CHOPPING CHICKEN

MODULE OF CHOPPING CHICKEN

MATERIALS:
KNIFE
CHOPPING BOARD
BOWL


PROCEDURES:

Prepare the Chicken

Rinse the chicken and get rid of the giblets before you start to cut the pieces apart.

1. 
   1
   Rinse the chicken under cool running water. Remember to rinse both the outside as well as the inside of the bird.
2. 
   2
   Place the chicken, breast-side-up, on top of a cutting board. Use the cutting board you dedicate to handling raw animal products.
3. 
   3
   Remove the neck and giblets from the cavity of the chicken. Discard them or save them for a future use.
4. 
   4
   Cut away the large piece of fat that is attached to the opening of the chicken cavity.

Part2

Remove the Legs and Thighs

Cut through the thigh joint and then the knee joint to separate the legs and thighs from either side of the chicken.

1. 
   1
   Cut through the skin that connects the leg to the body.
2. 
   2
   Once you’ve located the thigh joint that connects the thigh to the body, hold the body of the chicken in your non-dominant hand and twist the leg up and out with your dominant hand. This should dislocate the hip joint.
3. 
   3
   Cut the leg and thigh away from the chicken as one large piece by cutting down through the hip joint.
4. 
   4
   Grasp the thigh in one hand and the leg in the other hand. Pull the leg down until the knee pops out of the joint.
5. 
   5
   Cut through the knee joint to separate the thigh and the leg. Repeat the process on the other side before moving on to the wings.

Part3

Remove the Wings

Find the joint that connects the wing to the breast and slice through it to separate the wing.

1. 
   1
   Turn the chicken over so that the back is facing upward.
2. 
   2
   Locate the joint between the wing and the breast and cut between the joint to separate the wing. Repeat this step on the other side of the chicken.

Part4

Remove the Back

Instead of discarding the back, use the back to make chicken stock.

1. 
   1
   Place your knife in the cavity that once held the giblets.
2. 
   2
   Push the tip of the knife out through the top of the body where the neck used to be.
3. 
   3
   Slice through the thin area around the shoulder joint, toward the outside of the chicken.
4. 
   4
   Slice the bones of the rib cage while cutting parallel to the backbone.
5. 
   5
   Slice through the shoulder joint and rib cage on the other side of the chicken.
6. 
   6
   Bend the back away from the breast and slice through the shoulders. This will separate the back from the breast.

Cutting down the sternum will split the breasts into two separate pieces.

1. 
   1
   Cut downward along the length of the breastbone to separate the breasts into two pieces.
2. 
   2
   Use the chicken pieces according to your recipe instructions.
3. 
   3
   Finished.

APPLYING NAIL POLISH

• module of applying nail polish

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• materials needed:

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• 
  

• cuticle nail pusher

• nail polish

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• nail brush

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• nipper

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• cuticle

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•   PROCEDURES:

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• 
  

• STEP 1

  Clean each nail with ProNails Non Acetone Polish Remover.

• STEP 2

  Always start with a basecoat before applying coloured nail polish. This will avoid discolouring of the nail plate. Depending on the quality of the client’s toenails, choose the right base: ProNails Active Hardener, ProNails Even Nails, ProNails Polish Grip.
• 

  STEP 3

  Apply 1 or 2 layers of your client’s favourite ProNails Nail Polish. Remove the brush from the bottle and wipe off on one side, place the brush in the middle of the nail, slightly away from the cuticle, gently push down towards the cuticle and sweep over the centre of the nail up to the free edge. Seal the free edge of the nail for extended wear.
• 

  STEP 4

  Finish with your favourite topcoat for glossy nails and extended wear: ProNails Gloss it Up, ProNails Seco Seco, ProNails UV Protect
• 

  STEP 5

  Correct any mistakes with the ProNails Yoyoba Polish Corrector for a perfect result. The nutritive benefits for the skin make this product unique.
• 

  STEP 6

  To make the nail polish dry super-fast apply one drop of ProNails Drop & Dry on the edge between the cuticle and nail polish. The product spreads evenly over the nail polish and the essential oils provide nourishment for the cuticles.

angelwingfold

MODULE OF ANGEL WING FOLD

WHAT IS ANGEL WING FOLD ?

Angel Wing Fold

This is my new favorite fold. It's similar to the newspaper fold, but you don't have to decide ahead of time how much diaper to fold down at the top. For reference, this is a regular (4x6x4) unbleached Chinese prefold, Isaac is 8.5 months old, about 18-19 pounds.
Like the other folds, start by laying the prefold under your baby with the back lined up with their navel. Then fold the front of the diaper in thirds, leaving it open in the back so you can bring the wings around to pin.


MATERALS NEEDED ARE :

NAPPIES AND PINS


PROCEDURES :



Bring the front up between baby's legs and pull it snug.

Next, fold the excess under. Again, I like the diaper to fit below the navel.

Bring one corner around and pin, then do the other. I swear I can do this faster than finding the right snaps on a fitted diaper and fastening them. I prefer pins to snappis at this age because he's so mobile and he's getting to the end of the fit range of the diaper. A diaper that is pinned right at the corners is much more secure than a snappi that's barely hanging on to the edges.
 
Here's a picture of the little gusset that's formed at the thigh:

Then pull on a cover and you're all done. Happy baby :)








MODULE OF : RHODEL SIBAYAN