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:'.

Q: CONTEXT: My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.If you're keeping the bread in a plastic bag, try paper bags.To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread. <sep> Q: Is there anything I can add to homemade bread to preserve it? A: a mixture of 50% whole wheat flour will make it last longer Q: will this change the consistency of the bread? A: that will only help if the problem is the bread getting hard too soon

A: will a combination of 50% wheat and 50% white flour change the flavor of the bread?
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Q: CONTEXT: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature. For something like a beef or pork roast, the coolest point will be generally in the very center of the roast. For chicken or turkey, it will often be where the leg joins the body. You may need to probe more than one more place to find the coolest reading.Now, because the meat surrounding that coolest point is at a higher temperature, the meat will continue to cook after it is removed from the oven. How much of an increase will depend on how big the roast is. In other words, a large roast will have a greater thermal mass more meat towards the outside will be at a higher temperature, and the heat will transfer into the coolest point, raising its ultimate temperature.So, the practical answer to your question is that you need to anticipate when the target temperature will be attained. To err on the side of food safety, keep the meat in the oven until it reaches or is very close to the target temperature. With a little experience, you'll be able to gauge how much of a temperature increase occurs with various roasts, and remove it from the oven earlier.The bottom line however, is that the roast needs to ultimately reach the target temperature. <sep> Q: In what stage should the temperature of meat be taken? A: Foor food safety, the recommendation means that the coolest part of the meat should reach the target temperature

A: What is the target temperature?
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Q: CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good. <sep> Q: Can I Appropriate oil to infuse with hot chillies? A: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work Q: Is there any difference in flavour absorption between the two? A: Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term

A:
Is there any difference between the fat properties?
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