Something on your skin that will block the water from touching your skin. For Example: dirt etc..

What should you make sure if you have long finger nails

That you remove the dirt from under the fingernails before you wash על נטילת ידים

What should you do if part of your fingernail is cut

You need to cut it off completely before washing על נטילת ידים

What are you not allowed to do to the dirt under your finger nails on shabbos

You are not allowed to remove it with your nails or a object

What do you need to do if you washed off the dirt with water, and now you want to wash על נטילת ידים

You should dry them well before washing על נטילת ידים

What do those who fear Hashem do before they wash על נטילת ידים

Dry their hands well and they dry the water off the washing cup handles

#2 preparing for washing על נטילת ידים

The Dining room The dining room is the room adjacent to the living room and the kitchen. Some houses use a wooden divider for privacy, in order to separate the living room and the dining room. The dining room is a place for eating the family meals, entertaining guests when meal is served, holding family meetings and gatherings. It can also serve as a place for studying in the absence of study room. Common furnishings found in the dining room are as follows: 1. dining table and chair Home Economics and Livelihood Education 7 Seibo College 85 2. cabinet 3. side table The Kitchen The kitchen is usually adjacent to the dining room. This makes it easier to serve the food from the kitchen going to the dining table. The kitchen is a place which includes the following activities: 1. preparing and cooking meals 2. storing food, kitchen tools and utensils 3. washing the dishes Common furnishings found in the kitchen There are three general categories of kitchen equipment are large appliances, small appliances and kitchen utensils. A. Large appliances 1. cooking range 2. refrigerator 3. dishwasher 4. microwave oven B. Small appliances Home Economics and Livelihood Education 7 Seibo College 86 1. rice cooker 2. toaster 3. blender 4. oven toaster 5. coffee maker C. Kitchen utensils consist of small items used in preparing, cutting, measuring, cooking food. 1. knife 2. mixing bowls 3. tongs 4. pot holder 5. measuring cups 6. tea kettle 7. baking pan 8. egg turner The following amenities in the center for preparing and storing food include the following: a. washing table b. built in cabinets c. cup board The following amenities in the cooking area include the following: a. stove b. utility table The following can be found in the washing area: a. sink Home Economics and Livelihood Education 7 Seibo College 87 If you have any questions, you can go to your learning facilitator, but if everything is clear to you, proceed to the next activities. b. shelves c. work surfaces

Memory Adventure: From Learning to Forgetting Imagine Alex is preparing for a school science fair. Storing Memories (2.5) Alex studies a science experiment. The semantic memory (facts and knowledge, like “water boils at 100°C”) is stored in the brain, while episodic memory (personal experiences, like “I mixed vinegar and baking soda yesterday”) records the event. The hippocampus (the brain’s “save button”) helps transfer these memories into long-term memory. During sleep, memory consolidation (making memories stable and long-lasting) happens, and Alex vividly remembers the fun surprise when the mixture fizzes—a flashbulb memory (emotionally strong, vivid memory). Alex also learns the skill of carefully pouring liquids, a procedural memory stored in the basal ganglia, and how to react when the mixture splashes, a conditioned response stored in the cerebellum. Emotions make the memory even stronger, thanks to the amygdala. Retrieving Memories (2.6) The next day, Alex goes to the science fair. Seeing the experiment table triggers priming (unconscious memory activation—seeing the table makes Alex remember steps). Being in the same classroom helps context-dependent memory (better recall in the same place as learning). Alex is also in the same excited mood as while practicing, so mood-congruent memory helps remember details of the experiment. When listing the steps, Alex remembers the first step clearly and the last step best, thanks to the serial position effect. Using strategies like quizzing himself earlier (testing effect) and spacing study sessions (spacing effect) improves retrieval. Forgetting & Memory Errors (2.7) During the fair, Alex tries to remember an old trick learned last year, but some details are fuzzy. This is retroactive interference (new memories block old ones). At the same time, old steps from last year sometimes confuse him, an example of proactive interference (old memories block new info). Alex’s friend jokingly says he added glitter to the experiment last week. Alex later misremembers seeing glitter—this is the misinformation effect. He even forgets where he first learned the correct steps, a case of source amnesia, and feels a strange sense of déjà vu when looking at a similar experiment table. Unfortunately, Alex’s cousin has anterograde amnesia (cannot form new memories) and can only remember things from before last year, while his neighbor has retrograde amnesia (loses past memories) and cannot recall last week’s fair prep. Luckily, Alex’s strong study habits, sleep, and emotional engagement helped protect his memories from being forgotten too quickly.

