In one sentence, describe what the following article is about: Unfold the pattern and lay it out on a flat surface. Retrieve your instruction book and turn to the cutting layout guide for your pattern. Use the cutting diagram to help you identify the pieces you will need for your garment. The pattern pieces diagram may also be useful. Set your iron on low. Once the iron is preheated, iron the pattern. This will get rid of any wrinkle and folds in the paper. Carefully cut out each of the pieces at the correct size from the piece of pattern paper. Patterns contain various symbols. After cutting the pieces, familiarize yourself with the symbols printed on the pattern:  Single, heavy line: this is a cutting line. Double parallel lines: these lines are used to lengthen or shorten a garment. Triangles: triangular notches indicate where one piece will join with another piece. Dots: these empty or filled circles indicate where seams start and stop. Prior to cutting the pattern, you must properly prepare the fabric. Wash, dry, and iron the fabric. Fold your fabric as instructed in the pattern. Lay out your washed and ironed fabric on a flat surface—the wrong side of the fabric should face up unless specified otherwise. Always double check to make sure your fabric is machine washable. Flip the instructions open to the cutting diagram for your garment. Place and pin the pieces onto the fabric as described and shown in the cutting diagram. Before cutting, make sure your pieces are properly aligned with the grainline of the fabric. Retrieve a pair of sewing scissors. Carefully cut out the pattern. Rotate the fabric as needed.
Summary: Locate the pattern pieces required for your garment. Iron the pattern and cut out the size you need. Identify the symbols on the pattern pieces. Prep your fabric. Arrange the pieces on your fabric. Cut the pattern.

In one sentence, describe what the following article is about: Sometimes a mixtape will just be some of your favorite songs, but a really impressive mixtape has a theme and conveys a message. Think carefully about the person you are making the tape for and what you hope to express to them. Different types of mixtape call for different stylistic approaches. A few of these are covered in greater detail below. A great mixtape may have some familiar songs and some songs that will be new to the recipient. Choose songs you like, and think your loved one will like, but don't be afraid to push their boundaries a little. Less is more! Don't just dump all your favorite songs onto your mixtape unless you are just trying to share some music. If you want to send a message, be spare with your selections. Use only what you need to say what you want, and no more. Putting tracks in the perfect order is part of the art of the mixtape. Consider the narrative, tonal, emotional and musical arc of the mixtape. Craft your songs into a story.
Summary: Consider your theme. Think creatively. Choose a nice mix. Be selective. Order your songs carefully.

In one sentence, describe what the following article is about: Choose a knife that’s designed especially for carving meat. This will make it easier to make the cuts, and it’ll actually help you avoid injury. Cut right through the thigh bones. You may need to exert some pressure to make these cuts. You can now separate the drumsticks from the thighs. Find the leg joints by wiggling the drumsticks back and forth. Make decisive cuts right through the joints. Lift the wings from their position at the tops of the breasts and wiggle them to find the ball joints. Work your knife through these joints one at a time. You can either leave the wings whole or make them into smaller, more manageable portions. To cut them up, slice through the middle joints of the wings. Put your hand on top of one breast to grip it firmly. Using your other hand, make a cut from the top to the bottom of the bird. This cut should follow the contour of the keel bone. Work your knife underneath the breast so you can slowly lift it away from the bird in one piece. Repeat to remove the other breast. Angle your knife so you can make your cuts at a slant, giving you better slices. Once you’ve cut both breasts, place these perfectly-cut servings on a warm platter! Warm your platter by putting it in the oven on its lowest setting, which is usually 150 °F (66 °C), for about 5 minutes. Flip over the thighs so the bones are exposed (the skin side should be face down). Lift the flat hip bones on the sides of the thighs and move them back and forth until you can pry them off the bird. Next, cut along both sides of the thigh bones with your knife so that you can remove the bones from the meat. Slice through this boneless thigh meat to give your guests easy-to-eat portions. You can save all of these bones, along with the entire turkey carcass, to make soup. Place the slices of breast meat on one side of the platter and the sliced-up thigh meat on the other. This will allow your guests to easily choose between white and dark meat. Then, lay the wings on the outer edges of the platter. Finally, place the two drumsticks in the middle of the platter, facing in opposite directions.  If necessary, you can layer the different types of meat on top of each other a bit to make them all fit on the platter. To make your platter extra spectacular, put down a bed of crisp leafy greens before you lay down the meat. Once your meat is added, create a fall-themed border of ruby-red apples, sprigs of rosemary, and mini-pumpkins.
Summary:
Use a sharp carving knife. Remove both legs by slicing across where the thigh meets the body. Cut through the leg joints to remove the drumsticks. Remove the wings from the top of the turkey. Cut away the breast meat to make two complete halves. Make several slices through each of the breasts. Remove the hip and thigh bones from the thighs. Arrange the different meat pieces on your platter.