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'd say freeze nearly all of them uncooked and bake when ready. That way they go through only one cooking and maintain the fresh lasagna taste/feel.The sauce and and the cheese will freeze ok. Mozzarella is a pretty sensitive cheese and once it's been baked, it's not going to hold as well when thawed and re-warmed. In my experience it gets gummy and the fat runs off. You have much better chance of enjoying a good meal with the cheese frozen raw.Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles.The ground beef and sausage will also fare better that way.The reason I suggested freezing MOST and not all, is that there are times when you're behind the 8-ball, hungry, and don't have the time to bake the sucker, and even ponder settling for dog-food. At that point having a silver bullet in the freezer is a bonus ;) and you'll be ok with inferior lasagna. <sep> Q: Should homemade lasagna be frozen cooked or uncooked? A: I'd say freeze nearly all of them uncooked and bake when ready Q: Can you freeze the no boil noodles if you haven't baked them? A: Unfortunately, your noodles will likely take the hardest hit, but will likely fare better than going through two heat cycles

Output: Will it affect the ricotta or fresh mozzarella to be frozen without baking?

Input: Consider Input: CONTEXT: What gives spices their flavors are the oils that they contain, along with any water soluble flavors that they might have. In a pressure cooker, your food will cook hot. What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them. Conventional wisdom says that pressure cooking concentrates the flavors, although that would seem to fly in the face of physics as you aren't reducing while pressure cooking, you are just heating steam at a higher atmosphere to transfer more heat to the food faster.As for texture, use the one that you like. <sep> Q: What the difference between cooking vegetable curries in a pressure cooker and a wok? A: Conventional wisdom says that pressure cooking concentrates the flavors Q: Does that mean I will get a more flavorful vegetable currie in a pressure cooker? A: What that means to your spices will vary as certain spices could grow more bitter or sweeter depending on the compounds inside them

Output: How does a currie made in a Kadhai compare to ones made in a pressure cooker?

Input: Consider Input: CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge. <sep> Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example
Output: What is the appropriate room temperature?