Powerpoint Assessment Rubric

http://rubistar.4teachers.org/index.php?ts=1257758301

HOMEWORK FOR MID-TERM

REPORT

COOKING
(Subject: Access to Library and Information System)

ABSTRACT:

This report will briefly about cooking, Cooking is important to people of all modern eras.

TABLE OF CONTENTS:

1 Proteins
2 Liquids
3 Carbohydrates
4 Vitamins and minerals
5 Cooking methods
5.1 Microwave
5.2 Steam
5.3 Braise
5.4 Barbecue
5.5 Grilling
5.6 Stirfry
5.7 Roast or Bake
5.8 Broil or Stew
6 Food safety
7 Effects on nutritional content of food
8 Science of cooking
9 History of cooking

INTRODUCTION:

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.
The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.
Applying heat to food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium BC, with the introduction of pottery.

BODY:

Proteins
Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.

Liquids
Cooking often involves water which is frequently present as other liquids, both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients - this is a critical component of both stewing and sauce making.

Carbohydrates
Carbohydrates include simple sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.

Vitamins and minerals
Vitamins are materials required for normal metabolism but which the body cannot manufacture itself and which must therefore come from soil. Vitamins come from a number of sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver e ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins[1] in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. However, research led by Dr Sue Southon of the Institute of Food Research in Norwich has found that cooking vegetables facilitates the absorption of micronutrients. Cooked food may therefore provide more health benefits than raw food.

Cooking methods

Microwave
Main article: Microwave oven
Microwaving cooks food faster than most other methods. You don't need to add fat to meat, poultry, or fish, and use little or no water with vegetables. Microwaving is an excellent way to retain vitamins and color in vegetables. When food is boiled in water and the water is subsequently discarded the water soluble vitamins and minerals are lost.

Steam
Main article: Steaming
Steaming is a good way of cooking vegetables without using fat. Try this method for frozen and fresh vegetables, such as asparagus, broccoli, carrots, spinach, and summer squash. Use a vegetable steamer or colander to hold vegetables, place in pot with a little boiling water and cover. Cook until the vegetables are just tender to preserve color and vitamins.

Braise
Main article: Braising
Braising is used mainly for meats that need longer cooking times to become tender. Root vegetables are also good braised. Brown meat first in small amount of oil or in its own fat, then simmer in a covered pan with a little liquid, try using fruit juice, cider, wine, broth, or a combination of these for added flavor

Barbecue
Main article: Barbecue
Roasting foods on a rack or a spit over coals is a way to prepare meat, poultry, fish, and vegetables too. Barbecuing gives a distinctive smoked flavor to foods. Trim fat from meat to prevent flare-up of flames and to reduce calories.

Grilling
Main article: Grilling
Grilling (Broiling, in the US) is a quick way of cooking foods under direct heat without added fat. It's great for poultry, fish, and tender cuts of meat. Use a broiling pan or rack set in a shallow pan to allow fat to drain away. If basting, use lemon juice, fruit juice, or both for flavor. Vegetables like onions, zucchini, and tomatoes can also be broiled.

Stirfry
Main article: Stirfry
Quick and easy, stirfrying requires relatively little fat and preserves the crispness and color of vegetables. Heat wok or heavy skillet, add just enough oil to cover the base of the pan, add food, and stir constantly while cooking. If using meat, start with thin strips or diced portions of meat, poultry, or fish. When meat is almost done, add small pieces of evenly cut vegetables such as onions, broccoli, cauliflower, zucchini, sprouts, carrots, green peppers, and mushrooms. Serve with a low-salt "sweet & sour" or soy sauce.

Roast or Bake
Main articles: Roast and Baking
Roasting takes somewhat longer than other methods, but requires little work on your part. Poultry and tender cuts of meat may be roasted. Cook in oven, uncovered on a rack in a shallow roasting pan to drain fat and allow heat to circulate around meat. Potatoes, sweet potatoes, winter squashes, and onions can also be baked. Simply wash, prick skins and place vegetables on a baking sheet in oven.

Broil or Stew
Main articles: Broil and Stew
Foods are cooked in hot liquids in these low-fat, low-salt methods. The liquid left after cooking can become a tasty broth, base of a sauce or served together with dish. If keeping sauce separate for future use, chill liquid first and remove any fat that rises to the top. Starchy or root vegetables such as potatoes, corn-on-the-cob, lima beans, and turnips can also be broiled.

