Rules for cooking
Before working in the kitchen we do three things: wash hands with soap, gather hair under a cap and put on an apron. A knife is a sharp tool: we cut only on a cutting board, pass it to someone handle first, and after work wash, dry and put it away. We never try to catch a falling knife; we step aside. We do not pick up broken dish pieces by hand: we tell an adult, who sweeps them up with a broom and dustpan. Only adults light and turn off the gas stove; hot pots are held with oven mitts, food is tasted after it cools, and a lit stove is never left alone. The stove and pots stay hot for a long time after being turned off, so never test them with a finger.
You need: a banana, a plastic knife, a cutting board, an apron, soap, a towel, a big sheet of paper, a felt pen. Steps: 1) Wet your hands, add soap and rub for 20 seconds (palms, backs, between fingers, thumbs, nails). Rinse and dry with a clean towel. 2) Put on an apron and tie your hair back. 3) Put the board on a damp cloth so it will not slide. 4) Peel the banana and cut it into 1 cm rounds with the plastic knife; curl the fingers of your holding hand inward (a “claw”) and keep them away from the blade. 5) Wash the tools afterwards. 6) Draw a poster of 5 rules on the big paper. Safety: only adults work with real knives, the gas stove, irons and electric appliances; a child helps only beside them.