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NEW QUESTION: 1
Joe has a small office and is looking to replace his phone system with a lower cost solution that requires minimal in-house support. Which of the following is the BEST choice?
A. NAT
B. Virtual LAN
C. Wide Area Network
D. Virtual PBX
Answer: D
NEW QUESTION: 2
Which H-series software tool allows a customer to perform network management and storage provisioning form a single screen?
A. Advanced Performance Monitor
B. MDS Fabric Manager Server Software
C. SAN Connection Manager
D. Data Center Fabric Manager
Answer: C
Explanation:
http://h20195.www2.hp.com/v2/GetPDF.aspx%2F4AA1-7730ENW.pdf Included SAN Connection Manager (SCM) enterprise software enables network management and storageprovisioning from a single screen.
NEW QUESTION: 3
How to Remove the Bones from Poultry?
Many recipes for chicken, turkey, or duck require that the bones be removed from the bird, leaving the body as intact as possible so that it may be closed up, stuffed, and then cooked as a normal bird. De- boned poultry is particularly tender and is suitable for deep-frying as well as roasting. Many may find this requirement to be daunting, but it is, in fact, quite simple. Here, I present a very straightforward method for removing the bones from a whole bird.
These are the basic steps:
First, place the bird breast side down on a cutting board or other suitable surface. Using a sharp paring knife, make a cut down the full length of the back.
Next, begin to cut the meat away from the bones on one side, working from the front of the bird to the back. Stay as close to the bone as possible, and scrape the meat free. As you get to the thigh and wing, cut the tendons and separate them from the skeleton. Take the bone out of the thigh, but leave the ones that are inside the drumsticks and wings. Then, repeat this step on the other side of the bird.
Continue until you are able to remove the breastbone. You will have to work this free of the surrounding meat until you can extract it from the body cavity. Be careful not to cut the skin.
Flatten the bird as much as possible on the cutting surface, skin side down; then season with salt and pepper.
Finally, close the back of the bird by sewing it up with a large gauge needle and thick cotton kitchen thread.
Curved upholstery needles work well for this.
Now, you can stuff the bird and roast it just like a normal bird. When preparing the stuffing, keep in mind that there will be more room inside a de-boned bird than in one that has retained its skeleton, so more stuffing will be required. Alternatively, you can use this technique to prepare Turducken, where a de-boned chicken is placed within a duck, which is placed within a turkey. Turducken is a Thanksgiving specialty in many parts of the country.
What is one advantage of removing the bones from a poultry bird?
A. You can add more stuffing
B. It cooks more rapidly
C. It will be more tender
D. It prevents the bird from walking
E. It roasts to a darker color
Answer: C
Explanation:
Explanation/Reference:
Explanation:
NEW QUESTION: 4
HOTSPOT
You have an Azure subscription. You need to recommend a solution to automate the configuration of virtual machine to meet the following requirements:
* Manage 30 virtual machines that run Linux by using Chef.
* Ensure that 10 virtual machines that run Windows Server 2012 R2 are turned off outside of business hours.
What should you include in the recommendation? To answer, select the appropriate options in the answer area.
Answer:
Explanation:
Explanation:
Box 1: Cookbooks
A Cookbook is used by Chef to define a set of commands that you wish to execute on your managed client.
Box 2: Azure Automation
The Start/Stop VMs during off-hours solution starts and stops your Azure Resource
Manager virtual machines on a user-defined schedule and provides insight into the success of the Automation jobs that start and stop your virtual machines with OMS Log Analytics.
References:
https://docs.microsoft.com/en-us/azure/virtual-machines/windows/chef-automation
https://docs.microsoft.com/en-us/azure/automation/automation-solution-vm-management