Food safety

The effect will depend on temperature, cooking time, and technique used. The temperature range from 41°F to 135°F (5°C to 57°C) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under optimal conditions, E. coli, for example, can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it should not be left standing or in a blast chiller for more than 90 minutes.
Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria.[3] This has been debated, and some research has shown wooden boards are far better.[4] Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.

Effects on nutritional content of food

Cooking prevents many foodborne illnesses that would otherwise occur if the raw food was eaten. Cooking also increases the digestibility of some foods such as grains. Many foods are inedible raw. For example kidney beans are toxic when raw, due to the chemical phytohaemagglutinin.[5]
Proponents of Raw foodism argue that cooking food increases the risk of some of detrimental effects on food or health. They point out that the cooking of vegetables and fruit containing vitamin c both elutes the vitamin into the cooking water and degrades the vitamin through oxidation.[citation needed] Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin.[citation needed] However, research has also suggested that a greater proportion of nutrients present in food is absorbed from cooked foods than from uncooked foods.[2]
Baking, grilling or broiling food, especially starchy foods, until a toasted crust is formed generates significant concentrations of acrylamide, a possible carcinogen.[citation needed]
Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Toronto suggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colon cancer.[citation needed] Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked.[6][7] This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist.[8] "The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, Ph.D., associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases."
Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done.[9] While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%.[10] Nitrosamines, present in processed and cooked foods, have also been noted as being carcinogenic, being linked to colon cancer.
Research has shown that grilling or barbecuing meat and fish increases levels of carcinogenic Polycyclic aromatic hydrocarbons (PAH). However, meat and fish only contribute a small proportion of dietary PAH intake - most intake comes from cereals, oils and fats.[11] German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.[12]
Heating sugars with proteins or fats can produce Advanced glycation end products ("glycotoxins").[13] These have been linked to ageing and health conditions such as diabetes.

Science of cooking

The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef).
Chemical processes central to cooking include the Maillard reaction - a form of non-enzymatic browning involving an amino acid, a reducing sugar, and heat.

History of cooking

There is, as yet, no clear evidence as to when cooking was invented. Richard Wrangham argues that cooking was invented as far back as 1.8 million to 2.3 million years ago. Other researchers believe that cooking was invented as late as 40,000 or 10,000 years ago. Evidence of fire is inconclusive as wildfires started by lightning-strikes are still common in East Africa and other wild areas, and it is difficult to determine as to when fire was used for cooking, as opposed to just being used for warmth or for keeping predators away. Most anthropologists contend that cooking fires began in earnest barely 250,000 years ago, when ancient hearths, earth ovens, burnt animal bones, and flint appear across Europe and the middle East. Back 2 million years ago, the only sign of fire is burnt earth with human remains, which most anthropologists consider coincidence rather than evidence of intentional fire.

Exercise 6

The relation between the Internet and the library

Introduction:

As we approach a new millennium, the Internet is revolutionizing our society, our economy and our technological systems. No one knows for certain how far, or in what direction, the Internet will evolve. But no one should underestimate its importance.
Over the past century and a half, important technological developments have created a global environment that is drawing the people of the world closer and closer together. During the industrial revolution, we learned to put motors to work to magnify human and animal muscle power. In the new Information Age, we are learning to magnify brainpower by putting the power of computation wherever we need it, and to provide information services on a global basis. Computer resources are infinitely flexible tools; networked together, they allow us to generate, exchange, share and manipulate information in an uncountable number of ways. The Internet, as an integrating force, has melded the technology of communications and computing to provide instant connectivity and global information services to all its users at very low cost.

