Procedure
The first thing to do is get the fermentation pail sanitized. The basic way to do this is to mix a bleach solution and pour some into the fermentation pail and use a clean cloth to wipe the inside down. Then do a complete rinse with fresh water. As I indicated in my Keeping It Clean article, you can use a spray bottle with Star San and spray the inside thoroughly and let it drip out. There is no need to rinse it.
The next step is to use to sanitize the pour spout around the wort bladder. Again, you could use the bleach solution then rinse, or you can spray it with Star San. Spraying with Star San is my preferred method for most of these steps.
To open the cap of the wort bladder, you need to twist it off. It is on there pretty tight. But there is a little pry tool you can buy at your local wine and beer supply stores for around $5. It makes easy work of this step. Again, you need to sanitize the tool.
Pour the wort into the fermentation pail. Stir it vigorously with the 24 inch spoon that was provided with your equipment kit. Again, sterilize the spoon first. At this step, you want to introduce as much oxygen into the wort as possible for the yeast to survive. Once the beer is transferred to the carboy is when you want to keep oxygen out. But, more on that later. Sanitize the fermentation pail lid, both inside and out, and place it on the pail.