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: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump". What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump. This could be combined with differences in heat transfer throughout the batter vs. on the batter-lump transition in preventing rising (I am certain they exist, but I don't know whether they have an effect at all). The result is a hole where the batter didn't rise, surrounded by nicely risen batter. As to where the lump comes from: you say "chocolate and pear cake". If you have pear pieces in the batter, right under the surface, they can do this. I have certainly seen it happen when the recipe includes fruit pieces in the batter. If there are no pear pieces, my second guess is badly dissolved flour. The directions for this type of cake normally include folding the whites very gently, and generally erring on the side of too little whisking. This could contribute to uneven batter texture, resulting in lumps. In the second case, the cake may have some less-than-pleasant pieces, but will still be mostly good. If it is fruit, the holes are purely a cosmetic problem. So not much harm done either way, unless you are shooting for a prize at a baking competition. <sep> Q: I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two layers, sandwiching a layer of pear pieces pre-cooked in rum.### My question is: what are the holes due to? A: I have seen this happening more than once. While I don't know the whole theory behind it, each time it happened, there was something just below the hole, let's call it "the lump Q: Uneven division of batter? A: What I think happens is that the lump is too heavy. When the batter below it tries to rise, it doesn't have the strength to push up the lump Q: How can this be prevented A: folding the whites very gently, and generally erring on the side of too little whisking
Example Output: how do you fold the whites?

Example Input: CONTEXT: As already mentioned in comments above, this is quite a complex mixture with equally complex set of properties to balance. However, if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone).For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars, Freezing Point Depression (C) = 1.86 * MM is mass/molecular-mass of whichever sugar you use in 1000ml of water. For your example of 10g of sucrose in 100ml water, M is 0.29 and your freezing point is minus 0.5C.For disaccharides like sucrose and lactose, they have identical molecular mass of 342. For simple sugars like glucose and fructose (dextrose is just d-glucose), it is 180. For inverted syrup, you have a mixture. For polyalcohols, you can look up their masses easily.I would still advise against using this sort of tool alone for icecream making.Separately, sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose, 1 unit of sucrose in the same amount of water is less sweet than if it was broken into their constituent mono-saccharide glucose and fructose; instead of 1 unit of sucrose, you have 1 unit of glucose and 1 unit of fructose, double the concentration. <sep> Q: what impact does a sugar have on ice cream? A: if you are just looking at it as a simple binary system with water as the solvent and various sugars as solutes, one at a time, then there is a very simple answer (not necessarily useful alone Q: does the type of sugar influence on the freezing point of the mixture? A: For dilute solutions, freezing point depression is primarily driven by the solvent and not so much the solute, and the relationship is linear. For sugars Q: I am really interested in theoretical fundamentals of ice cream making what is a tip you can give me? A: sweetness is less about just dry mass but molar concentration, which is why inverted syrup is sweeter than sucrose
Example Output: what influences the texture the most?

Example Input: CONTEXT: Orange and lemon cakes are classics, so there shouldn't be any problem making those layers. I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set.Blueberry, blackberry and raspberry can all be added whole or slightly chopped into a cake (think blueberry muffins), although they do make it moister so you'd want to be careful it doesn't end up too wet. This might work for kiwi and strawberry but I've never tried it with anything like those.You might need a bit of food colouring if you want to emphasise the visual aspects of rainbow layers. <sep> Q: Would a fruit cocktail flavoured cake work? A: Orange and lemon cakes are classics Q: What other idea do you have on baking cakes? A: I'm not entirely sure how you'd go about making the others, but there should be a way to incorporate fruit puree into cake batter so that the cakes still rise and set
Example Output:
Do you have any idea on baking Cinderella princess cake?