What’s the best way to learn infant and child CPR?The best way to learn how to administer cardiopulmonary resuscitation (CPR) is to take a class taught by a certified instructor. Hospitals, community centers, and local chapters of the American Red Cross and American Heart Association offer CPR classes.
Instructors use a child size mannequin to demonstrate how to perform every aspect of the technique, from how far back to tilt the head to how hard to strike a child’s back if he’s choking.
It’s better to attend a class in person than to try learning from a book or website (although it’s useful to have those materials available to refresh your memory). Practicing each step of CPR with an experienced instructor helps you learn proper technique and remember what you’ve learned, so you’ll feel prepared in the event of an emergency.
What happens during a CPR class?You’ll learn techniques for handling a life threatening emergency if a child is choking or isn’t moving or breathing because of a fall or a near drowning, for example.wholesale nfl jerseys from china You’ll also learn accident prevention and childproofing measures. The techniques are different for babies and older children, so it’s important to learn both.
In a pediatric first aid/CPR/AED course, participants learn how to prevent, recognize and respond to cardiac and breathing emergencies, use an automatic external defibrillator (AED), treat wounds and burns, and care for sudden illnesses in infants and children under age 12. The class usually lasts from two to five hours.
What if I can’t go to a class?For those who can’t attend a CPR course, the American Red Cross online store offers books and DVDs on emergency preparedness. You can find resources on how to prevent, recognize, and treat cardiac, breathing, and first aid emergencies, what emergency supplies to keep on hand, and how to develop a disaster plan.
You can also download a free first aid app from the American Red Cross website, the app store on your device, or by texting “GETFIRST” to 90999. The app covers common first aid emergencies and includes videos, interactive quizzes, and step by step instructions.
Individual Beef Wellingtons
Preheat the oven to 400F. Spray a baking sheet with nonstick spray. Sprinkle the filets with the salt and pepper.
Heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the filets. Cook until browned on both sides, about 4 minutes. Transfer to a warmed plate.
Return the skillet to the heat; add the mushrooms, onion, thyme, and garlic. Cook, stirring occasionally, until the mushrooms are softened, about 6 minutes. Add the Madeira and cook until liquid evaporates, 3 minutes. Remove from heat and let cool 5 minutes.
Cover the phyllo sheets with plastic wrap to keep them from drying out as you work. Place one sheet of phyllo on a work surface, with the long side closest to you. Spray with nonstick spray and top with another phyllo sheet. Spray the second sheet with nonstick spray, then cut the stack in half vertically. Place one filet in the center of the lower third of each half. http://www.cheapnfljerseysonlinef.top Top each filet with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the filets, and roll up the long end, jelly roll style. Transfer to the baking sheet, and repeat with the remaining phyllo, filets, and mushroom mixture.
Spray the Wellingtons with nonstick spray and bake until the crust is golden and the filets are cooked to the desired doneness, 10 12 minutes for medium. Yields 1 Wellington per serving.
Madiera, a rich tasting fortified dry wine made on the Portuguese island of the same name, gives the Beef Wellingtons an incomparable, complex flavor. If you don’t have any in your pantry, substitute dry sherry or, for a less flavorful, teetotaling version, use reduced sodium chicken broth instead (and subtract 1/2 POINT per serving). In the sixties, Beef Wellington was a dish to aspire to, attempted only by a few home cooks. In the classic technique, expensive, fork tender beef fillet is spread with either foie gras (fatty goose or duck liver) or duxelles (sauted mushroom shallot herb paste), then wrapped in puff pastry and baked.