Summarize the following:
Practice makes perfect. Remember, practice your routine over and over and over and over. Be patient with your dancers and remain positive. Stay flexible and remain open to altering your choreography if something is not working. Don't be afraid to accept input from others. Go through the dance slowly at first. Pick up the pace as the dancers feel more comfortable. When practicing, be enthusiastic so when it comes to the real thing, it feels natural. Make sure you and the dancers are properly warmed-up before rehearsal. Rehearse your piece on the stage or floor you will be performing. Record your practice. Decide how your dancers will enter and exit the stage. Determine where on the floor the dancers should be at various points of the dance--alter your transitions if necessary. During this process, it is important that you step away from the stage and view the piece from the audience's position. Make sure none of the dancers are obstructed by the building or props. After reviewing the footage from your staged rehearsal, revise your choreography. Perfect the steps and transitions. Make note of areas in which your dancers could improve--are they conveying the proper emotion? Bring your notes to rehearsal and work with your dancers to make the necessary changes. Don't make too many alterations to the choreography. This can frustrate your dancers and lead to a stressful first performance. Make necessary changes only!

summary: Practice! Stage your piece. Revise your choreography.

Summarize the following:
Cooking your turkey at a low, even temperature will help ensure that you get a tasty, tender bird. Put the baking rack in the lowest position in the oven so you'll have plenty of room for your turkey. Some chefs recommend starting the turkey at 425F (218C) and then reducing the heat after half an hour. This approach will speed up your cooking time by 30-90 minutes, but it's important to remember to turn the oven down! The average cooking time is 20 minutes per 1 pound (0.45kg) of turkey if your bird is unstuffed. If your turkey is stuffed, however, add an extra hour to the total cooking time. During the last 30-45 minutes of cooking, remove the foil over the breast and thighs. This will help the skin become brown and crispy. Leaving the foil over the ends of the wings and drumsticks will help keep them from scorching. If any part of your turkey is browning too quickly, try turning the pan to help distribute the heat more evenly. When your estimated cooking time is finished, use a meat thermometer to check if the turkey is ready to come out. Place the thermometer in the inside thigh. The turkey is done when the temperature reaches 165F (74C). Your turkey might cook faster than you anticipated, so start checking the temperature about halfway through the estimated cooking time. If the turkey still isn't hot enough at the end of the estimated cooking time, put it in for another 20 minutes and then check it again. Don't forget to check the temperature of the stuffing, too!

summary: Preheat the oven to 325F (163C). Determine the cooking time based on the turkey's weight. Remove the foil in the last 45 minutes to crisp the skin. Use a meat thermometer to see if the turkey is done.

Summarize the following:
This is the number that allows you to dial outside of the country you are calling from. Search for your country's exit code online. For instance, type a word string like "New Zealand Exit Code" into your preferred search engine, substituting your own country for "New Zealand." Each country has a different exit code. For instance, if you are placing an international call from inside the United States you would use 011 as the exit code. If dialling from Argentina, you would use 00 as the exit code. International phone numbers are written with a plus sign (+) at the beginning to show where to dial your country's exit code. On mobile phones, you can simply enter the plus sign directly and it will convert it into the appropriate exit code. The national prefix (sometimes called a country code) is typically 1-3 digits long and identifies the country to which you are placing a call. Canada's country code is 1. This is the direct phone number of the residence, business, or mobile phone that you are contacting in Canada. The number is composed of a three-digit area code and a seven-digit local phone number. To obtain the number you wish to dial, look it up online. Alternately, contact the friend or business you're trying to reach and ask them what their number is. Many cities and provinces have more than one area code, so don't try to guess which one corresponds to the local number you have.
summary: Find your international prefix/exit code. Obtain the national prefix of the country you are calling. Obtain the phone number you wish to dial.