Summarize the following:
The candy syrup required for a particular candy recipe will be explained by the recipe itself but usually the recipe uses shorthand for what requires a deeper understanding. The different levels of hardness for candies are:  Thread: 106-113ºC/223-236ºF Soft ball: 112-116ºC/234-240ºF Firm ball: 118-121ºC/244-250ºF Hard ball: 121-130ºC/250-266ºF Soft crack: 132-143ºC/270-290ºF Hard crack: 149-154ºC/300-310ºF Caramel: 160-177ºC/320-350ºF. This has a characteristic of soft, 5-7.7cm/2-3" threads of sugar. Dip the cooking pan into cold water. Lift out a small amount of the syrup and pour it gently over the rim of the teaspoon. Look for a thin thread; if it shows, then the temperature is right. To test for this, dip the pan into cold water. Drop a small amount of the syrup into a bowl of cold water, then roll the syrup into a ball using your fingers. If you find that the syrup forms a ball when in the water and that it is soft and easily flattened under pressure, then it's ready. Dip the pan into cold water. Repeat the process of dropping a small amount of the syrup into a bowl of cold water. Shape it into a ball in the water and take it out. If you find it keeps its shape when lifted out but loses it once it begins to warm up, it's ready. Dip the pan in cold water. Drop a small amount of syrup into a bowl of cold water and attempt to make a ball in the water. Remove from the bowl. If it keeps its shape even when pressed slightly and is still sticky to touch, then it's ready. Dip the pan in cold water. Drop a small amount of the syrup into a bowl of cold water. Pick the syrup up with your fingers and gently separate your hands to pull the syrup. If the pulling reveals a syrup that forms a hard thread that isn't brittle, then it's ready. Dip the pan in cold water. Drop a small amount of the syrup and then take it out between your fingers. Try to break it; if it cracks or breaks and is brittle, then it's ready to use. Dip the pan in cold water. Pour a small amount of the syrup onto a white plate. The colors will tell you all:  Golden honey color: light caramel Golden amber color: dark caramel Darker: bitter caramel.

summary: Learn the different levels of hardness in candy making. Test for thread. Test for soft ball. Test for firm ball. Test for hard ball. Test for soft crack. Test for hard crack. Test for caramel.


Summarize the following:
Do not attempt begin taming until it has spent a few weeks getting accustomed to its new environment. Keep the cockatiel in a quiet, calm area. You may say anything you like, as long as your voice stays calm, without sudden changes in volume. Also try to speak softly, not loudly. Lower yourself to just above the cockatiel's eye level if you are taller than its cage, putting yourself in a less threatening position without appearing submissive. Keep this up for a few days before you make any attempt to train the bird. At some point, now that your bird is used to the sound of your voice, he or she will begin to move toward you when you sit down to talk to your cockatiel. At this point, you can begin to train your bird, but only very slowly. A spray of millet is commonly used to train cockatiels, since the birds are typically enthusiastic about the food, but you may use any cockatiel-appropriate food in small amounts. Hold it through the bars of the cage, but not directly at its face. This encourages the bird to make its way toward you voluntarily. Keep it steady as the bird pecks once or twice, or let it peck for up to five seconds when it demonstrates unusually good behavior. Only use the spray of millet, or whichever treat you chose, as a treat. The cockatiel may be less motivated for training if it can eat the same food without working for it. Each day, set aside some time to talk to the cockatiel, keep your hand steady near the bird, then give it a treat if it calms down. Spend no more than 10 or 15 minutes per session, one or two times a day, to avoid making cockatiel anxious. At the end of each session, make the cockatiel move closer to your hand before it can get the treat. Even if a young bird is willing to play with you and appears happy, keep these sessions to no more than 15 minutes, as a young bird needs to return to its cage to eat and rest frequently.

summary: Stay quiet and unobtrusive around a new cockatiel. Talk to the cockatiel from outside the cage. Make sure your bird is comfortable with you. Offer the cockatiel a treat. Repeat this routine daily.


Summarize the following:
If you plan to reproduce photographs in your work, assigning a figure number to each image makes it easier to refer to the photos when you discuss them in your text. Each image should have a unique number within your document (e.g., Figure 1, Figure 2, etc.). Once you have assigned a figure number and decided where to place your image in the text, you will need to label your image with a descriptive caption. The caption should include full information about the photograph, including the photographer’s name, title of the photograph, date, and information about the source. For example, in Chicago Style, the caption underneath a photograph could say: Fig. 1. Reginald Pepper, Still Life with Haddock. 1919, black and white photographic print. The Estate of B. Wooster. From: B. Wooster, Pepper’s Pictures. London: Faux Publications, 1932. Pl. 275. If you have obtained permission to use the photograph, you should indicate this in the caption. Write a line after the full citation in your caption indicating who owns the photograph and that you have their permission to use it. For example:  Fig. 1. Reginald Pepper, Still Life with Haddock. 1919, black and white photographic print. The Estate of B. Wooster. From: B. Wooster, Pepper’s Pictures. London: Faux Publications, 1932. Pl. 275. Copyright 1932 by the Estate of B. Wooster. Reprinted with permission. Some sources (for example, online museum databases or photographic archives) may provide blanket permission to reproduce their images for certain types of uses. Check your source for terms and conditions and detailed information on how to credit their images.
summary: Create a figure number. Write a caption for the photograph. Include a credit line.