Problem: Article: If you are at a controlled airport you must contact Ground Control before taxiing. They will give you further information as well as a transponder code, commonly called a "squawk code." Be sure to write this down, as this information must be repeated to Ground Control before you are given clearance for takeoff. Once given clearance, proceed to the runway as directed by Ground Control, making sure to never cross any runway unless you are cleared to do so. Usually 10 degrees of flaps are used to help increase lift. Check your aircraft manual, though. - Some aircraft do not use flaps for takeoff. Before you reach the runway, stop at the run-up area. You'll have to perform the engine run-up procedure here. This helps insure that your aircraft is ready to fly safely. Ask your instructor to show you this procedure. After completing a successful run-up, notify the tower and wait to be cleared to continue to and/or enter the runway. Push the fuel mixture knob completely in and advance the throttle slowly. This will increase the engine RPMs (revolutions per minute), generating thrust and the airplane will start to move. Note, though, that the plane will want to go left when you do this, so add proper rudder to stay on the runway centerline. If there's a crosswind, you will need to turn the yoke, carefully, into the wind. As you pick up speed, slowly decrease this correction. You'll need to control the yaw (twisting on a vertical axis) with the rudder pedals. If the plane starts doing twisting, use the foot pedals to control it. In order to take off into the air, the plane needs to achieve a certain speed to create enough lift. The throttle should be full on in most aircraft, though some will have a maximum setting to reduce over torquing. You will gradually build enough airspeed to become airborne (usually around 60 knots for small planes). The airspeed indicator will tell you when you have reached this speed. When the plane gets enough lift, you'll notice the nose lifting off the ground a bit. Pull gently back on the flight control, being sure to maintain the proper climb rate for the particular aircraft. This will cause the whole airplane to leave the runway and rise into the air. Remember to maintain climb speed and apply proper rudder. When at a safe height above the ground and you have a positive rate of climb as indicated by the VSI (Vertical Speed Indicator), return the flaps and landing gear to neutral position. This will reduce drag and extend the safe flying time and distance.
Summary: Get permission to take off. Adjust the flaps to the proper angle for takeoff. Perform an aircraft run-up procedure. Notify the tower that you're ready for takeoff. Start the take-off run. Get up to speed. Pull back on the yoke at this point.

Problem: Article: The first thing to do when writing instructions is to know your audience. Who are you writing for? Are these people experts or novices? Knowing your audience helps you choose your words, your level of detail, and the way you structure the instructions. For example, if you were explaining how to bake a cake to a professional chef, you wouldn't have to explain how to fold in the ingredients, why it's important to bring the eggs to room temperature, or the difference between all-purpose and self-rising flour. If you were explaining this to someone who doesn't know how to cook, these definitions and explanations may make the difference between a good cake and a bad cake. Err on the side of caution and don't treat the audience as an expert. This ensures your instructions are always clear and able to be followed. Before you begin, you want to make sure you state clearly what is required to successfully complete the instructions. This might be a list of ingredients or a group of tools. One great way to get clear instructions is to go through the process yourself. This way, you can write down specific steps. If you try to do something from memory, you may not remember everything. Then have someone else perform the task. Ask them for feedback about any confusing or unclear steps. Be careful not to leave something out. If you skip important steps, you make it impossible for the reader to complete the task. Also make sure you don't write the steps out of order. For example, if you say, "Mix the ingredients with a mixer. Place in the oven at 350 degrees," the reader may think you place the mixing bowl in the oven.
Summary: Know your audience. Identify any tools needed. Perform the task.

Problem: Article: This is W by default. Press and hold after double-tapping to keep sprinting forward. You will move 30% faster than usual, and your field of view will become slightly wider. Tap left control while moving forward to start sprinting. If this doesn't work, open the Esc menu and go to Options Controls to assign a key to sprint. Your character will continue to sprint until you release the forward key, collide with a block, or interact with a mob. If you tapped the sprint key, you will stop sprinting after thirty seconds, but can turn it on again right away. You can turn left and right as usual while sprinting, though this slows you down slightly. While sprinting, you can jump four blocks horizontally instead of two. Your jump height does not increase. You can only sprint while you have at least six hunger (three food symbols in your hunger bar). Eat some food and try again if your stomach is empty. Sprinting uses up your saturation and hunger 10 times faster than walking. Jumping while sprinting uses them up 80 times faster than walking. You can hit the sprint key while swimming as well, or while flying in Creative mode. This will only increase your speed a little bit, but your field of vision will widen. If you are on a vehicle or mount, your field of vision will widen but your speed will remain the same. If you don't use the sprint key, instead start sprinting on the ground, then double tap space to start flying.
Summary: Double tap the forward key. Use the sprint key instead. Stop moving to stop sprinting. Stay above six hunger. Sprint with other modes of transportation.

Problem: Article: Use a sharp knife to cut the ingredients into pieces. Cut the onion into small, finger-sized pieces. Divide the tomatoes into similarly sized chunks too. You can cut them into wedges a little larger than the onions. These peppers are so hot that they will irritate your skin. Always wear kitchen gloves when handling them. Slice off the stems, then cut the peppers from side to side. Divide them into slices a little bigger than the onions. You don't have to remove the seeds. Be careful of any lingering pepper juice. Wash it off when get the chance. Avoid touching your eyes. Place a pan on the stove and add the oil to it. Olive oil is a common choice, but other cooking oils may be used instead. Turn on the stove to let the pan heat until the oil is hot. When the oil is hot, it glistens. It flows smoothly if you tip the pan. It should not smoke, so if you see smoke, move the pan off the heat. Canola oil is a standard replacement for olive oil. It has less flavor. Other vegetable oils, including corn oil or peanut oil, may also be used. Add the 3 ingredients you cut earlier, stirring them with a spoon to coat them in oil. The heat softens the ingredients and begins drawing out their flavor. Measure out the liquids and pour them into the pot. Also add the salt to season the sauce. Reduce the heat to a medium-low setting. The sauce should gently bubble, indicating that you have it at the right temperature. Leave the pot on the stove, uncovered, for 20 minutes. After the 20 minutes are up, remove the pan from the heat. For safety, let the sauce sit on the stove for about 5 minutes. The open your food processor and pour the ingredients into it. Turn on the processor to break down the ingredients into a smooth sauce. Use resealable hot sauce bottles or mason jars to hold the sauce. Make sure the jars have been thoroughly washed and disinfected. Pour the sauce into a funnel placed on top of the bottles, then let the bottles cool, uncovered, on the counter. After 10 to 20 minutes, when the bottles no longer feel hot to the touch, move them to the refrigerator. Homemade hot sauce can stay fresh up to 6 months and sometimes longer than that.
Summary:
Slice up the onion and tomatoes. Cut apart the peppers. Heat oil in a pan over medium-high heat. Cook the onions, tomatoes, and peppers into the pan for 10 minutes. Add vinegar, salt, and water to the pan. Reduce the heat so the sauce simmers for 20 minutes. Cool the sauce for a few minutes and pour it into a food processor. Pour the sauce through a funnel into resealable containers. Refrigerate the sauce in the resealable containers.