Article: You should work out no more than five days a week when it comes to lifting weights. This is because overtraining and injury can occur, resulting in you not seeing results.  During the first couple of weeks, focus on building strength safely. This means lifting slightly heavier weights at lower reps, and resting for about two minutes so your muscles don’t fatigue. After you’ve begun to build mass, do more intensive workouts with higher reps and lower weights to tone your muscles while still building. Rest times on lower weights should be around one minute.  Don’t overtrain because you're not getting bigger quickly enough. Trying to speed up the process will make you feel too sore to want to work out. A diligent workout plan can show results of about half a pound of muscle gain a week in men, and about half a pound every two weeks in women.  Cardio can be done every day, if you wish, and is very important when it comes to shedding any unwanted fat. Do cardio after you workout, not before, to ensure that your body can perform at a peak level, as cardio will tire you out. Remember that you want to be working out larger muscle groups, spending different days focusing on different parts of your body. In addition, remember to populate your schedule with different, more advanced routines as you progress. If you want to see fast progress each week, you have to advance your routine each week.  Start by adding five pounds to the weights you lift each week. Add an extra set to your routines at the end of the week to prepare for upping the weight the next week. If you workout your chest, triceps and shoulders on Monday and/or Thursday, focus on your back and your biceps on Tuesday and/or Friday. On Wednesday, work out your legs and add some cardio to your routine. Find a good workout that fits your body and goals. If you want to build size and strength, vary your rep ranges depending on the workout. Start with low rep sets (5-8) with heavy weights on one day, and then lower the weight while increasing the reps (12-15) on the next day you work that muscle group. Varying your weight and reps will keep your muscles guessing, forcing them to adapt to varied routines increasing strength.  Remember that you can and should add weight to your workouts each week. So even on the lower weight days, you want to be increasing how much you lift. Increase the weight slowly over time for the best results. For dumbbells, increase the weight by one to two pounds each week. For plates, you can increase it by five pounds. Cardio can help you get energized for the start of the week.   Run a couple of miles, swim, do some bodyweight workouts, or even yoga during the weekend to help your body stay focused. Though you might think cardio will burn your muscle and your fat from putting your body in a catabolic state, 30-45 minutes of cardio a week can actually help build muscle. Because cardio workouts increase the number of capillaries in your muscles, you can get more oxygen and other nutrients flowing through them to build mass and increase recovery time, ultimately building your body up faster. Most gyms or fitness clubs have staff members that can help you build a diet and exercise plan that’s tailored to your body. A trainer can also lead you through workouts and keep you on track. Having a trainer aiding you will help you learn how to work efficiently and get the most from your time and efforts in the gym.  Trainers will also monitor your progress, guide you on a well-balanced diet, stay properly hydrated, and help you get proper rest and recovery. Achieving your goals should be rewarding both mentally and physically. With hard work, a sensible and healthy diet, and proper rest, you will get the body you’ve always wanted.
Question: What is a summary of what this article is about?
Workout correctly. Follow your workout plan to shed unwanted fat and gain muscle quickly and effectively. Maintain a good cardio plan by doing some type of cardio on the weekend. Do not be afraid to ask for help. Hire a trainer.
Article: The hands will move when you press the spindle at the bottom of your gauge. The outer face, which can be turned by twisting the outer rim of the face, takes the smaller measurements, usually in one-thousandths. The inner face, which is small and stationary, keeps track of the number of revolutions.  Some dial indicators may have more than one face. If yours does, consult the instruction documents for more information about the extra faces. Your manufacturer will also print the range of measurements on either your dial indicator or the instructions that come with it. They commonly measure from .001-1.0 inch. The spindle extends from the bottom of your gauge and is used to take the measurements. To take a measurement, you will press it against what is being measured. The length of the spindle that can be inserted into the gauge during the measurement will correspond with the measurement that appears on the dial face. You should see 100 marks on the larger face that represent .001 inches. The length of your spindle and number of revolutions that the hand makes on the larger face when the spindle is fully inserted will determine how the marks on the small face are measured. For example, if you can insert your 1-inch long spindle for 10 revolutions, then each revolution measures .1-inches.
Question: What is a summary of what this article is about?
Look at the faces on your dial indicator. Measure how long your spindle is. Identify the measurement marks.
Article: Divide the 1kg dough into 10 balls for large rolls, or 13-15 balls for dinner rolls. Pick up one end in your thumb and fingers and wrap the other end around your fingers, going away from you. The dough end should now be tucked underneath the loop to form a simple knot. This is similar to tying a knot in a balloon.  You may also roll the dough thinner, and tie a double knot, reef knot or any other form such as a pretzel which is also attractive. Another variation is to pick up the dough "sausage" in the middle and then twist the two halves around each other like you would make string or twine, then tuck the exposed ends underneath to make a round knot shape. You may dip in seeds or grains as per the Baguette method. Place them directly on the baking tray to proof, or on a floured cloth from which you can later transfer to a hot stone. Proof until doubled in size.  Also splash the oven with water if you desire a crisp crust. The rolls should be golden and hollow when tapped.
Question: What is a summary of what this article is about?
Prepare the portions. Roll each ball into little baguettes about 15cm / 6 inches long. Decorate as desired. Bake for 10-15 minutes.