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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 our environment, telling time and cooking.

Well, hello and welcome back everyone.

I'm your host, Alex Melanie's, and we're kicking off today's episode with investigation of the great outdoors.

Miss Dickerson is going to read a book and do an activity that helps us take a closer look at the world around us.

Let's check it out.

Hi, my name is Autumn Dickerson, and I'm a junior at Princeton Senior High School.

I'm in the careers in education program at the Mercer County Technical Education Center.

I have been in the program for three years now.

Today we're going to be reading my precious little bear and talking about animals you can find in the forest.

What are some characteristics you can find in a forest.

Let's think about it for a minute.

Some characteristics you can find in a forest are trees, animals, streams and ponds.

Today we will be doing a son's environmental lesson and reading my precious little bear by Claire Freedman and Gavin Scott.

The sun is rising in the sky.

Her re our days begun.

My mommy smiles.

Let's go and play.

We're off to have some fun.

The long grass by the water's edge is great fun to explore.

I spot some frogs and butterflies we've never seen before.

The bees are buzzing happily and lead us to a treat some sweet and sticky honeycomb that tastes so good to eat.

We walk among the shady trees and find a path to follow.

It leads us to a very friend who peeps out from a hollow while mommy stretches out to snooze, I creep up on my tiptoes and picked a feathery blade of grass to tickle on her nose.

We race up to the riverbank and dive into the pool.

I like it when we swim down deep the waters icy cool I love to watch the shiny fish that Darren splash and play.

But when I've touched one with my Paul, it always slips away.

The evening sky fades purple pink the mountains glow with light.

Our wave goodbye to all my friends.

It's time to say night night.

All snuggled warmly in my bed.

I Yon I've had such fun.

Me to my little bear smiles mom.

I love you precious one.

Now that we've read my precious little bear, what are some animals that little bear found along his way?

Let's think about it.

Little Bear came across a butterfly.

butterflies are all different colors.

They love sweet flowers.

They eat plants and they start as caterpillars and then turn into butterflies.

Next is a bee Little Bear came across a bee bees make sweet honey.

They live in nest and some type of bees can sting you.

Next we have a frog.

Frogs live on land and water.

They are born into water and whenever They are born their little tadpoles that turned into frogs.

And little bear was a bear.

Bears unlike most animals can see colors just like humans.

They have a choice to walk on either two or four legs, and they are only scared of tigers.

fish live in all types of water.

Even though they live on water, they can still talk to each other, and fish have very small brains.

Next up, we have a squirrel.

Squirrels had nuts in the springtime so they can find them in winter.

They live in trees, and there's 280 different types of squirrels.

Think of two other animals that little bear could have found a Longest Journey.

Long little Bear's journey, he could have found a rabbit.

A baby rabbit is called a kit.

A female or girl rabbit is called a dough, and a boy or male rabbit is called a book.

Lastly, Little Bear could have came across a raccoon.

raccoons like to eat trash.

They mostly come out at night, and they are very good climbers.

Now that we've learned about some of the forest animals, use your word wall and pick one animal to draw a picture of and use in a sentence.

I chose butterfly, the butterfly flew in the sky.

I hope you enjoyed the lesson.

And next time you go out in the forest, make sure you look for all these animals and insects.

Thanks Miss Dickerson.

The Time really flies when you're having fun.

And speaking of having fun and time.

Do you know how to tell time?

Well, if you don't, or maybe you have a younger brother or sister in the house, it's really important to learn how to tell time from a young age.

So next up, Mr. Niecy is going to give a fun lesson on how to tell time, let's check it out.

Today we're looking at how to tell time learning how to tell time either for someone who is teaching their child how to tell time, or someone who has a friend that needs to learn how to tell time that you know doesn't speak English or something that we can learn how to tell time.

So we have some several steps.

The first one we want to do and learning how to tell time especially with children is practice counting from one to 60.

By the time they're in the first grade, they should be able to count from one to 60.

So we could even write those on a piece of paper and regularly go through them and count with our children so that they are familiar with all of those numbers.

Number two, once we get the ones down, we want to practice counting by fives.

So have them write down their fives to 6510 1520 2530.

So on all the way to 60.

And make sure that you point out to them that each number either ends in a five or zero.

So we have five and 10 right 1520 so that they can understand that we're going up in increments and that the numbers are going to end with five or with zero.

