Article: Fresh yeast refers to yeast stored in a slightly moist, packed-together form, which keeps it active but cannot preserve it for nearly as long as modern dry yeast packing methods. Be aware that fresh yeast likely won't survive freezing, and only lasts 1 or 2 weeks at room temperature, or 1 to 3 months at most in the refrigerator. If it has become hard or turned dark brown, it is likely not usable. You may still test it by blooming to be sure, but it's wise to purchase additional backup yeast in advance so you do not have to interrupt your baking.   Note: fresh yeast is also known as cake yeast, wet yeast, or compressed yeast.   Never confuse liquid brewer's yeast with fresh baker's yeast. Only use baker's yeast (in any form) for baking. Measure out 1/4 cup (60 mL) of a liquid called for in the recipe you plan to follow. You may use more if you need a lot of yeast, but make sure to note down how much you use so you can deduct this amount of liquid from the recipe. For example, if a recipe calls for 1 cup (240 mL) milk, and you use 1/4 cup (60 mL) milk to bloom the yeast, only add 3/4 cup (180 mL) milk in addition to the yeast mixture. Warm the liquid slightly to between 80-90ºF (27 – 32ºC), which is the temperature that encourages maximum yeast activity. Fresh yeast is already active, not dormant like some dry yeast, so there is no need to warm the liquid further to "wake the yeast up."  This temperature is only slightly warm. Steam or a skin forming on the milk means the liquid is far too hot and may kill the yeast. Because fresh yeast contains moisture already, you do not technically need additional water. Water is recommended in most cases, since room temperature may not be warm enough for the yeast to bloom. However, if the room is warm, you may simply mash together sugar and yeast. Yeast feeds on almost any type of sugar, so mix in a small amount of white sugar, brown sugar, or anything natural and sweet. Artificial sweeteners cannot be used for blooming any type of yeast. Gently stir in an amount of fresh yeast called for by the recipe. Because fresh yeast contains some liquid ingredients as well as yeast, you will need to adjust the amount used if the recipe calls for a different type of yeast:  If the recipe calls for active dry yeast, use twice as much fresh yeast as the amount listed. If the recipe calls for instant yeast, use 2.5 times as much fresh yeast. If foam or bubbles form within 5 or 10 minutes, the yeast is alive and active, and the mixture can be added when the recipe calls for yeast. Otherwise, assuming the liquid wasn't too hot or cold, the yeast is likely dead and should be thrown away. Because fresh yeast is kept active, it will likely not take as long to bloom as dry yeast.
Question: What is a summary of what this article is about?
Examine fresh yeast for problems. Measure a small amount of water or milk into a heat-safe container. Warm the liquid. Mix in teaspoon (5 mL) of sugar. Add yeast to the liquid. Wait a few minutes and watch for bubbles.
Article: No matter how engaging you are, students will likely grow tired of purely listening. Try to encourage discussion and ask questions of the students frequently. In your lectures, try to keep them light-hearted and maybe try to crack a joke every so often. Do not be too uptight and formal with lecturing. These would be role models that students can identify to, such as relevant or local authors, entrepreneurs, and philanthropists.  If the students can see clearly how to structure their learning or careers in order to achieve what these people have, they will be much more inspired in their studies. Be sure the guest understands what the class is about so that it has some relation to the material. Tests and quizzes are an effective way to gauge the students' understanding level, but they can also add unnecessary stress. Students will respond better, and feel more comfortable, in discussions. It is also important to remember that tests do not necessarily gauge the understanding level of every student. Some students simply do not test well, even if they understand the material. Students can tell when a teacher does not care about the topic he or she is teaching. It is incredibly important to try maintaining an interest in your subject. Try to encourage the administration to allow you to have some wiggle room in creating your own curriculum. It is much ore difficult in public schools due to the common core, but try to fight for freedom in the classroom.
Question: What is a summary of what this article is about?
Avoid lecturing as your primary teaching technique. Invite people to your class that students can look up to. Do not over test the students. Be engaged with your own topics.
Article: You don't really need much water, but try to put an inch-and-a-half in the bottom of the pot, and put it on the heat. If you use too much water, it will take forever to boil, but don't use too little, or it'll evaporate before you can open the envelope. As you wait for the water to boil get ready with your envelope. With the side of the envelope with the opening flap facing down towards the water, find a spot where you can gently ease your thumb under the flap. A good spot is at the very end of either side of the flap, because some envelopes don't have any glue there. Be gentle, you don't want to tear the paper. Once the steam saturates the envelope (it will feel hot, damp and limp), the glue will melt, and the envelope will open.  Don't hold the paper in the steam for too long. You'll get it all soggy and give the game away. Hold the envelope over the steam for about 15 seconds, then start trying to open it, returning to the steam if it is still stuck.  Consider using a skewer instead of your thumb or finger to peel the flap up. It allows for more precise control and is especially effective if you place the skewer vertically underneath the flap at one end and twirl it along the length of the flap.
Question: What is a summary of what this article is about?
Put a pot of water on to boil. Hold the envelope over the boiling water. Apply constant light pressure on the flap.