Problem: Write an article based on this summary: Adjust the solo to your intended audience. Choose your form of dance. Select appropriate music. Plan practice time. Designate a place to practice.

Answer: Your dance solo should be geared towards your audience. For example, if you're auditioning for a highly technical dance company, the goal of your dance solo may be to present your advanced technical ability. On the other hand, a dance solo for a community event may be geared solely towards entertaining others. The music and movement needs to reflect the aim of your solo.  For example, if you choreograph a fun and easy solo, it might not be the best choice to perform for an audition that requires displaying your technical ability. If you choreograph and highly technical and difficult solo, it might not be appreciated as much by an audience that is just looking to be entertained and doesn’t have knowledge about the technicalities of dance. For example, choose a ballet, jazz, modern, or tap routine. Some choreographic pieces are intended to dazzle through high-energy movements. Others dancers are meant to move others through awe-inspiring gracefulness. With the goal of your solo in mind, consider the type of dance and movement that would be  beftyou’re your dance ability and audience.  If you’ve never had ballet training, but want a slower, awe-inspiring routine, you may want to try modern or contemporary dance. If you want a fun, high-energy solo, go for tap, jazz, or hip hop. When auditioning for a traditional ballet company, select classical music or a piece that you would commonly dance to in your ballet classes. If you will perform the dance solo at a social or community event, choose music that will appeal to audience members. Try to pick a song that you would enjoy listening and dancing to. Some contemporary dances are performed to recitation of words, or in the case of a step dance, you would create your own music through clapping and stomping. Choreographing and then practicing a dance solo will take time and effort. Set aside an amount of time to work on your routine. You can practice for an hour five days or just a few days a week. Begin working on your routine early enough so that you will feel comfortable with your solo by performance time. Beginning your solo a couple of months ahead of performance time is ideal. The best place to practice is at a dance studio. If you are a member of a dance studio, ask if you can use the space for practice time. Some studios will allow you to rent the space for practice even if you aren’t a member. Practicing in a place with clean, hard floors is okay if you don’t have a studio available to you.  You should only practice on vinyl or hardwood floors if you are dancing in pointe shoes. If you’re not dancing in a studio space, make sure the floor will not damage your dancing shoes.


Problem: Write an article based on this summary: Fill a large pot with a fixative solution. Add fabric to simmering solution. Rinse out the fabric.

Answer: Pour salt and/or vinegar into the pot. Add enough cold water that you will be able to submerge your fabric later.  For berry dye, use 1/2 cup of salt for every eight cups of water. For plant dyes, use one part vinegar to every four parts water. Bring the solution to a boil over high heat. Reduce the temperature to medium-low to maintain a simmer. Submerge the fabric and allow the solution to simmer for one hour. You can use tongs to carefully lower the fabric into the simmering solution. Remove the pot from heat and allow it to cool. Remove the fabric from the pot and wring out the liquid. Hand wash the fabric with just cold water. If you’re in a hurry, you can drain the pot and cool down the fabric right away with cold water in the sink.


Problem: Write an article based on this summary: Place the ice cream bowl into the freezer the night before. Set up an ice bath on the day you're ready to make ice cream. Whisk the egg yolks and sugar. Heat the milk, then add the vanilla. Temper the egg mixture with the hot milk. Pour the egg mixture into the milk, then heat it until it thickens. Pour the custard base through the strainer into the ice bath bowl. Stir the heavy cream into the custard, then chill it completely.

Answer:
Most types of ice cream machines have a bowl that needs to be frozen for several hours. If you forgot or didn't get a chance to freeze the bowl, prepare the base as instructed in the following steps. Put the base into the fridge and the bowl in the freezer, then churn it the following day. French-style ice cream is also called custard style. It is made with egg yolks, which gives the ice cream a smooth, rich, and creamy taste and texture. Place a large bowl into a sink. Fill the sink with enough ice and cold water to reach ½ to ⅔ of the way up the side of the bowl. Place a strainer over the bowl.  The ice bath should be more "ice" than "water." You will be tempering the eggs to reduce curdling, but some curdles may form. The strainer will catch them. Separate the yolks from the whites first. Place the yolks into a medium-sized mixing bowl and add the sugar. Whisk the two together until the mixture turns pale yellow. Set the bowl aside when you are done. The mixture will be thick and dark yellow at first; keep whisking until it turns pale. Pour the milk into a medium-sized saucepan, then place it on the stove. Add the vanilla extract, then bring the milk to a simmer over medium heat. Once it comes to a simmer, remove it from heat.  You can also use a vanilla bean pod instead. Split the bean in half, then scrape the seeds into the milk. Add in the pod as well.  Consider adding other herbs and spices to the milk for extra flavor, such as mint leaves, lavender flowers, coffee beans, chocolate, etc. Measure out ½ to 1 cup (120 to 240 milliliters) of the hot milk. Slowly pour it into the egg mixture, whisking while you do so. This will help gradually warm up the egg mixture and prevent it from curdling in the next step. Stir the tempered egg mixture into the milk first. Place the saucepan back on the stove and turn the heat up to low. Stir the custard base slowly, but constantly, as it cooks. Be sure to scrape the bottom and sides of the saucepan often. You are ready for the next step when the custard turns thick enough to coat the back of a spoon and reaches 170°F (77°C). Once you have everything in the bowl, lift the strainer out. If you see anything caught in the strainer, such as egg curdles or vanilla bean pods, throw them out. You can leave the custard base in the ice bath for 20 minutes, stirring it occasionally. You can also cover the bowl with plastic wrap, then refrigerate it for 3 to 8 hours. For extra flavor, stir in your favorite extract, liqueur, or flavoring oil.