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:'.

Input: Consider Input: CONTEXT: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay.Alternatively, you could cook the roast fully, remove it from the oven, tent it with foil and then cook the Brie. The meat can rest while the Brie is cooking and being eaten. Prior to slicing the roast, heat up the pan drippings to a sizzling temp and baste to ensure a crispy crust. But if the appetizer course happens to last for 20-30 minutes, then the roast will have been resting for 40-50 minutes and could lose too much internal heat. <sep> Q: How to adjust an oven to accommodate two items with different cook times and temperatures? A: I would Q: A roast and brie as an appetizer A: I would cook the Brie at that same temperature for 30-35 minutes and it should be okay

Output: Should the brie be served watm or cold?###warm ooops

Input: Consider Input: CONTEXT: Basically, you can refreeze the raspberries.When a fruit or veg. is frozen, the water inside the plant cell expands, and bursts the cell wall, which is why there is so much 'juice' when you thaw. If you refreeze, you can be sure that the raspberries will freeze into a giant block. If you are using them to make a sauce or a jam, this is not significant. That being said, if you are using frozen raspberries in the first place, you are obviously not looking for a perfectly intact raspberry, you are using them for some other purpose. Therefor, refreezing is no big deal. I recently answered another question about freezing and refreezing, and how it is basically a myth that it renders the refrozen product inedible. Any time you freeze you know that you are not going to get 'exactly' the same product when you thaw it, and the same goes with refreezing, there is always a 'slight' degredation of the product with each successive freeze (do you like my liberal usage of quotes?) You won't poison yourself or anything like that, you should have no worries.That being said, what are you doing with the berries? Certainly a refrozen raspberry should be no worse that a raspberry frozen once. <sep> Q: Can I re-freeze fruit? A: f you refreeze, you can be sure that the raspberries will freeze into a giant block Q: I had let them thaw but have put them in the fridge since I realised my mistake. Am I able to refreeze the berries or should I find some immediate use for them? A: refreezing is no big deal

Output: What are the risks / consequences if I do refreeze?

Input: Consider Input: CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock. <sep> Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks
Output: My favorite includes cucumber, carrot, a few shrimp, green onion, a and lil of tempura bits, do you have experience with this?