Q: Be kind, appreciative, and polite to the teacher; they will take you more seriously this way. Blaming the teacher won't work. (However, don't be a suck-up, even if your situation is dire. Suck-ups are both obvious and annoying.)  Your teacher will be impressed by you seeking out help and advice, but be sure to ask for guidance rather than demanding the answers outright. Use conciliatory not accusatory language. 'I want to understand why I'm not getting the grades I expected to achieve, I was wondering if you can talk to me about where I am going wrong'. Don't say 'why do you keep failing me?'. Show you are taking responsibility by saying something like: 'I am failing, and I want to improve with your help'. Show your commitment by explaining that you have already thought about what you can do to improve, and ask for tips on implementing your ideas. By doing this, you are demonstrating that you are not afraid of hard work, and that you understand that the teacher has knowledge and skills that can be beneficial for you.  If you have worked out a timetable for studying, ask them to look over it. They will have an idea of your strengths and weakness, so say 'can you tell me which things I should focus on most of all?' If you're struggling in a class, don't wait until the exam comes around. It's best to approach your teacher and ask to have a chat about your work long before the exams begin. If you can identify and address the problems you are having early you can avoid bad grades in the first place. You will also be seen as proactive, attentive and interested in your work. If your teacher only sees you once a week, it can be hard for them to know too much about you outside of class, and whether there are any circumstances that are making it hard for you to keep up with your studies. Don't be afraid to talk about this to a teacher. Don't try to absolve all responsibility, but rather give the teacher a full picture so they can understand what's going on.  Chances are they want to understand the reasons why things are going wrong so they can better help you put them right.  If you are having problems at home, you might prefer to talk to the school counsellor (if you have one). But if you have a teacher you trust and have a good relationship with, they could be the best choice.
A: Talk to your teacher about your concerns. Ask for practical advice. Talk to them before you flunk. Put your school problems into context.

Q: Pour the milk into a double boiler and put it on a burner set to medium heat. Let it come to the target temperature without stirring or otherwise disturbing the milk. Use a thermometer to monitor the temperature.
A: Heat 10 quarts (9.5 L) of whole milk to 88 °F (31 °C).

Q: After you’ve cooked the garlic with the mixture, add the beans and 10 cups (2.4 L) chicken stock to the pot, and mix well. Allow the mixture to come to a full boil. If you don’t have chicken stock on hand, you can substitute water. Once the pot comes to a boil, turn the heat down to medium low. Leave the pot uncovered and allow it to simmer until the beans become tender and begin to thicken up, which usually takes approximately 2 hours.  Make sure to stir the beans periodically while they’re simmering to ensure that they cook evenly. If the beans get too thick or dry, add more stock or water. Only add ¼ cup (59 ml) at a time, though, so you don’t make the mixture too thin. When the beans have simmered for a couple of hours, remove the pot from the burner. Use the back of a heavy spoon to mash approximately ¼ of the beans against the side of the pot. After mashing some of the beans, stir them into the rest of the mixture to incorporate them. Return the pot to the heat, and cook them on medium low for another 15 to 20 minutes, or until the mixture thickens and becomes creamy. Since this step takes a bit of time to simmer, this is a good time to start your pot of rice.
A: Stir in the beans and stock and bring the pot to a boil. Lower the heat and simmer until the beans are tender. Take off the heat and mash some of the beans. Place the pot back on the stove and cook until the beans become creamy.

Q: Add 7 cups (1.65 liters) of water to a large pot and bring it to a boil, then remove the pot from the heat. Mix in the ½ cup (118.29 ml) of sugar into the hot water and stir it until it’s completely dissolved. Once the sugar is dissolved, add the 4 tea bags. Let the tea sit and cool until it reaches room temperature. Then take out and discard the tea bags. Pour all of the cooled sweet tea that you just made into a large, clean jar. Then pour 1 cup (236.58 ml) of the unflavored, store-bought kombucha into the jar. If there is a small kombucha scoby forming in the store-bought kombucha bottle, make sure that you add it to the jar as well.  If you do have a small scoby in the jar, it will grow from a “baby” scoby to a larger “mother” scoby. Don’t worry if you don’t have a small scoby in the bottle; a scoby will still develop in your jar.
A:
Bring water to a boil. Add sugar and the tea bags to the water. Let the tea cool. Combine the tea and bottled kombucha.