ILS - Stove Safety Transcript

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Next, I'm going to talk about stove safety. What? No stove. I know. Sometimes that is how it is in your high school or whatever school you're in. You see these things? These are the lids for some cookie tins. We're going to pretend that they are stove burners, and you can do with your student too. Pretend that they are stove burners, okay? With the different sizes, you can show that there are different sizes, and you want to ensure that you match the size of the pot to the size of the burner. You don't want to have, like, too small of a pot on too big of a burner, because then you have a lot exposed. You've got all this heat coming up that's going to melt your handle, and it's just a waste of energy. So let's talk about centering the pot on the burner. Okay, you can do it cold with a cold burner and put it on there cold and feel around and there you go. You can also show your student how they can use the handle end of a wooden spoon to feel at 12, 3, 6, and 9 o'clock. Or they could, you know, feel if it feels like ready to slide off. We're going to talk about how to turn fried food. Okay, here we have our mock meat, which is actually a slice of bread, which you could use bread or something else during instructional time. Okay, feel where the item is with your utensils. Okay, you can use the fork to steady the food as you try to get the spatula underneath so you're not chasing it around the pot. Okay, use that to control it. When you are turning, don't try to flap it down like that because that's kind of an advanced skill. Start out with controlling it more with a fork. Look at that. Perfectly in control. As your student gets more advanced, say this was a pancake, you can start by lifting the pancake. Bring it out to the edge of the pot, or pan, and then flap it into the center. Another thing about stove safety, one thing I favor is having the handles turned so that they're at a 90-degree to the edge of the stove. This way with the stove you can follow along the line of the stove and come across the handles or you can use your wooden spoon again to feel where you can just feel where the handle is. You can practice using a colander even if you don't have a stove. You can just use a fun, dry pasta. You could just put that in with just nice, cold water, but it's great to give the student an idea of how a colander works and get them used to certain motions so that when it does come time for them to actually use a colander to drain pasta or vegetables or whatever they're cooking. They'll have the skills to do that. So this, of course, would be in a sink. So this is something you would actually need to have a sink for, not just a table top, and you can show them how the pasta gets captured, but the water drains out. 

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