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: You can let it ripe at room temperature.If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively. If you want to speed up the process, put it in a bag with a banana.When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel. The green colour will not totally disappear. <sep> Q: How do I ripen a Mango? A: You can let it ripe at room temperature Q: How can I tell when it's ready? A: When the mango is ready to eat, it will be slightly soft if you press it and you can smell the mango flesh through the peel Q: Should it be refrigerated after it's ripe? A: If you want to slow down the ripening process, put it in the fridge, although this will affect the mango negatively

SOLUTION: What will be the negative effects of the refrigerator on the mango?

PROBLEM: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8 circumferential strip for another 16, and presumably the 12" dough is for a flat pizza. At 32 .vs. 36 I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned. <sep> Q: How much pizza crust mix should I use in a cast iron pan? A: I'd do the whole box, unless your deep dish isn't really all that deep

SOLUTION: Is there any benefit to using a pizza pan instead of a cast iron skillet for baking pizza?

PROBLEM: CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers. <sep> Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively Q: How should I clean my grill? A: I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers

SOLUTION:
Then do I scrape the grill?