1. Be on the warpath: This means to be very angry and determined to confront or fight against something. It originates from Native American imagery, where being "on the warpath" referred to preparing for battle or conflict. 2. Like a red rag to a bull: This phrase describes something that provokes a strong, angry reaction. It comes from the idea that a bull, when presented with a red rag (even though bulls are colorblind to red), will charge at it in anger. 3. Rub someone the wrong way: This means to irritate or annoy someone, often unintentionally. It suggests that someone’s actions or words are causing discomfort or frustration. 4. Spitting mad: This phrase means to be extremely angry. It evokes the image of someone so enraged that they are almost literally spitting in their anger.

Preparing for a debate

Teaching English Introduction to the course: Language learning and teaching A 2 Characteristics of the language learners: Studying a system that aligns with international standards. A3 Cognitive factors in language learning: Addressing questions and obtaining necessary information regarding phenomena such as transfer, interference, and generalization; A4 Inductive and deductive language learning: ability and intelligence; and the phenomenon of systematic forgetting A5 Language learning methods and strategies: Familiarizing with foreign language learning methods, strategies for learning foreign languages, and communication strategies A6 International Assessment System of language skills in CEFR, IELTS, TOEFL: effective methods and strategies used to improve language skills (listening, reading, writing, speaking) A7 Psychological factors in language learning: Exploring various psychological factors such as self-esteem, shyness, risk-taking, anxiety, attitude, and motivation A8 The effectiveness of authentic materials during the learning process: The role of tasks and games in teaching foreign languages A9 Errors in language learning: Discussing types of errors, identifying and describing errors, causes of errors, and fossilized errors A10 Error correction or error analysis approaches: developing students' ability to apply their knowledge in practicing error correction A11 Age-related factors in language learning: Exploring types of comparisonand contrast, focusing on topics such as the age hypothesis and bilingualism, and providing a detailed explanation of these concepts A12 Teaching grammar: Studying grammar teaching methods; deductive and inductive approaches in grammar teaching; A13 Teaching grammar through context: linguistic intuition; language phenomena; using grammatical dictionaries; analyzing grammatical tasks; and designing exercises, tasks, and tests through completing grammarbased activities. A14 Teaching vocabulary. Seeking answers to questions such as 'What is a word?' and 'What does it mean to learn a word?' A15 Teaching vocabulary in context: teaching lexical units/phrases/collocations; introducing new vocabulary; using corpus data for pedagogical purposes; developing students' vocabulary learning strategies A16 Assessing vocabulary tasks: designing vocabulary tasks, exercises, and tests. In international assessment systems such as CEFR, IELTS, and TOEFL, grammar accuracy and lexical resource A 17 Teaching pronunciation: Understanding the importance of pronunciation for successful communication; teaching stress; teaching intonation A18 Modern technologies in teaching pronunciation A19 Error correction methods: watching to various experiences in this area and analyzing video lessons from international experts in the field A20 Analysis of skill integration in language learning: Understanding the stages of developing skill integration; integration of the four language skills; task-based integration; and project-based integration. A21 Teaching listening comprehension A22 Modern technologies in teaching listening comprehension A23 Teaching Speaking A24 Modern technologies in teaching Speaking A25 Teaching Reading A26 Modern technologies in teaching Reading A27 Teaching Writing A28 Modern technologies in teaching Writing A29 The role and importance of translation in teaching a foreign language A30 Module 2. International standards for teaching and assessment Classroom Language: The teacher's actions; the teacher's voice; the teacher's intonation; using the foreign language in the classroom A31 Foreign language environment: asking questions in the foreign language, giving instructions in the foreign language, providing oral explanations in the foreign language, and issues related to the use of the native language in the foreign language class. A 32 Designing curriculum: Studying, analyzing, and working with curricula designed for schools, lyceums, and colleges. A33 Planning lessons and the structure of lesson plans: determining thesequence of lessons, objectives, tasks, and expected outcomes; choosing the lesson structure for planning A34 Designing tasks for different stages of the lesson: Starting the lesson; concluding the lesson; connecting tasks within the lesson A35 Time management: allocating appropriate time for tasks during the lesson; and providing homework assignments A36 Educational materials and resources: Effective use of existing educational materials and resources; anticipating and addressing potential issues Planning and adapting materials: to the situation during teaching and working on lesson planning for groups of students with different abilities. A37 Classroom research: Stages of classroom research, data collection, analysis, and planning; creating/preparing the materials needed for data collection; distinguishing between the positive and negative aspects of the research A38 Data analysis: creating/preparing the materials needed for data collection; distinguishing between the positive and negative aspects of the research. A39 Peer lesson observation: Observing lessons; conducting interviews; questionnaires for teachers and students; maintaining a daily record; discussing problematic situations/events; notes and other aspects; the process of lesson observation: stages of observation; presenting observation results both orally and in writing. A40 Educational materials and national values: important tool for implementing and promoting educational standards, as well as national values. A41 Differences between methods of teaching foreign languages: practical application of modern methods in language teaching; foreign experiences in language teaching: the grammar-translation method; the method of conducting lessons entirely in the foreign language; the audio-linguistic method; and communicative methods. A42 Methods used in the local environment and their analysis: Discussion of the positive and negative aspects of various methods; language and culture; teaching/learning processes; the role of the native language in learning a foreign language; and the psychological foundations of foreign language teaching. A43 Teaching a foreign language through computer technologies A44 Types of independent work and its implementation A45 Principles of Assessment in foreign language teaching А46 Issues in Language Assessment А47 Alternatives in Assessment А48 Test methods. Methods and criteria for assessing language aspects: written expression, reading, listening comprehension, speaking, А49 integrating language skills: vocabulary; grammar; alternative forms of assessment; planning assessment; critical analysis; principles for designingtest tasks: scientific rigor, consistency, conciseness, clarity, informality, logical sequence, and systematic approach. А50 Foreign language for ESP. Studying and analyzing needs; setting objectives for teaching a foreign language in a specific field or professional area; defining teaching approaches in curriculum development; and discussing topics related to these areas. А51 Selecting textbooks, materials and resources А52 Content-based Instruction (CBI) А53 Strategies-based Instruction А54 Lifelong Learning: Teacher development, PreSETT, InSETT А55 The Role of Teaching Practice A56 Organization and implementation of compulsory and non-compulsory course process in foreign language teaching A57 Organization in and outclass activities A58 Defining the goals and content of foreign language teaching at various levels of the education system in the Republic of Uzbekistan: evaluating educational materials; adapting educational materials; creating educational materials; and discussing the role of the foreign language teacher in specialized fields to gain relevant information. A59 The role of independent study skills: foreign language focused on reading, research and study skills; make revision questions. incclude mcq question. answer the question. true false

