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Hey everyone, its education station, the show where we invite teachers from all across West Virginia to submit videos of themselves teaching their favorite lessons.

In today's episode, we've got three exciting lessons about Spanish, personal hygiene and cooking.

Well, hello, and welcome back everyone.

I'm your host, Alex Melanie's and we're kicking things off today with an exciting Spanish lesson.

Mr. Smith is going to compare and contrast Spanish with English to find out what's the same and what's different.

Let's check it out.

Hello, thank you for joining us.

The video this time is on comparisons and contrasts between English and Spanish.

As far as punctuation and capitalization there are a good many differences in Spanish and English when it comes to the the differences in markings.

For example, in when we're talking about languages in English, we have English with a capital E. If the spate Spanish people are saying English or English, it's with a small eye.

Okay?

The same thing is true of months, we capitalize all of our months.

In Spanish you do not the days of the week also are capitalized in English, but not in Spanish, nationality, nationalities, Canadian or Canadian say, again, not capitalized in Spanish.

The pronoun I in English is I believe, the only one that we have to capitalize even in the middle of a sentence.

In Spanish, the word yo which means I is not capitalized.

Now, what I did not include here, but I think we would all know anyway, the beginning word in the sentence is always capitalized in Spanish and English.

Now, that's pretty much with capitalization, except for the the times when it's the same.

Con ss kosis, se GW ol.

Nate proper names normally is propios.

Like john or an Juan on England, Inglaterra, Miami, Miami, and so forth.

So proper nouns of people of places are always capitalized in English and in Spanish.

with numbers, we have some unusual markings in unusual to us in English.

And in Spanish, I guess.

When we say 1000, we put a comma here.

When the Spanish say 1000, or meal, it's, it's a decimal point.

And that only works with numbers.

When you're talking about the written word or sentences, then Excuse me.

commas and periods are the same in both languages.

This would be 1000 for the English speakers.

This is 1000 for those Hispanic people, a percentage like we say 3.4 and we use a point, they use the comma with dollar sign, and I made a boo boo here.

This is supposed to be the like the s with two vertical lines, okay, that's the dollar sign.

For pesos.

It's just one vertical line.

The numbers one and seven.

In the United States, anyway, are written usually in this way.

For Spanish speaking people, and really in a lot of the world, the one and the seven are different, the seven has a line through it.

with words, we use these as quotation marks.

In Spanish, they use these markings.

Hello, exclamation point at the end, in Spanish.

You have the one inverted here, and the one at the end.

How are you question mark?

Como status?

Same as here, you have an inverted question mark.

And then a regular question mark.

I did not mention accent marks, and maybe I should do that hear.

Spanish has an accent Mark like this over vowels here over the Oh, here over the A, and it changes the meaning of the word slightly.

They also have this mark, which is called a till day.

And that's what makes the sound espanol espanol.

It's a near sound, we don't have that mark.

We don't really have exit marks in English.

So it takes a little bit of getting used to when to use as those accent marks.

And sometimes you can leave them off and it's not a big deal.

Other times it makes a difference in the meaning.

So here's a little paragraph that I wrote.

It's it's wrong for English.

I think it's wrong for English, but we're going to look and see what changes would be made if you were writing this in English.

For example, this February, my family and I were not able to go to Mexico.

Okay, there are a few mistakes there.

Lo Spano.

A blonde this point I'm very close.

los problemas Spanish or English speakers?

I'm sure you've picked them out right away.

Okay, this one should be capital.

This should be capital.

Capital.

Okay.

In May, we will rent a house in the mountains of West Virginia.

Okay.

Mae, West Virginia, this would be true.

It's a Saturday a bear that Potter last dose lenguas was dose to the homeless.

Okay, for English and for Spanish, because it is a proper name known by probio.

It costs $1,000 a week.

Okay, what is wrong here?

Well, is this dollars or pesos?

That's pesos.

So we have to change it to dollars.

We also have to change that.

It has a hot tub and three and a half bathrooms.

Three and a half.

That doesn't look right.

For us for English.

So we would say 3.5 you want to come along?

This one's okay.

But we don't need that one.

Now in Spanish Of course, the small f would be good in fabretto.

My family he Joe?

Small Why?

We're not able to go to Mexico, Mexico it would still be a capital M because Mexico is a proper name.

In May little m Mio okay.

We will rent a house in the mountains.

of West Virginia.

That is the rest of that is correct.

Thanks, Miss Smith.

All right now in our next segment, we're going to take a look at personal hygiene.

This Alexis has a great lesson about the importance of proper hand washing.

Let's check it out.

Hi, everyone.

My name is Alexis.

I am a junior at Riverside high school and I attend a diagnostic service program at Carver Career Center.

I'm here today to teach young aspiring moms how we can all help during this covid 19 pandemic.

I hope you guys enjoy this video as much as I did.

And always remember to have fun.

Before we get started with our activity.

I would like to tell you about how we can all do a part and help decrease the spread of the Coronavirus.

You guys will learn your part and how you can help today.

germs are these teeny tiny living organisms, they can get into our bodies and make us really sick.