Body:

Internet is a global system of interconnected computer networks that use the standardized Internet Protocol Suite (TCP/IP) to serve billions of users worldwide. It is a network of networks that consists of millions of private and public, academic, business, and government networks of local to global scope that are linked by copper wires, fiber-optic cables, wireless connections, and other technologies. The Internet carries a vast array of information resources and services, most notably the inter-linked hypertext documents of the World Wide Web (WWW) and the infrastructure to support electronic mail. In addition it supports popular services such as online chat, file transfer and file sharing, gaming, commerce, social networking, publishing, video on demand, and teleconferencing and telecommunications. Voice over Internet Protocol (VoIP) applications allow person-to-person communication via voice and video.The origins of the Internet reach back to the 1960s when the United States funded research projects of its military agencies to build robust, fault-tolerant and distributed computer networks. This research and a period of civilian funding of a new U.S. backbone by the National Science Foundation spawned worldwide participation in the development of new networking technologies and led to the commercialization of an international network in the mid 1990s, and resulted in the following popularization of countless applications in virtually every aspect of modern human life. As of 2009, an estimated quarter of Earth's population uses the services of the Intern.

A library is a collection of sources, resources, and services, and the structure in which it is housed; it is organized for use and maintained by a public body, an institution, or a private individual. In the more traditional sense, a library is a collection of books. It can mean the collection, the building or room that houses such a collection, or both. The term "library" has itself acquired a secondary meaning: "a collection of useful material for common use," and in this sense is used in fields such as computer science, mathematics, statistics, electronics and biology.Public and institutional collections and services may be intended for use by people who choose not to — or cannot afford to — purchase an extensive collection themselves, who need material no individual can reasonably be expected to have, or who require professional assistance with their research. In addition to providing materials, libraries also provide the services of librarians who are experts at finding and organizing information and at interpreting information needs.However, with the sets and collection of media and of media other than books for storing information, many libraries are now also repositories and access points for maps, prints, or other documents and various storage media such as microform (microfilm/microfiche), audio tapes, CDs, cassettes, videotapes, and DVDs. Libraries may also provide public facilities to access subscription databases and the Internet.Thus, modern libraries are increasingly being redefined as places to get unrestricted access to information in many formats and from many sources. They are understood as extending beyond the physical walls of a building, by including material accessible by electronic means, and by providing the assistance of librarians in navigating and analyzing tremendous amounts of knowledge with a variety of digital tools.

What are the relationship between Internet and Library?

As above, now a days, Internet has been related to everything, including Library. In fact, There is one thing that they share the same, is Information.There is a proverb about " two sides of a coin". It means, can be both positive and negative ways. In the positive way that the internet did a lot for the library, example are1. It is support the library database, means you can search the book that you need from the internet.2. It can be the source of knowledge for the Liberians and searchers to search for topics that are not in the library.In the other hand, on the negative ways.1. With the advanced of the internet can lead people to stay in touch with information rather than use the library, so people might go to the library less than before.

Conclusion:

To Conclude the conclusion, Library can be effected by the internet and the advancing of technology but the success of the Internet in society as a whole will depend less on technology than on the larger economic and social concerns that are at the heart of every major advance. The Internet is no exception, except that its potential and reach are perhaps as broad as any that have come before.

References:

http://www.cnri.reston.va.us/what_is_internet.html

http://en.wikipedia.org/wiki/Library

http://en.wikipedia.org/wiki/Internet

Exercise 5

1. Write the database of the hotel
(similar to the library database).

2. Go to the library website search for the bibliographic of database books in the library catalog(OPAC = online publice access catatog).

• Understanding and using dBase III (including dBase II) *
  by Steven C. Ross
  St Paul: West Publishing Company, 1986
  Call#:
  QA 76.9 .R72U 1986

3. Go the library e-book database, search for the articles about database from proquest, ABI/INFROM, Dissertation & theses.

• Abstract (Summary)
  S&P Consultants Tracey Leathers-Dray, 1 508-586-7850 tdray@spconinc.com Logo: http://www.spconinc.com A new business partnership of S&P Consultants, Inc. and Vedant Incorporated will now offer the highest levels of quality- and patient-safety assurance to both standard and customized applications built on the Cerner Millennium(R) platform.

Exercise 4

1) Wher can you find information about Noble Prize? Who get the Noble Prize this year?

• The Nobel Prize Internet Archive is fully interactive. If you have an interesting and useful Internet link about a particular Nobel Laureate, you can add your link instantly to that laureate's home page here at the Archive. We encourage you to add links as often as you like. The educational value of this Archive depends on contributions and resourcefulness its users. Want to try it out? Why not roll the dice, and start with a random Nobel link!?
• No one.

2) Go to Encyclopedia Online at http://librery.spu.ac.th Search for the history of automobiles or computer. Summarize the information you get.

