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.

Example Input: original question: Which awards are announced at [2014 Pichichi Trophy Announcement]?
answer: pichichi trophy
answer type: Award.
auxiliary information: The announcement of winner for the Pichichi Trophy took place on May 18, 2014.
Example Output: The [2014 Pichichi Trophy Announcement] announced what type of awards?

Example Input: original question: Which musical recording has the release of [The Best Of]?
answer: color my love, baila bolero, happy station...
answer type: Musical Recording.
Example Output: [The Best Of] was released by what musical recording group?

Example Input: original question: what culinary tool is used in [Cajun Roux]?
answer: wooden spoon, cast iron skillet
answer type: Culinary tool.
auxiliary information: Pronounced "roo", Roux is traditionally an equal blend of Flour and Oil.  Used as the base for many Cajun and Creole recipes. Heat the oil in a large cast iron skillet on medium. Beginners should start on medium low until you're successful with not burning it and creating small pieces of black bits of flour, yuck! Once the oil is hot, add flour and begin stirring slowly and constantly since Roux has a tendancy to burn quickly. (some smoke is normal since you are technically slowly burning and darkening the flour with hot oil) Never stop stirring. If the Cajun Roux sits in one spot for too long, it will burn. If your roux burns, toss it out and start over. A light roux should be the color of a Manila Folder with a slight brownish tint beyond the white color of flour. A dark roux (Traditional) should be the color of saddle leather brown, which can take up to 20 mins.
Example Output:
[Cajun Roux] uses what culinary tool?