They make us sick with all different kinds of illnesses.

We can't see them with our eyes, which makes it tricky but they're spread through saliva, or when you sneeze and cough and don't cover or when you sneeze and cough into your hands and you don't wash them properly.

Afterwards, we're going to do a fun activity to where you guys can really visualize how these germs are spread when you don't use proper hygiene after in this video, the pepper is going to represent germs as you can see there on my hands.

But whenever I put soap on my finger, the germs suddenly spread away.

That is how important it is to wash your hands after you touch something.

This is a proper way to wash your hands me to wash your hands for at least 20 tickets.

The best way to ensure that is to sing your ABCs first you're going to write your hands and then you're going to allow them and stuff.

And then you're going to take this soap and scrub it everywhere you can think of under your fingernails in between your fingers.

A scrub your hands, scrub your palms scrub everywhere multiple times the best you can.

Whenever you feel your hands are clean, he removes them under the water.

But do not turn the faucet off with your clean hands.

Use your arm to turn it off.

You get a paper towel and use that because if you touch it, then you're just going to repel the germs that you originally washed out.

One of the things we learn a carver is how to properly take somebody's vital signs.

Vital Signs are very important for the healthcare workers.

It can help us detect if something is wrong with the patient, whether it be infection, disease, any type of illness.

You guys can practice these on your parents, your pets, your siblings, whatever you would like.

You may not have the equipment for all of them and that is okay.

Just watch here so you can learn how to properly take Sunday is going to be my patient for doing our vital signs.

today.

He is an employee at CMC Memorial Hospital and is on the front line of this virus.

The first vital sign that we will be doing today is blood pressure.

Blood Pressure is simply just how hard your heart is working to get blood throughout your body.

Now, you may not know what the word means or what it is, but I'm 100% sure that you've had yours taken at the doctor's office.

Whenever you go to the doctor and this nurse puts a band around your arm and she squeezes a knob and it gets really really tight.

And then you begin to fill thump in your arm that's getting your blood pressure taken.

A normal reading is 120 are free to take a blood pressure make sure the patient is in a relaxed position forex cannot be crossed otherwise it will mess with the reading.

Let the own loss and make sure the patient is not hurting the first sheet to make sure that you don't want to use an adult cup on the shop.

Locate the poles in the bedroom.

I used to set the scope or two stethoscope over the posts and inflate the cuff.

And then once you think they are high enough, they call duty.

Next final sign that we will be talking about his temperature.

I'm almost certain that you guys have had your temperature taken further before a good wellchild yearly checkup at your pediatricians office or just because you're feeling sick you may be running a fever.

Now your mom has probably taken it or somebody the doctor's office and they put it under your tongue or in your ear.

A normal reading temperature is 98.6.

This is how you take a temperature you just place it in the air hold the button down and wait for it to beep The last set of vital signs that we will be learning is pulse and oxygen saturation.

Now I know those are extremely big words, and you probably have no clue what they are.

But don't worry, I will tell you, your pulse is just how many times your heartbeats a minute, that is very important that those times was anywhere from 60 to 100 beats per minute, that is your normal reading.

Now your oxygen saturation is just to how much oxygen you have in your blood, it's very important that your oxygen set is anywhere between 95 to 100.

You don't want to go under 95.

It is very crucial for your body parts to make sure it has enough oxygen to keep doing what it's doing.

It is actually very simple to take an oxygen saturation, you just use this little monitor and place it on the pointer finger.

It gives you the patient's pulse and their offset.

Check your pulse out your wrist placed your fingers over the radial artery, which is on the thumb side of the wrist.

When you feel the beats, count them for 15 seconds, multiply therefore and get your number of beats per minute.

As you will see in the next video, I'm taking my dog lackeys pulse, their heartbeat is a little bit different than ours, it's a lot faster, up to 180 beats per minute, their heartbeat sounds like this.

Human heartbeat sounds like this.

Thanks, Miss alexus.

You know, washing our hands is always important.

But it's especially important to do right before cooking.

So for our final segment, let's wash our hands and meet Mr. Kubo in the kitchen for an awesome culinary lesson.

So we started to carmelize, our mirror plot, we're going to add our tomato product.

And again, that's called a pin size.

After doing that, and we cook it and carmelize everything we're going to add flour, when you make a rule in the ingredients such as marijuana with the fat and the gradients, or aromatics, when you make that that process is called sonjay.

And that is actually typically done for braised dishes or espinho or anything like that.

We basically are criminalizing These are our character gotten a little carmelized, we added our celery, they've criminalising and now we're adding our onions.

And you can see there's quite a bit of fat in there.

But that's going to be the basis for root.

Now, when we use ruse, which is traditionally fat, traditionally clarified butter, but you can use other cuts as well.

It's the process is called gelatinization.

And gelatinization is what you see a pasta is it's basically where the flour absorbs water.

And so pasta is absorb water rice is absorbed water.

And that's what gelatinization is.

So what happens is as you cook it, you're going to notice that the sauce is thickened.

And that's just from the flour absorbing some of the moisture.