• The history of the automobile did not just begin with Henry Ford and the Model T, as you may believe. In fact, Henry Ford is not even regarded as the inventor of the modern automobile. A German engineer, Carl Benz, is generally considered the inventor of modern automobiles, although his invention used engines and other parts invented by numerous others who were working on the concept at the same time. The automobile was not the creation of a single inventor; the path to the modern automobile actually begins centuries ago in theoretical drawings by Leonardo Da Vinci, Isaac Newton, and their contemporaries.
  The first vehicles capable of carrying people were actually steam-powered, and in existence by the beginning of the nineteenth century. It is during this era that hand brakes, transmissions, and steering mechanisms, among other automobile components, were developed. Most of these developments came in the UK, but in response to worries about dangerously high speeds, an 1865 act required such vehicles to be preceded by a man on foot with a flag and a horn. This effectively curtailed automobile development there for several decades.

3) What is the difference between general book and reference book?

• Reference Book in a library is one that may only be used in the library and not borrowed from the library. Many such books are reference works (in the first sense) which are usually used only briefly or photocopied from, and therefore do not need to be borrowed. Keeping them in the library assures that they will always be available for use on demand. Other reference-only books are ones that are too valuable to permit borrowers to take them out. Reference-only items may be shelved in a reference collection located separately from circulating items or individual reference-only items may be shelved among items available for borrowing.
• General books are books available on the library. Bookstore and ect ... to read books of all ages.

4) When do you need to search information from the reference collection?

• When i'm work and study.

5) What type of reference collection that you like to use most? and Why?

• Dictionary because I use dictionary Since the child. And until today I still use it today and foreign language communication is important. dictionary is very important to find information to develop language skills.

6) Read some book and summary.

• I should ATLAS
• From : The times world atlas book.

The time world atlas is a complete world reference atlas in a convenient and easy to use format, retaining the authority, style and detail of the larger times atlases. All the mapping and information in this new edition has been brought fully up to date to give an accurate picture of today's world.

The introductory section covers major world geographical themes - from earthquakes and volcanoes to population growth, communications and climate change - giving a global snapshot of our conterporary world. It also includes a guide to the world's states and territories with flags and key national statistics.

Detailed reference maps in the distinctive and respected times style provide balanced, systematic coverage of all parts of the world. The index to over 25000 place names illustrates the scope of this world atlas which is ideal foe home and business use.

Exercise3

1). Journal & Magazine (give examples)

• Journal

- Diary: a daily written record of (usually personal) experiences and observations
- A periodical dedicated to a particular subject; "he reads the medical journals"
- Daybook: a ledger in which transactions have been recorded as they occurred
- A record book as a physical object
- The part of the axle contained by a bearing

Examples : Maxim, Cawaii and ect...

• Magazine

- A periodic publication containing pictures and stories and articles of interest to those who purchase it or subscribe to it; "it takes several ...
- Product consisting of a paperback periodic publication as a physical object; "tripped over a pile of magazines"
- A business firm that publishes magazines; "he works for a magazine"
- A light-tight supply chamber holding the film and supplying it for exposure as required
- A storehouse (as a compartment on a warship) where weapons and ammunition are stored
- Cartridge holder: a metal frame or container holding cartridges; can be inserted into an automatic gun

Examples : Heritage, MuangBoran and ect...

2). DC & LC classification

• DC

DC is a cross-platform reverse-polish desk calculator which supports arbitrary-precision arithmetic. It is one of the oldest Unix utilities, predating even the invention of the C programming language; like other utilities of that vintage, it has a powerful set of features but an extremely terse syntax. Traditionally, the more user-friendly (with its infix notation) bc calculator program was implemented on top of dc, although more modern implementations are related in the opposite fashion: dc uses bc's library for arithmetic.
This article provides some examples in an attempt to give a flavour of the language; for a complete list of commands and syntax you should consult a manual page for your implementation.

• LC

LC is the Internet country code top-level domain (ccTLD) for Saint Lucia. Any entity may register domain names under .lc once guidelines are met.

3). Access the library website : What is the call number?

*http://www.unescobkk.org/th/

*http://thaiastro.nectec.or.th/library/library.html

*http://www.elib-online.com/

• A call number is like a book's address. Each item in a library has a unique call number that you use to locate it on the shelf. (A book has a sticker on its spine that lists its call number.) On library shelves, items are arranged in call number order.

