere again Q: Another other advice for getting the skins to come off easily? A: put the beets in a sealed container while still hot and let them cool down that way Q: So I should not let them cool down at all before peeling? A: peel them while they are still warm
Example Output:
How long should i let them cool before peeling?