And the more you use, the thicker it's going to be the less flour you use, the thinner it's going to be.

So that's the process that we use when using a room.

And these all these sauces except for Hollandaise actually use the process of using a route and that process of picking it up called gelatinization.

So we're going to carmelize this, this is actually getting there created close.

I think maybe another two three minutes and then we should be able to add our tomato product and I'm going to turn the heat up just a little bit.

And then we're going to add in some after we make our through our sonjay we're going to actually add some brown veal stock and a sachet and then we're going to let it simmer.

The key that you need to recognize is when you cook with Roos that they need to simmer after becoming getting to a boil.

Because gelatinization happens between 150 and 212 which is boiling temperature, you need to let them simmer for at least 30 minutes 25 to 30 minutes to cook out any of that raw, starchy flowery flavor.

So you always want to make sure that you let you your sauce simmer for the appropriate time.

You also want to make sure that you're using more liquid than you need.

Because you're in that process of simmering, you're going to lose some evaporation.

And also that stop that additional stock will fortify or strengthen the sauce.

So we've carmelized are, we are, we've added tomato.

And we've had basically carmelized that as well, we've cooked it down, and now we're going to add the flour.

And this again, this whole process is considered sonjay.

We're gonna go ahead and we're going to mix that flour right in with the fat should kind of look almost like a reddish sand, or brown sand, hopefully more of a brown than a red.

You can see where that actually worked out pretty well.

Now we have to cook through, the more you cook a room, the more are the less it will thicken.

So you want to make sure that you cook it appropriately for what you're using.

This one is actually going to become we want to cook it a little bit, it's going to be a rat and brown room.

So we're just going to let this go, it's not going to take long.

The reason why I use this pan this Rondo is so that it would cook fairly quickly.

Then we're going to add in our beef stock or brown veal stock, actually, it's not the stock, it's brown veal stock.

And then we're gonna add our sachet, and then we're gonna let it set for about 30 to 40 minutes in that process.

And you can see here that we're starting to brown.

And some of that flower is starting to stick to the pan, you want to make sure that when you do this process that you're scraping your pan of any flour that is starting to stick, because if it burns, then you're going to have to start all over.

Okay.

And again, this shouldn't take too long, it's starting to get some color on it already.

Now, when incorporating a rule into a liquid, there's, there's a couple of rules of thumb.

One rule of thumb is you either take room temperature room and incorporate it into a hot liquid, or you take room temperature liquid can incorporate it into a hot room.

And we're going to actually on this one, you're going to see where we actually incorporate the liquid into the warm room, I will actually take the pan off when I'm incorporating it so that it doesn't splatter.

Because once stuff starts to thicken, and it gets that viscosity if it splashes up on you, it can really hurt when you get if it gets up on your skin.

Okay, and right now I'm going more by smell, it's kind of tough to see a brown.

But when you start to toast or cook wheat or not to get that kind of nutty smell.

And that's why I'm going by because because of the tomato, it's kind of hard to tell if it's brown or not.

Some I'm going to kind of bust smell and tie.

You can see I'm scraping down, making sure.

Yeah.

All right.

So now at this point, it's got some nice color to it, I'm going to go ahead and add our brown stop.

And I'm going to pull it off.

And I'm going to let it kind of cool down a little bit.

I'm going to add a little bit.

And I like to add it slowly in batches.

And what this does is allows me time enough to incorporate.

The key that we want to do here is you don't want loss because once you get lumps in it, you're not going to get them out unless you strain them out.

And that also will impact the thickness of your final product.

You can see I incorporated enough to make it almost like a paste.

Okay, getting all that liquid in there.

You can see how it's becoming a pain.

Now I'm going to add some more and I'm going to incorporate that.

Again, just stirring it in at this point really shouldn't have any concerns about it becoming lumpy on us, because we have we've already done that initial incorporation and we've already diluted our route with enough stock.

Now you can do this with a whisk.

Some chefs will want you to do it with Whiskey just do what your chef or your chef instructor tells you to do.

But you can see, because I followed the process, you can see that it actually diluted the room enough so that when we add this latch, last batch, or this less last batch of stock to it, it's going to be ready to go.

So you can see now we have a very nice again, espanol, it's guys, it's just a term for that we use for brown sauce.

And I'm going to go ahead and just add all of this to it.

stirred around, remembering that the rules have to come up to at least 150 and they gradually thicken as it goes to boiling, okay, but you've got to bring it to a boil to get all of that complete.

gelatinization happening.

I'm scraping off me a loop scraping off in either sides.

Excellent.

Alright, now we're going to go in, set this to the side, we're going to go ahead and drop in a sachet, which we normally we've talked about.

Okay, just a little bit.

You want to get in the habit of always tying your sachet to the handle, just so that you can get it you can remove it easily.

And then we're going to put this back on heat.

moderate heat.

Okay, so mid thigh heat to have a boil.

Thanks, Mr. Coble.

All right.

Well, that wraps up everything for us here today on education station.

We want to thank everyone who shared their awesome lessons, and we want to thank you for watching.

We'll see you next time right here on education station.