INPUT ARTICLE: Article: There is nothing worse than getting a question marked as incorrect simply because the teacher couldn't read your handwriting. Remember that your teacher has many tests to grade, so the less time s/he has to spend grading your test, the happier s/he will be and this might reflect in his or her grading choices. For example, drawing spaghetti-line intersecting lines from column A to column B is likely to be marked down by a teacher who also has 74 other tests to mark. Similarly, print don't write; you don't want to get something marked wrong just because the teacher can't decipher your sloppy handwriting. Don't make your Ts look like Fs; spell out True and False. You might get partial credit, if you did everything right but just made a silly mistake right at the end. Partial credit is always better than no credit. So show your work as you go so your teacher can see that you know at least some of the material and got it right. This step is only useful for solving math questions on an exam. Keep a rhythm of underlining words you don't know and circling questions that you get stuck on. Never come to a complete halt you should always be writing, reading, or turning a page. The important thing is not to get frustrated and just quit. You only have a limited amount of time, so you need to make every moment count. If you struggle with a particular problem or section, skip it! You can always come back to it later. And this way you'll be making the most of your time to ensure you get through the entire test. A good rule of thumb to follow when writing an essay for an exam is the rule of three. It usually works better to discuss (or list or...) three things about the subject. Include many more and you get bogged down in too much detail. Any fewer and you are probably leaving something important out. It is important to move through the test in a way that will benefit you and make the most of the time you have. Don't just start the test and hope you finish in time. If you have both multiple choice and essay questions, do this: Read the essay questions first. Write down any notes, but, do not answer them yet. Begin answering the multiple choice questions. While you are doing so, your brain will be gathering information contained in these questions that will help you answer the essays. If needed, write brief notes that you can use later for the essays. Once you have all the multiple choice questions answered (and, you will have checked one box for each of them), then do the essay questions, beginning with the easiest. When it comes to multiple choice questions, it is always better to guess than to leave it blank. A blank answer is an automatic wrong answer, while a guess (especially an educated guess) gives you at least a chance at getting it right. Here are some tips for answering multiple choice questions: The longest answer is usually the correct answer because the correct answer requires more qualifying language to be indisputably correct than the incorrect answers. Answers that contain words like always or never are almost always incorrect because most truths don't exist as absolutes. Try eliminating one or two answers that you know for a fact are wrong. There is almost always one answer that is obviously incorrect and then another one or two that you can guess about. Eliminating wrong answers will greatly increase your chances of guessing the right answer from the remaining choices. Pay attention to the answers of surrounding questions. Even randomly generated tests tend to not repeat answers often. So, if you know the answer to number 1 is A and the answer to number 3 is also A, it is highly unlikely that the answer to number 2 will be A as well.

SUMMARY: Make it easy for the teacher to grade your test. Show intermediate results. Go through the test steadily. Remember the rule of three. Work strategically. Answer multiple choice questions smartly.

INPUT ARTICLE: Article: Add the oil into the skillet, then heat it over medium heat. Once the oil starts to sizzle, add the onion, and cook it until it turns after, about 1 to 2 minutes. Stir the onions occasionally with a wooden spoon or spatula so that they don't burn. Stir the mixture occasionally to help them cook evenly. Use a wooden spoon or spatula to break the meat up, and then to stir it. This will help it cook evenly. Pour the hot water into a large cup or saucepan, then crumble the beef stock cube into it. Stir the water and stock to combine, then pour it into the skillet. Stir everything together once more. For a more authentic twist, replace the sugar with a small piece of dark chocolate. The chocolate should be about the size of your thumbnail. You want just enough to sweeten the chili, but not so much that you can taste it. Keep the skillet covered while it is simmering. Check the skillet occasionally, and give the chili a stir to prevent the sauce from scorching. If the chili starts to dry, add a few tablespoons of water. It is important to drain the beans; if you don't, the chili will be too soggy and soupy. You can still the mixture from time to time if you'd like, to help distribute the flavors better. Keep the lid on the pot so that the chili doesn't cool off too much. You can serve it as is, or over some rice. You can also garnish it with sour cream, crumbled tortilla chips, or shredded cheese.

SUMMARY: Heat the oil in a large skillet over medium heat, then add the onions, and cook them until they turn soft. Add the garlic, red pepper, chili powder, paprika, and ground cumin, and cook for another 5 minutes. Turn the heat up to medium-high heat, add the meat, and cook it for another 5 minutes or so. Crumble 1 beef stock cube into 1 cups (300 milliliters) of hot water, then add it to the skillet. Add the diced tomatoes, marjoram, sugar, some salt and pepper, and the tomato paste. Bring the mixture to a boil, then simmer it for 20 minutes over low heat. Drain the beans, add them to the skillet, and cook the chili uncovered for 10 minutes. Let the chili stand for 10 minutes before serving to let the flavors infuse. Serve the chili.

INPUT ARTICLE: Article: Clean the sink thoroughly first. Then stop up the sink drain. Fill the sink basin with tap water and add several ice cubes. There should be more water than ice in the sink or bowl. If you prefer, you can use a large bowl such as a punch bowl wherein you can fully submerge your face. Add some slices of and cucumber or chunks of watermelon if desired. Hold your breath and dip your face into the ice water for ten to thirty seconds. Do this several times, with a few seconds to a few minutes in between. The feeling of this process is intense, and has a temporary side effect of discomfort or pain due to the sudden temperature change. If it doesn't feel at all intense, you may want to add a bit more ice. Other than temporary discomfort, icing your face shouldn't cause any negative side effects, as some skin products can. Don't do this for longer than fifteen minutes. After facial skin icing, apply skin products if desired. For instance, moisturizer, toner or acne treatment (if needed). If your skin tends to get dry, go with a moisturizer. If your skin is on the oily side, use toner, an astringent which removes the film of oil leftover from cleansers. Saturate cotton pads with skin product and apply it to your face and neck.

SUMMARY:
Fill the sink or a bowl with cold water. Submerge your face. Follow up with your regular skin care products.