Problem: Article: Older students will place a high value on their free time. If a student or students are not quieting down, you can try making them stay after class or during a break. This penalty, or threat of it, should be enough to get most students to settle down and stay quiet when it's time to work. You can try implementing a call and response practice with your kids to help them quiet down. Get in some practice by being noisy, doing the call and response and then making sure that they quiet down after. Strive for complete silence while practicing. The next time your kids get too loud, issue your call and wait for their response, followed by silence. For example you might say "What are we?" and have your students whisper "Quiet". Older kids respond better to longer responses. You might try using lines from songs or famous passages in books that your class is reading. Playing some quiet music during class time can be an effective way of keeping things quiet. Keep the music itself quiet and have it playing as kids walk into the room. Playing soft music can help set the tone that it's time to work quietly and focus. Some people recommend playing classical music during class. It's best to avoid playing music too loudly or music that is too distracting.
Summary: Take break time away. Use call and response to redirect the class's attention. Play soft music before and during class.

Problem: Article: Do not make it perfectly straight. Make the base thicker than the top. Draw 3 small ovals at the top of the stalk. Use a lighter green shade to draw these. Draw them a little bit bigger than the first ovals you made. Draw them by pair forming a V on the stalk, draw your last ovals as small as the first ones you made. Draw lines at the bottom of the leaves and connect them to the stalk. Make the base thicker than the tips. Draw soft V's to make the veins. Make 5 veins in one leaf evenly spaced from each other. To add translucency, add a bright yellow color on the top leaves. Use a darker green to make subtle shadows.
Summary: Draw a line for the stalk. Thicken the stalk. Color the stalk with a dark shade of green. Draw more ovals. Fill your leaves with color. Draw the midrib. Draw the veins. Make the veins for all the leaves. Add translucency and shadows.

Problem: Article: See external links below. Note that the file is very large and will take some time to download. (If you take the time to look at the supported printer models, you'll notice that HP Laserjet 1020 isn't among them. Don't worry about that just yet.) Make sure not to select the Gutenberg version.
Summary: Turn off and unplug the printer. Download and install the drivers. Restart your Mac computer. Turn on and connect the printer. Go to System Preferences > Print and Fax. Press + to add printer. Open the driver list and select HP Laserjet 1022.

Problem: Article: You'll need an extremely large stainless-steel mixing bowl and a large balloon whisk to properly whip cream by hand. A bit of patience and strong arms (or a friend who'll lend a hand) are nice to have, too. A balloon whisk helps to incorporate lots of air into the cream as you whip, creating an airier, lighter product. Chef Leslie Bilderback recommends what she calls a "ludicrously oversized bowl" because the more surface area the cream has, the faster it will whip. Always chill your mixing bowl ahead of time. A stainless-steel mixing bowl is your best choice because it'll hold the chill longer, but you can also use porcelain or glass. To keep your cream extra cold while working, you can also set the mixing bowl inside a larger bowl that you've filled halfway with ice. Begin whipping the cream in a wide, circular motion. As you whip, lift the whisk out of the cream with each pass. By doing this, you'll bring more air into the cream, and it'll whip more quickly. Whip as quickly as you can; the faster the better. After whipping your cream for about 30 seconds, you should see lots of little bubbles--the cream should resemble foam. Continue whipping and notice when you get to the point that you can see and to feel your cream begin to thicken. It depends on your arm strength and how successfully you maintain good whipping technique. When you get to the point that the cream starts to hold it's shape, you've reached the soft peak stage. This is the point at which you'll add sugar and/or flavorings to your cream. If you're working ahead and won't be serving your cream for a while, stop whipping now and put your bowl in the refrigerator until you're ready to finish. It should only take an additional minute or so to move from the soft-peak to the stiff-peak stage. To test it, take a scoop on the end of your whisk and turn it upside-down. The peak on the scoop should hold firm and not soften back into itself. If you over whip your cream, you will end up with butter. If you see it the mixture starting to separate, you've gone too far. You do not to have to whip your cream by hand. You can use a mixer with a whisk or whip attachment; however, since this is a classic French recipe, you may prefer to use this classic method of whipping by hand.
Summary:
Pick up two essential tools. Get the technique. Whip the cream until it thickens. It could take a minute it could several minutes before your cream thickens. Enter the soft peak stage. Finish with stiff peaks. Stop.