1. The following are ingredients in preparing pumping solution, EXCEPT; a. 5 kgs ham leg c. 1 cup saturated salt solution b. one tablespoon sugar d. 2 drops maplein 2. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 3. What is the main purpose of curing meat? a. To tenderize it c. To add color to it b. To prevent spoilage d. To increase its weight 4. What is the advantage of using pumping pickle over cover pickle and dry cure mixtures? a. It reduces the curing time. b. It enhances the flavor. c. It controls the concentration of salt. d. All of the above 5. What is the function of phosphate in curing solutions? a. It increases the water-holding capacity of the meat. b. It inhibits the growth of bacteria. c. It prevents oxidation of fat. d. It improves the texture of the meat. 6. What is the function of carrageenan in curing solutions? a. It acts as a thickener. b. It acts as a binder. c. It acts as a stabilizer. d. All of the above 7. In coloring salted eggs, how many teaspoons of vinegar must be added? a. 1 teaspoon b. 2 teaspoons c. 3 teaspoons d. 4 teaspoons 8. The following are factors that must be considered in packaging eggs. a. quality maintenance b. packaging design c. type of transport d. cost 9. In type 3 packaging material for eggs, what type of materials can these be made? a. burlap b. plastic c. paper board d. polystyrene 10. How many hours must be needed to bake the ham in an oven? a. 5 hours b. 3 hours c. 4 hours d. 2 hours 11. What is the ideal temperature of a smoke fish when storing it at home inside a refrigerator? a. 30℃ b. 38 ℃ c. 100 ℃ d. 50 ℃ 12. The following are ingredients for curing meat EXCEPT a. salt b. sugar c. vinegar d. cooking oil 13. What is the maximum period for commercial salted duck eggs? a. 18 days b. 21 days c. 14 days d. 30 days 14. What type of curing method is needed when fatty fish such as herring is being used? a. pickle curing b. dry curing c. cover pickle curing d. Pumping pickle curing 15. In making a pork ham, how many quarts of water must be needed to bring it to a boil? a. 2 quarts b. 3 quarts c. 4 quarts d. 5 quarts 16. In making a homemade skinless pork longganisa, what is the percentage of pork fats and lean meat? a. 20% fats, 80% lean meat b. 30% fats, 70% lean meat c. 40% fats, 60 lean meat d. 50% fats, 50% lean meat 17. It is a systematic procedure of producing a record for reference A. output C. documentation B. production report D. input 18. Anything produced, especially through a process, a product, a yield. A. documentation C. output B. input D. production report 19. It is the process of capturing data or translating information to a recording format. A. documentation C. production report B. reporting D. output 20. What is the value in grams of 6.4% refined salt if the amount of pork meat is 1 kilogram? a. 64 grams c. 640 grams b. 6.4 kilograms d. 6,400 grams 21. What is the difference between pumping pickle and cover pickle? a. Pumping pickle is injected into the meat, while cover pickle is poured over it. b. Pumping pickle is made with vinegar, while cover pickle is made with water. c. Pumping pickle is used for whole cuts of meat, while cover pickle is used for sliced meat. d. Pumping pickle is a dry mixture, while cover pickle is a liquid solution. 22. What is the main ingredient of dry cure mixtures? a. Sugar b. Salt c. Spices d. Phosphate 23. What is the function of vitamin C powder in curing solutions? a. It acts as an antioxidant. b. It enhances the color of the meat. c. It accelerates the curing reaction. d. All of the above 24. What is the ideal temperature for storing cured meat? a. Below 0°C b. Between 0°C and 4°C c. Between 4°C and 10°C d. Above 10°C 25. The following are advantages of packaging shell eggs EXCEPT. a. It protects against micro-organisms such as bacteria b. It prevents the loss of moisture. c. It protects the eggs from possible crushing while being handled, stored, or transported. d. It prolong the shelf life of the eggs. 26. How many pieces of eggs can be filled in a type 2 packaging materials, filler tray? a. 36 b. 12 c. 30 d. 24 27. How many hours must be needed in smoking ham? a. 10 to 19 hours b. 5 to 9 hours c. 15 to 24 hours d. 20 to 29 hours 28. It is a food packaging method that removes all air from a food-filled, plastic film package before sealing it. a. smoking b. drying c. vacuum packing d. weighing 29. Which is NOT TRUE about packaging a smoked fish? a. Sort cooled smoked fish according to size b. Pack or transfer smoked fish in bulk packaging materials by arranging the fish head and tail in any position. c. When the packaging material is nearly full, weigh the whole pack to check the product weight attained. d. Close or seal the packs. 30. The following nutrients can be found in an egg, EXCEPT. a. vitamins b. minerals c. omega 3 d. amino acids

