Compose a new way to ask the same question. The new question must be asking the exact same thing as the original question does. Without any other information, you should be able to tell that the original question and the new question are the same. Preserve bracketed phrases in your new question. You can change the rest of the question provided the above requirements are satisfied. The new question must have a natural, fluent formulation, as if it were composed by a native English speaker. You will be given three pieces of information to help you create better questions. Those are: "Answer": the answer to the question, e.g., "Honolulu". "Answer Type": the type of the answer, e.g., "Location". "Auxiliary Information" is a detailed description of some concepts mentioned in the question, if any.

Q: original question: Which fictional plant is featured in the fictional universe where calendar system is [Third Age]? 
answer: mallos
answer type: Fictional Plant.

A: What fictional plant is shown in the universe of where calendar system is [Third Age]?
****
Q: original question: What is the site listing category of [New Zealand Historic Place]?
answer: category ii historic place, category i historic place
answer type: Site Listing Category.
auxiliary information: Rarangi Taonga: the Register of Historic Places, Historic Areas, Wahi Tapu and Wahi Tapu Areas is the national schedule of New Zealand's treasured heritage places. It is established under the Historic Places Act 1993, and compiled by the New Zealand Historic Places Trust Pouhere Taonga. Registration means that a place or area is included on the Register.

A: [New Zealand Historic Place] is within which site listing category?
****
Q: original question: What culinary tool is used for [Roasting]?
answer: cast iron skillet
answer type: Culinary tool.
auxiliary information: Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300¬∞F from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. In addition, large uncooked cuts of meat are referred to as roasts. A roast joint of meat can take one, two, even three hours to cook‚Äîthe resulting meat is tender. Also, meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

A:
How does someone go about [Roasting] their food?
****