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NEW QUESTION: 1
Click the Exhibit button.
An administrator has added two nodes to an existing cluster. The administrator created the svfc2 SVM to use FC to present LUNs to hosts. The hosts are unable to see the LUNs that have been presented to them.
Referring to the exhibit, what is the problem?
A. The UTA mode change Is pending a reboot.
B. The FC protocol needs to be added to the allowed protocols list.
C. The FC service on the SVM has been stopped.
D. The FC ports show the status of admin down.
Answer: A
NEW QUESTION: 2
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.
Why is more stuffing required for a de-boned bird than for a normal bird?
A. The stuffing shrinks when you fry the bird
B. They are more loosely sewn than normal birds
C. Larger birds are used for de-boning
D. The stuffing is packed more tightly
E. The space once taken up by the bones must also be filled
Answer: E
Explanation:
Explanation/Reference:
Explanation:
NEW QUESTION: 3
A. No
B. Yes
Answer: B
Explanation:
https://technet.microsoft.com/itpro/powershell/windows/dhcp-server/set-dhcpserverv4scope