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Cooking Classes For Visually Impaired
We did survey from that it was concluded that visually impaired men often reject Marriage proposals from visually impaired Women because they are unable to cook. Therefore we started this project , young men and women are taught various things here such as Kneading dough, cleaning and cuttingVegetables, basic cooking such as rice and dal, and cooking on an electricity Or gas stove. Also, they are taught to cook delicacies such as puranpoli, wada, pakodas, modes, puri, shrikhand, and even various Chinese dishes. These girls make delicious chutneys of various kinds.
First of all they are introduce to Safe Cooking Tips;
- To wear short sleeves or roll your sleeves above the elbow when
working at the stove. - To wear oven mitts to handle pots and pans.
- To Set a timer to remind them when to turn off the stove and electrical
appliances. - We teach them to make sure all your appliances are in good working
order and avoid overloading circuits. - Use a vegetable peeler instead of a knife for peeling fruits and
vegetables. - Always turn off the gas flame before you remove a pan from the burner.
Cutting Chopping and Measuring
- Make sure the cutting edge of your knife blade is facing downward before you cut or slice. You can identify the cutting edge of the knife blade without touching it. Since the cutting edge is usually curved, try rocking the knife blade forward and backward on the table top to determine when the cutting edge (which will rock) is facing downward.
- Use a measuring cup with raised numbers on the side or mark the cup with a 3-D pen, such as a Hi-Mark Tactile Pen or a Spot ‘n Line Pen: a 3-D plastic liquid that makes raised lines, dots, and shapes to identify clothing, canned goods, frozen foods, and mark the settings on appliances.
- Use individually-sized or stacking measuring cups to scoop desired amounts.
- Measure spices into your hand first to avoid pouring into a spoon (some spice containers have a wide opening to insert a spoon), or use measuring spoons with large numbers.
Placing Pans on a Burner
- Always position the pan correctly on the burner before turning the stove on.
- Always turn off the burner before removing the pan.
- Flat surface stoves can be problematic, but some have tactile contrast to indicate the burner. Again, never turn on a burner until your pan is in position.
- Check the evenness of heat around the pan by holding your palm at chest level and circling your hand to determine the location of the heat source.
- To check and adjust the position of the pan on the burner using a wooden spoon.
- Make sure the handles on the pots and pans and knobs on the lids are heat resistant.
- Make sure the handles are turned in when cooking so you will not accidentally bump or knock your pots and pans to the floor. Also be sure that the handle of the pan is not protruding over another burner.
Testing Food for Doneness
If students are seasoned cook before experiencing vision loss, they most likely relied on many techniques to determine when something was “done”—certainly not sight alone. So, while food timers and other devices will help them compensate for vision loss in the kitchen, they can also learn to lean more heavily on skills and senses probably been using for years:
- Use touch (carefully) to check whether the food is cooked or not .
- Listen for Pakode Bhaji to stop sputtering in their oil to know when they’re done.
- Many foods smell a certain way when cooked. We help them to recognize the signals by using other sense .
Adapting Cookbooks and Recipes
- They learn through Cookbooks which are available in braille, large print, and recorded versions.
- Even students Search the recipes and watch videos on YouTube to learn new recipes.