![]() ![]() The preparation should happen before test day not the day of. The key to scoring well is to answering test questions QUICKLY and CORRECTLY within the given timeframe which means timing yourself and redoing questions over and over again to make it easier on test day. Many students believe if you know how to do the questions, they will be okay on test day. □□ □□□□-□□□□□ from prior years so you have an idea of the questions that might be asked on test day. Each wrong answer is a pathway to the right answer and overall more clarity of the topic. After, apply theory to practice problems. Take your time to review theory in depth. Don’t procrastinate just b/c you have these extra days. You will inevitably fall behind so use the catch up days to keep up when you fall behind. Factor in other classes and their commitments. Spread apart these tasks over a period of study sessions. Estimate the amount of time it will take for each task. Create a study tasklist of things you need to complete before test day: # of lectures, textbook readings, practice problems. People don’t want to go to the trouble of taking out their electric mixer to make whipped cream-I think that has to be the reason why so many people buy the stuff in the can.Ever wondered what your grade on a test would be if you actually sat down and studied like you were supposed to? Read below for more ⬇️ □□□□□□ □□ □ □□□□□ □□□□. I think what holds people back from making Irish coffee at home is making the thickened cream. But I’ll bet that it isn’t made as often at home. During the demo, I also learned that Irish Coffee is the third most ordered drink in restaurants after a Manhattan and an Old-Fashioned. This hack for thickening cream is a game-changer. This is also a great way to make flavored whipped cream, adding your favorite spirit or liqueur. If you shake it too long and it is too thick, you can thin it out like I did with a little whiskey or some more cream. Remember, you can always make it thicker by shaking it longer. The slender squeeze bottle was perfect at 30-40 seconds, but my mason jar needed twice as long. The next time I made it, I was careful to time my ‘shakes’ and discovered that the more cream that is in the bottle or jar, the longer it will take. I thinned it out with whiskey and still used it, but it didn’t have that perfect soft creamy texture. Once I opened the bottle, I was well on my way to making butter. The first time I made it, I didn’t believe that it would only take 30 seconds, so I kept shaking. ![]()
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