Have you ever had a test which was way too easy to fail or a final which was almost exclusively material covered in the last three days of class, rather than material covered over the whole semester? These experiences will help you understand why it's important to balance your tests. Draw material as is appropriate for the significance of the test and weight it such that it will not make or break a student's grade. Not everyone tests well. Standard tests can be a very inaccurate method of gauging student's mastery of the material. Very intelligent, successful students can be terrible at taking tests and students who otherwise absorb material very poorly can be excellent test takers. Devise alternative methods which do not put so much pressure on students to succeed in very specific ways. Consider educative evaluation, rather than auditive. Ask your students to devise a real world scenario in which they would use the skills they've learned and ask them to write a paper or prepare a presentation explaining how they would handle the situation. This reinforces their skills and gives them the opportunity to show that they not only understood the material itself but that they also understood the significance. Public speaking is an important skill, to be sure. However, not everyone learns this by being put on the spot. Work your students up to full-class presentations in order to not only evaluate the extent to which they've learned the material but also give them the ability to learn valuable public speaking skills. Once they've mastered these easier presentations, you can have full class presentations and see how they fare. You can have students give a presentation, individually, to just you, one by one while others are working on a written assignment that they can do without much help other than an introduction and example. This presentation can be conducted like an interview. Prompting will make them less self-conscious, which should allow them to build presentation skills much more efficiently than immersion into a comprehensive report. It will also give you the opportunity to ask key questions to gauge how well they've organized their understandings and learned to apply the material. You can also have them give presentations to their peers, later in the course. They can go one-on-one with peers, as they just did with you, or you can have them go in front of a small panel of their peers, in an organized group process. Have the class students come up with a list of questions beforehand, which will also serve as a learning experience and way for them to demonstrate that they understand the material and evaluate fellow students presentations.
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One-sentence summary -- Construct well balanced tests. Consider alternatives to standard tests. Put a spin on presentations.

The best way to do this is to apply direct pressure to the wound and, if possible, to raise it above the level of the heart (if bleeding is severe). This will diminish blood flow to the area, and give time for a clot to form at the site of the wound. Start by washing the area thoroughly with cool, running water. Then use an antibacterial soap, if possible, such as Dial or Soft-soap (if you do not have either of these, regular soap will do) to clean the wound. If there is still debris in the wound, you may want to use a pair of clean, sterilized tweezers to remove it. If the bleeding won't stop, or if is a deeper wound or has "foreign objects" in it (materials that cannot be removed easily), it is important to seek the advice of an experienced physician. Similarly, if the injured person has stepped or fallen on a sharp object (such as a nail) or been cut by a metal or rusty object, it is important to go to the Emergency Room to receive a tetanus shot (if necessary) and appropriate medical evaluation.
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One-sentence summary -- Stop the bleeding, if there is any. Clean the wound well. Know when to seek additional medical help.

Get rid of the cooking grate, set the top aside, and open the bottom vents of the grill. You want as much air as possible to get to your charcoal in order to start an even, strong burning fire. Clean out any ash now, as it will smother your fire and keep the charcoal from lighting evenly. Aim the opening of the bag into the center of the grill when dumping out the briquettes to naturally form a pyramid. Then use your hands or a pair of long-handled tongs to stack any other pieces of charcoal along the sides on the pyramid. Start with roughly half the number of briquettes outlined below to start your grill. Once it's hot, add charcoal, 5-7 piece at a time, to get the grill up to full strength. For a small, portable grill, you want 25-30 briquettes, or pieces of charcoal, when you start cooking. For a medium to average sized grill, you'll want roughly 40 briquettes. For a large or industrial grill, you will need 1 bag or more of charcoal to cook. You don't want to drench your charcoal in the fluid, as it takes a while to burn and will make a thick, unappetizing smoke. Simply squirt the fluid for no more than a count of "2 Mississippi" around the center of the pyramid, trying to get the fluid in the middle. You can also start your pyramid, douse the inner briquets with fluid, then pile the "top" of the pyramid above the lighter fluid soaked briquets to make sure the whole pile gets hot. A mistake that many grillers make is using too much lighter fluid, which then imparts a petroleum-like tinge to the taste of their food. You do not need a lot of fluid, just enough to get a few pieces of charcoal smoking. These pieces will then help the rest of the pile catch. Do not light the grill immediately. Waiting allows the lighter fluid to soak into the top layer of charcoal, helping it to burn evenly. Lightly squirt the pyramid with a few bursts of lighter fluid in several places, only letting it soak in for a few seconds. This is what will "catch," so you don't want to drown the charcoal in fluid or you risk a dangerous flair up. You just want a few little areas of fluid to start your fire. Though lighter fluid is not made to flare up, it should still be treated with respect. Light the pile in 2-3 places where you put the lighter fluid, aiming to get the middle of the pile lit where possible. The fire will likely start large, with big flames leaping around the charcoals, but this is just the lighter fluid burning. Once the flames die down, the center of the pile should be smoking and developing white/gray coloring. This means your fire has caught. Once you can barely see any black, the fire is ready for cooking. The inner coals of your pyramid should be glowing red. Spread the coals in your desired pattern, adding more if you plan on grilling for a long time. As a general rule of thumb, you should add a handful or two of coals every 30 minutes if you plan on continuing to grill. You want 1-2 layers of charcoal over your entire grilling area, not patches of charcoal or solitary, exposed coals. Charcoal maintains heat by staying clustered together, much like ice in a pack stays cold longer than separated cubes. If you've added charcoal, wait 5-6 minutes for them to catch. Since the heat of the rest of the charcoals is already hot enough, it should not take long. Use a clip to seal the top of the bag if you have leftovers in the bag. The additives in the charcoal will evaporate, making them harder to light next time with or without lighter fluid.
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One-sentence summary --
Open the bottom vents of your grill and remove the cooking grate. Form a "pyramid" of charcoal briquettes, with the peak in the center of the grill. Squirt a small amount of lighter fluid in the center of your pyramid. Let the briquettes with lighter fluid soak for 2-3 minutes. Apply a thin second layer of lighter fluid. Light the fire safely with a long match or electric lighter. Spread the briquettes out once they are mostly covered in gray/white ash. Seal up any unused briquets for next time.