Week 2

#1. What is information literacy skills?

- Know when there is a need for information. (Comprehension).
-Find and identify the information needed. (Comprehension and Analysis)
-Analyze the information, (Analysis and Evaluation)
-Organize the information, (Application)
-Use the information effectively to address the problem or task. (Synthesis)
-Communicate the information and evaluate the results. (Application and Evaluation)

#2. What is SQRW?

It’s a study method where you get the best out of textbook study. It’s a 4-step strategy an each letter denotes one step so let’s go through it and see how it could make your study life a little bit easier

S stands for Survey: That is what you need to do with each chapter in your textbook. Survey the title, the pictures, the graphs, maps or tables if any, the introduction, summary and conclusion.This will give you an overall grasp of what the chapter is about

Q stands for Question: Ask questions in your mind and you’ll find you stay focused when reading and it also makes for better remembering. Don’t question the summary, introduction or conclusion – do it with everything else. Ask why, who, where, when, what and how.

R stands for Read: So read to understand, read to answer the questions in your mind and read to remember.As you answer each question, make sure you stay focused on the subject.

W stands for Write: Tthat’s what you’ve got to do in your book. Write each question and answer down and read through it carefully. Voilà you’re ready to participate in your class discussions.

#3. Use big 6 skills (step 1-6) of the toipc you know best

1.The Anatomy of a Chef's Knife

The chef's knife is probably a cook's most important tool. And given the amount of time it spends in your hand, it's definitely worth making sure you have a good one. Here's a quick tutorial on the various parts of a chef's knife, what they do and why they're important.


2. Cuts of Meat Diagrams

Is about the different primal cuts of beef, pork or lamb? These diagrams show the basic cuts of meat, as well as recipes and cooking methods for each one.

Beef Primal Cuts

Beef is divided into large sections called primal cuts. These primals are then broken down further (or fabricated) into individual steaks and other retail cuts. The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher. Here's an overview of the basic

Pork Primal Cuts

If anything, pork is even more bewildering than beef. Pork primal cuts have all kinds of peculiar names, like the Boston butt, which is nowhere near the butt, and the picnic shoulder, which you would never bring to a picnic.

Lamb Primal Cuts

Unlike beef, which is divided into sides before being broken down into its basic primal cuts, and pork, which is butchered into its primal cuts straightaway, lamb is first divided into front and rear sections called the foresaddle and hindsaddle.

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3.Vegetabels
Besides the meat, poultry or fish, every dish also needs a vegetable item and something from the starch category, which includes potatoes, rice and pasta. But veggies and starches are more than just side dishes. Some, like pastas and risottos, can stand on their own as appetizers or even main courses.

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