Q: To boot from the USB drive, you will have to set the BIOS to boot from USB first instead of the hard drive. To open the BIOS, reset your computer and hit the displayed key to enter Setup. The key varies by manufacturer, but is usually F2, F10, F12, or Del. Open the Boot menu in your BIOS. Change the 1st Boot Device to your USB drive. Be sure that it is inserted, or you may not be given an option to choose it. Depending on your manufacturer, it may say Removable Device or list your flash drive's model. If you set the boot order correctly, your Windows 7 or Vista installation will load after the manufacturer's logo disappears. The installation process will load and the Windows setup will begin. Check out our guide on installing Windows 7 for an in-depth walkthrough.
A: Change the boot order. Save changes and reboot. Install Windows.

Article: This will save you time while preparing the fish. This will prevent the fish from sticking to the bottom of the pan. Alternatively, coat the baking sheet with aluminum foil. Spread out the fillets so that they are not touching one another. Be sure to pat the fillets dry with a paper towel or clean dish towel. Pour the mixture evenly over the fish. Use a basting brush if you have one. Add salt and pepper if desired. Fish should be white in color (no longer pink) and flaky when pulled apart with a fork. Garnish with cilantro or lemon slices if desired.
Question: What is a summary of what this article is about?
Pre-heat the oven to 425 degrees Fahrenheit or 218 degrees Celsius. Coat the baking dish with a non-stick cooking spray. Rinse the fillets under cold water and then place them in the baking dish. Combine the butter, lemon juice, and garlic powder in a small bowl. Sprinkle capers and oregano over the fish. Cook the fish, uncovered, for 10-15 minutes. Serve immediately.

Problem: Article: Place one of the cakes cut-side-up onto a pretty plate. Swirl some buttercream frosting onto the top of the cake. This time, set it cut-side-down. Use your hands to make the two layers even; you don't want any overhanging edges. Place the tip of the bag against the center of the cake. Using gentle pressure, begin piping out frosting while moving the bag outward in a circle. Think of it as drawing a tight spiral. For a simpler cake: plop icing on top, then use cake decorating spatula to spread it towards the edges and down the sides. Work your way around the first rose that you made until you fill the top of the cake. Continue making more roses along the sides of the cake. You should be able to make about 2 to 3 rows of roses along the sides. Go over your cake and check for any gaps between the roses. If you see any, fill them in with a small squirt of frosting. If you used a coupler, you can switch to a simple round tip for this step. You don't have to do this, but it's a great way to bring some color to your cake, especially if you spread the frosting instead of piped it on. Plus, your little one might like the texture when he or she grabs the cake! Instead of going for the basic rainbow sprinkles, consider using something more creative, such as silver hearts, gold stars, or edible glitter.
Summary: Spread some buttercream onto the first layer for the filling. Place the second layer on top. Pipe a tight circle onto the cake to make a simple rose. Continue making more roses. Fill the gaps in with more frosting. Finish off with some sprinkles, if desired.

INPUT ARTICLE: Article: The more you chop them, the easier the jam will be to spread. Put it on a burner and turn it to high heat. These standard packages are available at kitchen/canning shops or online. Stir well to combine. Lemon juice contains extra pectin and adds flavor. Also, add one-fourth cup (59ml) of rum or alcohol of your choice if you want a little extra flavor. Bring it to a full boil. Turn it to medium heat. Traditional cherry jam is sweet, so five cups of granulated sugar is added for four cups of cherries. However, you can add as little as three cups of sugar for a tarter, healthier jam. Let it boil for one minute. Remove it from heat.

SUMMARY: Chop the cherries or grind them in a food mill. Pour four cups of cherries into a large metal stockpot or metal Dutch oven. Shake your package of powdered fruit pectin into the pot. Add the lemon juice. Stir the mixture. Stir in your sugar. Return the mixture to a boil.

Q: Professional dancers usually count out songs by eight counts to help ensure dancers sync with each other and the choreographed dance syncs with the music. Feel the pulse of the beat naturally and count from one to eight throughout the song, making a notation in the lyrics where the first, middle, and last counts fall. After you've imagined out your routine and gotten a feel for the music, there are likely a few dominant moves that you feel must be incorporated into your hip hop routine. Use these as a focal point. Distribute these moves throughout your song at appropriate places, and then come up with transitions that work into or out of your main moves. Use the transitions between moves to build or release tension. Coordinate your main moves with your counts so that you clearly know where in the song your dancers are performing specific moves. Dancing is a strenuous activity. It's a lot easier to sit down and write ideas, but at some point your dancers are probably going to need a place in the routine to catch their breath. Insert pauses or slower parts of your routine between, before, or after high energy parts of your choreography so your dancers aren't left gasping. Now that you have a fairly full image of the story you're trying to tell through the motions of you choreography, the main choreographic moves you want to hit, and the transitions linking these together, you'll need to write it all down. Be sure you include counts so that you can coordinate choreography practice and the moves being practiced more easily.
A:
Count out the song and your moves. Break your routine into main moves. Remember to give your dancers a breather. Write up your moves and counts.