Given the task definition, example input & output, solve the new input case.
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:`.
Example: CONTEXT: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.The way to reduce gluten development is to incorporate more fat into the batter. Lipids are hydrophobic and will prevent further hydration of the glutenin.Using a lower-protein flour will also help. If you're not already using cake flour, the reason it's called cake flour is because of the lower protein content.That being said, have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps. The entire mixture is wet, so unless you leave huge lumps of dry flour in the batter, you won't end up with a lumpy cake. There's a difference between don't overmix and don't mix - you're supposed to mix enough to incorporate, just don't try homogenize it. <sep> Q: How can I avoid lumps in the cake? A: have you actually tried leaving the batter coarse? Just because the batter is lumpy does not mean that the cake will have big lumps Q: No, I haven't. I'll try that next. Is it safe to add more milk into the batter? A: Milk won't help you - it's mostly water, and gluten develops from flour (more accurately, specific proteins in flour) and water.
Output: What can I add to make it more softer and avoid hardening?
This conversation is about the process of preparing cakes and how lumps can be avoided in it. The question asked is relevant as it is on the same topic and it asks how to avoid hardening of cake. This is also a followup question of the last conversational question and answer about adding more milk into the cake batter.

New input case for you: CONTEXT: It's safe to chop your garlic the night before. It will change color slightly due to oxidation, probably not enough to affect the look of the dish. It will lose flavor overnight though, so I wouldn't chop it until I'm ready to use it. Generally the big pain with garlic is not the chopping but the peeling, you could peel it the night before and then chop it just before using without impacting the color or flavor. That's the way I'd go.  <sep>  Q: Preparing minced garlic the night before using them###Do you think the garlic will be ok? A: It's safe to chop your garlic the night before  Q: Do you think I should store them in the refrigerator? A: It will lose flavor overnight though, so I wouldn't chop it until I'm ready to use it  Q: That's a good point. What is the fastest way to prepare the garlic? A: Generally the big pain with garlic is not the chopping but the peeling 
Output:
If I peel the garlic and wait to chop them will that effect the taste or appearance?