Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
One example: CONTEXT: What I've done in the past is mist some water on both sides of the bread slices, then put them in the microwave for 10-15 seconds (alternatively, an oven set at 300F/150C for 5-10 minutes will do it too).Experiment with the amount of water (but keep it low) and cooking times. You should get much softer (and warm) bread slices out of it.  <sep>  Q: How do I make whole multi grain bread softer? A: mist some water on both sides of the bread slices  <sep> FOLLOWUP_Q: Does that make it soggy?
Solution is here: Experiment with the amount of water (but keep it low)
Explanation: Here the follow-up question asks about a way to make the bread softer. The answer (Experiment with the amount of water) is mentioned in the passage.

Now, solve this: CONTEXT: This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish.  <sep>  Q: How can I emulsify cod liver oil, or otherwise mask its taste? A: It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard  <sep> FOLLOWUP_Q: Is there a way for me to make a similar product at home from raw cod liver oil?
Solution:
Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender