The outline should contain the subject matter to be taught, the format by which it will be taught, and the sequence. Be sure to align outline details with the desired outcome and timeline of the class. Determine which portions of the lesson plan and which objectives will require presentations, which will be hands-on, etc.  If the objective is for students to understand a play's plot, they may benefit from acting out or watching portions of the play. Striving for affective growth could be an objective accomplished through heated but cordial debate on a controversial historical event. Perhaps a see-saw could be used for a kinesthetic physics lesson. Write the objective to display the outcomes of adding more force or mass to one side of the see-saw. Determine what the students currently know, then work on the steps required for coherency. Large objectives can be broken down into daily objectives to reinforce the overall objective. Some objectives can be skipped if the students already comprehend the concept. Whether you prefer pop-quizzes and weekly tests (i.e., formative assessment), or comprehensive exams (i.e., summative assessment), including assessments is paramount to the lesson plan objectives.  Without measurement of some kind, it’s nearly impossible to determine if the students are learning.  Use minor objectives that help build towards the final, major objective. The evaluation may not necessarily be a test given to students. Allow enough time for modification based on evaluations.  If your students are struggling, it would be wise to alter lesson plans and objectives to either reinforce the concept through alternate instruction, or review the material already presented. Structuring the objectives in a specific manner may more concisely breakdown what is desired. Try to follow a few basic practices such as the examples below:  Ensure objectives clarify final results instead of instruction type. Use action verbs (e.g. compare, contrast, align, categorize) that demonstrate what students are being asked to do. Start sentences describing each objective with “Students will be able to . . .” Avoid vague action verbs that do not effectively convey the requirements.  Verbs such as "learn" do not really provide much guidance.

Summary: Compose an outline. Maximize student abilities by including different teachings styles. Develop activities that meet the lesson plan objectives. Build in evaluations. Write the objectives.


Before we can toss everything into the ice cream machine, we'll need to turn them into a custard. Whisk together all of these ingredients in a medium saucepan. Heat over low heat, constantly whisking to prevent a skin from forming. Bring almost to a simmer, then remove from heat immediately. When it's ready, the mixture should coat the back of a metal spoon. The light corn syrup makes the end result denser and fudgier than a regular ice cream recipe that only uses sugar. You could use honey instead, but use a little less to avoid overpowering the other flavors. Separate the egg yolks. Beat them in a separate bowl or mixer until slightly thick. The main difference between a custard base and an ice cream base is the number of egg yolks. If you enjoy extremely rich, smooth, eggy custard, you can increase this to six or seven egg yolks. . Pour a thin stream of the hot milk mixture into the eggs, whisking constantly. You must pour very slowly and whisk vigorously to avoid cooking the eggs. You can stop once once the eggs are thoroughly combined with about half of the milk mixture.  Alternatively, pour a small spoonful of milk into the eggs, whisk while counting to ten, and repeat. This is slower, but less likely to cook the eggs. Keep the bowl stable by placing a rolled-up towel around it. This allows you to whisk with one hand while pouring with the other. If you notice any bits of scrambled egg, strain them out and temper the rest more carefully. Pour the tempered mixture back into the saucepan with the rest of the milk. Heat over medium-low heat, stirring frequently. Remove from heat once the mixture thickens enough to coat the back of the spoon, and leaves a line behind when you run a clean finger through the coating. If you have a cooking thermometer, bring the mixture to 170ºF (75ºC). Again, if you notice any lumps, strain them out before you continue. Remove the vanilla bean pod as well, if using. Pour the custard into a bowl and stir in the heavy cream until combined. Stir in a little salt as well, less than you would for a regular ice cream base. Frozen custard is warmer than ice cream, which makes salt and sugar seem stronger-tasting. Press a sheet of plastic over the custard to prevent a skin from forming. Chill the bowl in a cold refrigerator, and/or in an ice bath as well. For best results, chill for 4–8 hours. You can continue after an hour or two as long as the custard is cold to the touch, but the end result will be chewier.  Keep the custard in the coldest part of the fridge. This is usually the back of the lowest shelf, or the back of the top shelf if your fridge has an ice-making component.  A wide, shallow bowl will chill more quickly than a deep one. Commercial manufacturers use a special frozen custard machine, but this recipe is intended for a regular, home ice cream machine. Follow your machine's instructions to freeze the custard base, or set it to churn for 20–40 minutes.  If your ice cream machine allows you to control the churning speed, reduce it to the minimum setting. (Most do not have this option.) To make a "concrete," finely chop candy or cookies, freeze them, and add them the machine during the last two minutes of churning. The custard will melt quickly, so it's best eaten right away. If you prefer a harder frozen custard, stick it in the freezer for a couple hours. Unlike ice cream, this will lose its texture rapidly, and is best eaten within a few hours.

Summary: Heat half-and-half, sugar, light corn syrup, and vanilla. Beat the egg yolks. Temper the eggs with the milk mixture Heat to form a custard. Stir heavy cream and salt into the custard. Cover in plastic wrap and chill. Churn in an ice cream machine. Serve.


The dimensions mentioned here are for the pop up flash for a Nikon D70S. For this example, the measurement around the flash is 5 centimeter (2.0 in) X 2.5 centimeter (1.0 in). If you are unsure about your measurements, create a paper template with the measurements.

Summary: Measure your camera flash.


For occasional water-based stains, for example beverages or sweat, treat your rubber floor with a white vinegar solution. Mix a solution that is 50% water and 50% white vinegar. Use a towel to rub the mixture on the stained area in small circles to lift as much staining as possible.  When finished, mop the area with mild dish soap and water just as you would when performing routine cleaning. Allow the area to air dry. Turpentine is highly toxic and should be handled with care. Wear rubber gloves, ventilate the area well, and secure all pets and children elsewhere before handling. Pour up to 3 teaspoons of turpentine on a clean, dry cloth, and blot the area to lift staining.  When finished, mop with soap and warm water as normal, allowing the area to air dry. Turpentine is a last resort for severe, oil-based staining. Used to excess, it can even stain your rubber floors. If you get some paint on your rubber floor, use a small amount of paint thinner to clean the drips. Wear rubber gloves, ventilate the area well, and secure all pets and children elsewhere before beginning work. Pour a small amount of paint thinner on a clean, dry cloth and wipe the dripped areas in a short sweeping motion, using a new part of the cloth each time. The bits of paint will begin to peel and lift.  Sweep paint flecks up into a dustpan and discard. When finished, mop with soap and warm water as normal, allowing the area to air dry.
Summary: Use a vinegar solution for water-based stains. Use turpentine on oil-based stains. Lift paint stains with paint thinner.