The third thing we want to teach them is the general concept of time.

All right, we have different times that are during our day, the morning, noon, evening nighttime, so that they become familiar with those words.

And they know when they are we can make associations between these times in certain activities.

You might ask them what happens in the morning.

On weekdays, they may go to school in the morning, right?

What happens at night at night, they may take a shower, brush their teeth and go to bed.

So we have to associate those things with when they're doing them during the day.

You could post a daily schedule so that your child has a visual that shows different things they do so like I said we get up in the morning we go to school at noon, we might eat lunch, at four o'clock that might be a time that every evening children do their homework.

That six they may eat dinner and then at a brush their teeth and get ready for bed and their bed.

Time should be the same every day so that they get used to those changes in time.

And the concepts of being on a schedule, it's important to have children on a schedule.

So then we can get them familiar with an analog clock, right?

This, the website I looked at, some of them recommend using paper plates, or you can use paper like this or something like that, just so that we can get familiar with the clock, we want to draw our circle, right.

And then we want to ask our child to write these numbers on the clock, they should already be familiar with them, the 12, the three, the six, and the nine.

So have your child placed those numbers on the face of their clock, right?

Then we can fill in the other numbers.

But what I've done here is put the 12, the three, the six, and the nine in black and the number other numbers in different colors that may help your child associate those quarters of an hour.

And then those fifths have an hour, right, or I'm sorry, those twelfths of an hour.

So here's 12.

And then I put the one in to the four and five, the seven and eight and the 10 and 11, in between those numbers.

So you can also get an analog clock and use that for reference because all too they're all too familiar with digital clocks.

And we want them to become familiar with how to tell time on an analog clock, then what we want to do with our clock is to create pie slices, we can have our child draw a line from the 12 through the six, and from the nine through the three for each number.

And then we will I what they recommend to do is to color each coordinate each section each quarter a different color, and to use the colors of the rainbow.

So if you remember the rainbows, Roy g biv, red, orange, yellow, green, blue, indigo and violet, we don't have to go that far, we have the red, orange, yellow and green.

But that helps them to associate those quadrants of our clock with those colors, right.

And then that gives them kind of an intuitive progression through how to tell the time.

Now that we've got our clock already made and colored, we want to make some hands for our clock because they have to be familiar with what the hands do, we can attach them I just got like a little clasp and put it through the hands, you know the ones that fold in the back.

And we want to break down the hours, we want to differentiate that the one hand is four hours, and the other hand is four minutes, so that they will know the difference.

And they will know what they're looking at when they look at the hour and the minute hand, they don't get them confused.

We'll put that all together here, then we want to explain the hour hand point of each number keeping the minute hand at 12 o'clock, right?

Tell your child that each time the our hand points at a number.

And the minute hand points at 12 o'clock, it is four o'clock, five o'clock, six o'clock, so that they know that that our hand is at 12.

And we're moving the minute hand around, then we can break down the minutes.

Explain that there's a double meaning of the numbers, that number one also means five minutes.

So it's one o'clock, or it's five minutes after whatever hour right?

It's two o'clock also 10 minutes after that hour.

Explain that the minutes hands row in keeping the hour hand still, then we can point the minute hand at each number and say its associated minutes, and then have your child repeat that back to you sort of like a drill.

And then we want to demonstrate how to read the hour and the minute hand together.

We'll start at simple times like 130 or 215 335 45.

Right?

Here we're looking at 10 o'clock, right?

We can add do different ones point the hour hand and the number then point the minute hand at the number and say what time is it like here, they could say it's 10 o'clock, right.

And then what we want to do after that is we want to add the little tick marks in between for each minute.

We've had them practice counting from one to 60.

So they should be familiar with the numbers here.

They can count and fives, right 510 1520 after 2530 like that, then we can tell them that we're going to further break those down into individual minutes.

So how many minutes are there in five minutes, right?

There are five individual one minutes.

So we can put our 1-234-567-8910 so that they understand that we've broken it down into hours right?

That we've broken it down into five minute intervals, then we've broken it down into one minute intervals.

So once you practice this a lot, then your child should become more familiar with telling time on analog clock rather than a digital clock.

Thanks, Mr. neesee.

Okay, for our final segment today, we're going to visit a professional chef Mr. Cobo is going to share a lesson on how to make a special sauce.