4). What are sources of knowledge? Identify as much as you know

• We all continually learn new things in life. Constantly increasing our knowledge is essential if we are to progress further or develop ourselves.
  Whatever field we are involved in, we always have to look for ways and means to expand our knowledge. Increase in knowledge in a particular subject can lead to better understanding, grasp, judgement, intelligence and ability in that area. It can expand our thinking and heighten our expertise on a topic.
  So how do we go about gaining knowledge? What are the sources of knowledge? Below I am listing a few sources from which we gain knowledge in any field.

1. People: I think people are the biggest source of knowledge for anybody. Right from childhood, we have learned things by watching others. Whatever field you want to gain knowledge in, there must be many who have enough experience in that field.
So make use of this valuable source of information by learning from the experience, accomplishments, mistakes and expertise of others. Study carefully and associate with people who are experts in the field you want to gain knowledge about.

2. Books: The next best source of knowledge can be books. There are millions and millions of books written throughout the world in every language and on almost any topic imaginable. Whatever problem you are facing must have been faced by somebody else before, and its solution is likely to have been preserved in the form of a book. If you are serious about gaining knowledge on a topic, then read any book, magazine, article etc. you can lay your hands on related to that topic. Read as much as you can.

3. Experience:
This is another important resource for the seeker of knowledge. It is said that experience is a great teacher, so learn from your past experiences and the experience of others. Learn from your and others' past and present achievements as well as mistakes.

4. Experimentation and observation: Experimentation is to try out new things and observation is to pay attention to small and big details.
If you want to learn something new, you may have to experiment and observe a lot. You would need to explore in deep, try out new things to see what works and what does not. Observe not just your own efforts, but also of others.
Experimenting new things and observation can help you in learning very quickly. People who do not experiment or observe much may take a long time to learn. Keep in mind though, that while experimenting, you may encounter a few failures too. Do not become discouraged as failures are a part of the learning curve, specially while attempting something new. Try to learn from failures instead of becoming disheartened.

5.Thinking and pondering: While learning a new thing, you need to concentrate a lot. Just reading lots of books is not sufficient as you need to fully grasp what you are reading. Deep understanding about a subject is likely to come only through deep thinking and contemplation.

5). What do you read this week?

• Cawaii magazine : read about fashion(make up, hair, Clothes.)

WEEK 2

What is information literacy skills?

• Basic skills for learning and learning process. We can say information literacy is the set of skills needed to find.

What is SQRW?

• S-Survey : To survey a chapter, title, introduction, heading and summary and prepare for learning more that will quickly learn what the chapter is about surveying.
• Q-Question : Question is a purpose for reading and help stay focused on the reading.
• R-Read : After we have the question so we read to find the answer.
• W-Write : Write each question and its answer in notebook and then reread to be sure the each answer is contain.

Use big 6 skills (step1-6) of the topic you know best.

Step1 : Define problems, information requirement.

• Cooking

Step2 : Information seeking strategies.

• Find out information from books.
• Find out information from internet.
• Learn by myself, learn from another person that have knowledge about cooking and then try to do it.

Step3 : Location and access.

• Type of foods : www.trans4mind.com/personal_development/nutrition/typesOfFoods.htm
• Cooking history : www.akosavariadejiny.sk/english.php#menu3, www.google.com
• How to cooking : www.passionateaboutfood.net/how_to.htm, School cooking

Step4 : Use information.

• Read from : www.wikipedia.com, www.google.com, Cooking books

Step5 : Synthesis.

• Cooking

Step for cooking:

Recipes

- The frist step to choose foods that will do and how to cook it. Because food many different types of national and cooking is no set rule that must always follow the pattern.

Ingredient and Market

- Subsequent selection of raw material in cooking. Select material that have clean, fresh and knowledge resources to purchase such materials. Looking for convenience and material we need. And the right price.

Cooking

- Then how to start cooking steps to learn from recipes. And should focus on the importance of kitchen equipment carefully. When finish cooking. We should clean the kitchen done.

Step6 : Evaluation

• The best source is from website : www.google.com
• The best how to cooking : Learn your own. A survey of the place. Related to foods and try to do it.