Teacher: 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.
Teacher: Now, understand the problem? If you are still confused, see the following example:
original question: Who is the museum director of [Science Museum, London]?
answer: Ian Blatchford
answer type: Museum director.
auxiliary information: The Science Museum is a major museum on Exhibition Road in South Kensington, London. It was founded in 1857 and today is one of the city's major tourist attractions, attracting 3.3 million visitors annually. Like other publicly funded national museums in the United Kingdom, the Science Museum does not charge visitors for admission. Temporary exhibitions, however, may incur an admission fee. It is part of the Science Museum Group, having merged with the Museum of Science and Industry in Manchester in 2012.
Solution: The museum director of the [Science Museum, London] is?
Reason: The question is correctly paraphrased in this example.

Now, solve this instance: 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 300F 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 cookthe resulting meat is tender. Also, meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.
Student:
How does someone go about [Roasting] their food?