Let's check it out.

The third mother sauce that we're going to cover today is going to be a holidays and holidays in emulsification and emulsification technically is two liquids that normal Don't go together such as oil and water.

And by agitating them or burn mixing them together, or introducing another ingredient, they actually become one smooth kind of liquid.

So what we're going to do is we're going to make a holidays, which is a hot emulsified butter sauce.

And we first start out by using a little bit of white wine vinegar.

And we're going to put some pepper coins in.

And we are going to put that over.

And we're going to reduce it until it becomes sec sec, just as is a French term, which means dry or almost dry.

And then after that, we're going to show you the process of how to make a Hollandaise.

As you can see, we were actually reducing this down.

And you can see it's starting to become kind of it's basically reducing down and it's going to eventually come to where there's no liquidity.

At that point, we're going to add some water to it.

And that water is going to refresh it, you need to have some liquid to it.

It's also important to have acid whenever you do your reduction.

And the main reason why you want acid and the reduction is so you need acid to denature the egg yolk so imagine your egg yolks kind of having a the molecules that look kind of like this.

And if you cook them without any acid, they're going to coagulate and potentially cook on you before you can incorporate that butter.

So we're going to add an acid which will kind of basically straighten out those molecules and allow us to cook them because we need to cook it before we add it so that we don't have raw egg.

Okay, so this is actually reduced.

Now to sec again almost dry, there's hardly any liquid in it at all.

So we're going to add water to it because we want to kind of de glaze and get all that that acid off.

At this point, we're going to go ahead and strain this liquid.

Just really fast, I'm going to strain it.

Alright.

And then we're going to incorporate it into the Aygo.

And this is what it looks like.

Okay, now you want that air in there.

And I'm going to let you know that there this is not this is how I teach my students to make a Hollandaise.

It's a one egg yolk, one pound of butter holidays, some chefs swear by the three pound or three egg yolks, this is one egg yolk and I'm going to show you that one egg yolk, if treated properly, can actually handle one pound of butter.

So I'm going to whisk it in.

You see all those air bubbles.

It's kind of foamy.

The biggest part that is important is to have a water bath, okay, you don't want to do this on direct printing and stuff specially when you're starting out because you're more likely to burn it.

And you have to whisk continuously with.

Okay, I like to turn my bowl a little bit and the reason why I do that is because of you spread it out sometimes you're more likely to coagulate or scramble a your egg yolks on the side and you can see how they're starting to get involved in volume.

starting to become more in volume, right.

If you feel that you're cooking it too fast, just pull it off of the heat for the water bath.

This is a double boiler.

You can see that I'm going to go in here and you can see that there's it has those nice bubbles going in there and this eventually will start to thicken up.

Again, this is how I show my students.

A lot of chefs use clarified straight clarified butter, which is the classical that's how it's done.

That's how I was taught.

And they use three Aygo and again, that's how I was taught.

It is the hardest, the hardest of all the mother sauces because you can easily scramble your egg especially if you don't have enough liquid in it.

And especially if you don't do nature the egg yolks there is a emulsifying agent in egg yolk called lecithin.

And that is what helps us emulsify the A at this point you can see where you hopefully you can see on the camera that you can get starting to thicken up.

Okay, it should be when this is done right.

You should be able to lift your your whisk up and it should come off as a ribbon.

And we're almost there.

I can tell that we're almost there.

I'm gonna say another 45 seconds Maybe a minute, turn off my heat.

You can see how that is now picking up.

And if I do this correctly, see how it comes out as a ribbon.

And you pick it up.

Okay, and that's what you're looking for.

If you don't cook it long enough, it'll the it will eventually break on you.

So it is important that you cook the egg yolks.

And remember this that whatever temperature you emulsify whatever temperature butter is that that's important that you keep it at that temperature.

So if you emulsify it and it's really hot, then you need to keep it really hot during service.

If you emulsify it and it's a little cooler, you're going to need to keep it at that temperature.

Because it is has butter, it's a butter sauce, and it's emulsified.

If you go in, if you add the butter to it and it gets too cold, that butter will solidify.

And it won't be a sauce anymore.

Be more of a pace.

Okay, yeah, I'm definitely.

Okay.

So now what I'm going to do is I'm going to go ahead and go to the next step.

And the next step is fairly simple.

