TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated <sep> Q: How far in advance of serving can you fry fried eggs? A: the yolks and whites will change physical properties when heated / cooled / reheated

SOLUTION: So when is the best time to eat the eggs after cooking ?

PROBLEM: CONTEXT: Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which. Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out.Flat leaf parsley is significantly more subtle and has a much milder flavor and scent. It is not flavorless, and in a recipe that calls for a lot of it, you'd really be missing something by leaving it out.When you've got a recipe that calls for both parsley and cilantro, you're definitely going to be more able to taste/smell the cilantro more than parsley, but they'll both contribute different notes. If you have to leave one out, leave out the parsley, but don't try to make up the volume with more cilantro, as you may wind up overpowering your dish. Just leave the parsley out and proceed as normal.Do not use curly leave parsley in anything--it is tough and virtually flavorless. It is ONLY a garnish and not worth wasting your time on. <sep> Q: Difference between parsley and coriander(cilantro)? A: Cilantro is very strong smelling, and you'd definitely change the flavor of the dish if you left it out Q: Are there any other differences? A: Flat leaf parsley is significantly more subtle and has a much milder flavor and scent

SOLUTION: Do they look different as well?

PROBLEM: CONTEXT: The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final dough's hydration based on the hydration of your starter).For instance, if your original recipe included 30% starter (in baker's math), the faster version might have 40% starter and .5% yeast. If you use a liquid starter, you may then cut the water by 5% or so, and if you use a solid starter no further adjustment may be needed. <sep> Q: Is there any way to speed up dough maturation? A: add a small amount of yeast in addition to the sourdough starter

SOLUTION:
how much time will be saved by using this method?