Ans.. information literacy is the set of skills needed to find, retrieve,analyze, and use information. Information literacy skill is a learning process.
2.What is SQRW?
S=Survey
surveying brings to mind what you already know about the topic of a chapter and prepares you for learningmore.
Q=question
you need to have queations in your mind as you read.Question give you a purpose for reading and help you atay focused on the reading assignment.
R=read
read hte information that follows each heading to find the answer to each question you formed.
W=Write
Writing each question and its answer in your notebook. reread eavh of your written answer to be sure each answer is legible and contains all the important information needed to answer the queation.
3.Use big6 skills(step1-6) of the topic you know best.
Step1 Define problem, information requirement
- my topic is INTERNATIONAL FOOD.
Step2 Information seeking strategies
Internation food
-Thai food
-Italian food
-Japanese food
-Maxican food
-Vietnamse food
-Chinese food
Step3 Location and access
http://vietnameserecipes.org/ http://www.horapa.com/main.php?Category=English http://allrecipes.com/Recipes/World-Cuisine/Asia/China/Main.aspx http://th.wikipedia.org/
http://allrecipes.com
Step4 Use of information
-read the information from website that i gain it.
Step5 Synthesis: Putting it all together
Thai food
THAI TOMYUM GUNG
Ingredient
Shrimps or boneless chicken meat 2 lb
Lime Leaves (kaffir) 6
Lemon juice & fish sauce 2
Red/green chili peppers 3
Straw mushrooms 1 cupThai chily paste 1 1/2 tb
Cilantro/parsley
with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery
Instructions:
1. Boil some water (half of the pot) in a 1.5 qt sauce pan.
2. Put in lemon grass, and the chili paste.
3. Put in the shrimps and the mushrooms.
4. Let it boil for 10 minutes.
5. Put in the "lime" leaves and sliced chili peppers (1 min).
6. It\'s done!!
Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.
Italian food
Mint Pesto Pasta INGREDIENTS (Nutrition)
1 (16 ounce) package uncooked linguini pasta
6 tomatoes, seeded and chopped
20 fresh basil leaves
10 fresh mint leaves
2 cloves garlic, chopped 1/2 cup pine nuts
3 tablespoons Parmesan cheese
2 tablespoons ricotta cheese
1 1/2 tablespoons olive oil
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.
2. In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.
Miso Soup
This vegetarian soup is great for warming you up on cold winter days; although it\'s light, it\'s satisfying and nourishing. Makes four large or six smaller servingsSteps:
1. Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet. 2. Allow to drain for 30 minutes. (Image 1)
3. Bring a small pan with 2 c. water to a simmer and add the shiitakes to it. (Image 2)
4. Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.
5. Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.
6. Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.
7. Slice the shiitakes into thin strips and add to the pot. (Image 3)
8. Add the bok choy and pepper to the pot and cook for about 4 minutes. 9. Cut the tofu into small cubes. (Image 4)
10. Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low. 11. Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.
Maxican food
Ingredients
1/2 cup green pepper1/2 cup chopped onion
2 1/2 cups salsa or crushed tomatoes
1 cup whole kernel corn (boiled)
2 tsp each chilli powder and ground cumin
3 jalapenos
1 cup cilantro (coriander leaves)
10 corn tortillas (6 inch) divided
2 cups cottage cheese or paneer grated
1 cup shredded sharp cheddar cheese1/2 cup sliced ripe pitted olives (optional)
3 cups of Nutrela chunks soaked in warm water for 20 minutes2 tbsp vegetable oil
Method:
1. Squeeze soya chunks and crush them with jalapenos and cilantro.
2. Brown this mixture in oil in a large skillet on medium heat for 5-6 minutes, add salsa or crushed tomatoes, corn and seasonings.
Layer 1/3 of the soya mixture, 1/2 of the tortillas and 1/2 of the cottage cheese in 13 x 9 -inch baking dish.
3. Repeat layers, ending with soya mixture. Sprinkle with cheddar cheese and olives.
4. Bake at 375 degrees F for 30 minutes
Vietnamese food
Vermicelli Grilled Chicken
ingredients
600 g Chicken fillet, thinly sliced
1 kg Dried rice vermicelli
100 g Peanuts (groundnuts), roasted and crushed
Mixed fish sauce
2 stalks Lemon grass, bulbous portions only, finely chopped
1 teaspoon Garlic, finely chopped
1/4 teaspoon Ground white pepper
1 teaspoon Sugar
1 tablespoon Fish sauce
1 Chicken seasoning powder
1 Red chili, finely chopped
Garnishing1 tablespoon Pickled carrot and radish
2-3 sprigs Thai basil leaves
100 g Bean sprouts
75 g Lettuce, julienned
1 Cucumber, julienned
Combine marinade ingredients and marinate pork for 5 minutes. Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes. Rinse under cold water, drain and set aside. Grill chicken in medium charcoal flame until golden brown. To serve, divide garnish equally into 6 serving bowls. Top with rice vermicelli and grilled chicken. Sprinkle with peanuts and mixed fish sauce. Toss well before eating
Chines food
Chinese Steamed Buns
INGREDIENTS (Nutrition) 1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour 1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder
DIRECTIONS
Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Step6 Evaluation
The good website is http://allrecipes.com/ this website has a good information.
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