I'm going to change this up just a little bit.

And we're making sure butters gone in here.

This is off, everything's off, I just want to make sure that you can see this is not boiling anymore.

So what I'm going to do is I'm going to go ahead, and I'm just going to cover it with a rat, nothing's on, so it shouldn't shouldn't burn, you could take this totally off of the stove if you want it to.

So what I'm going to do is I'm going to go ahead and bring my butter back here.

I'm going to have my egg yolk.

Yep.

And set that right on top.

This helps us keep the sauce a little bit warm, I like to do it.

Now this wall if you've noticed, I don't have it.

It's not boiling, it's not even on.

If it's still boiling, you're going to keep continuing to cook your egg yolk.

So it's important that you slowly add the oil to it.

And it's important that you don't keep cooking your egg yolks because you will burn it.

I am right handed, so I'm gonna have to switch it up here and add the melted butter.

Again, I use melted butter, traditionally it is clarified butter, the process is still the same, you're going to drizzle, butter slowly into the holidays.

And you should see now that it's starting to become thick, and it will continue to become thick.

The key is is that you want to make sure that if you have an excess, if you add a little too much clarified butter for fat to your Hollandaise, that you whisk all that in.

If you don't you keep adding, what's going to happen is it's going to be too much for the egg mixture to absorb, and you're more likely to break it.

So we're gonna keep on going.

I have a towel underneath it so my bowl won't move.

You want to be fairly quick because if he was this too much, you're going to cool down your holidays and it will separate on it.

You can see now I have this nice sauce.

Okay, depending on what you're going to serve, it depends on how thick you want it.

If you want to serve it on something like holiday Eggs Benedict, you might want a little bit thicker.

If you're going to serve it with some delicate fish.

Whether it's like solar or something like that, you might want it to be a little lighter so that it can actually hold up to it.

And at this point, I'm going to go ahead and remove it from my heat source, you can kind of see that it's actually still kind of you can see steam coming which means it's still hot.

Okay.

At this point, I'm going to season it with salt and pepper, remembering that it's a Hollandaise, so it has eggs and it has butter, all those things that you've probably learned at servsafe that can potentially make something go bad.

So when you're using holidays, you usually don't want to keep it more than an hour, hour and a half actually an hour and a half.

And the way that I like to keep Hollandaise is I actually put it in a thermos same thermos that you would use for coffee, preferably one that you haven't used for coffee, but it still keeps it hot.

You can put it wherever you need.

You don't have to worry about the temperature of the Hollandaise going up or going down.

It whatever you put it in, it should hold you just need to prime it, fill it with hot water, dump that out.

So what we're going to do now is we're going to finish it off with some salt, pepper and lemon juice.

And that's just kind of the last little bit Some people put cayenne pepper in it, some chefs put Tabasco in it, I find out that usually a little bit of salt and white pepper works out fine, but it really depends on what you want to use it.

As you can see, our Hollandaise is nice and thick.

If it was too thick, I could go and add some chefs will have water some chefs will add lemon juice some chefs to potentially add some stock, I will tell you, what I do is I actually add the melted the milk solids that are at the bottom or in milk.

The reason why is I feel that they actually give some flavor and I'll actually adjust the consistency and those those air bubbles that you saw earlier will come out, they'll start to come back and you can see them.

Okay, and I'm gonna go ahead and again, if I wanted to have a thicker one, you could just add the clarified butter.

Just want to add the milk solids and you can see how it's still thick, but it's not too thick, it's not really heavy.

We're going to finish it off with a couple of ingredients, we're going to finish it off with a little bit of salt Be careful because fat and salt Can you can easily overseas in something that has a lot of fat in it.

We're going to go ahead and add a little bit of white pepper.

And then after I do that, I'm going to taste it and upon that tasting, I'm going to either decide whether I want to put in a little bit of lemon juice, or if it's okay, from the initial acid that we add.

This can actually add a little bit of lemon juice some add just add a touch just to cut some of the richness of the aid or I'm sorry of the butter and I think I can add just touch the salt.

And you can see if I bring my finger you see that Katrina's spoon we actually refer that to that as natpay Okay, that's that's a coating of a spoon.

And this is actually having to and again, you will follow the instructions of the chef The key is is making sure that you slowly incorporate the clarified butter into your egg mixture.

Thanks Mr. Koval.

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.