Sanitation must always be observed to promote hygiene and to prevent diseases. Sanitation and safety measures at home must never be taken for granted. All responsible members of the family should see to it that everything at home is in proper order to avoid accident. Children are usually careless and playful, they must be well taken cared off and not left alone for themselves, otherwise something wrong might happen. My dear learners keep focus, learn more! How can accidents be avoided at home? a. Multiple octopus connection can cause power overload. This can cause fire, hence it is better to install an extra outlets than to have your house burned. b. Unplug electrical appliances after use to avoid overheat appliances causing fire. c. Electrical cord should be placed away from children’s reach. d. Sharp objects should be placed in secure places where children will not reach , thus causing accidents. e. Separate shelves must be provided for poisonous substances and another one for food supplies and medicines. Following are guidelines to be observed to avoid accidents at home. Home Economics and Livelihood Education 7 Seibo College 128 f. Never touch electrical switches with wet hands. Be sure to dry your hands before plugging or unplugging appliances. In addition to that, there are accidents usually occurs in the kitchen. Since the kitchen is considered the busiest part of the house it is best to follow safety measures to avoid accidents. . 1. When preparing and cooking food never leave the fruit and vegetable peelings on the floor. Someone might step on it and fall. 2. When someone accidentally spilled liquid on the floor, wipe it immediately. 3. Use a tray when carrying or serving hot liquids to protect yourself from spills. 4. When lighting the gas stove, be sure to light the match first before turning the gas on. Always turn-off the gas stove after use. 5. Throw sand or a damp rag in case your stove catches fire. 6. Use dry pot holders to hold hot utensils. 7. Hold the kettle and its cover with dry pot holders when draining. 8. To avoid touching handles of hot utensils while cooking, turn them inward. Listed below are the health and safety practices while working in the kitchen Home Economics and Livelihood Education 7 Seibo College 129 9. Avoid carrying hot pots filled with hot liquids across the kitchen to avoid getting burned. 10. Be sure to wash your hands before and after cooking. 11. Use appropriate cooking wear like apron and hairnet. 12. Provide for a covered garbage can for trash and rubbish. 13. Use a dish cloth for wiping dry the different kitchen wares. 14. Remove accessories like bracelets, wrist watch, and ring while working in the kitchen. 15. Clean the kitchen before and after cooking. Why is it important to follow health and safety practices at home?  Knowing safety tips at home prevents common injuries like burns, cuts, poisoning, choking and falls.  Observing health practices at home prevents illness, spread of diseases or even death.  Safety measures at home prevent accidents from happening thus save time, money and energy.  Following safety measures at home ensures a healthy and peaceful life. Did you understand the lesson? If you did, observe and practice them at home for your own good and your love ones.

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