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NEW QUESTION: 1
You are developing an HTML5 web application and are styling text.
You need to use the text-transform CSS property.
Which values are valid for the text-transform property?
A. hidden
B. capitalize
C. line-through
D. blink
Answer: B
Explanation:
Reference:
http://www.w3schools.com/cssref/pr_text_text-transform.asp
none,capitalize,uppercase,lowercase and inherit
Example
Transform text in different elements:
h1 {text-transform:uppercase;}
h2 {text-transform:capitalize;}
p {text-transform:lowercase;}
NEW QUESTION: 2
What tool can you use to export Job Classification data from the system?
Please choose the correct answer.
Response:
A. Import and Export Data
B. Manage Organization, Pay and Job Structures
C. Ad-Hoc Reports
D. Import Foundation Data
Answer: C
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 the main purpose of the passage?
A. To show the reader how to roast a chicken
B. To illustrate the use of a paring knife
C. To instruct the reader in a method for de-boning poultry
D. To teach the reader to prepare Turducken
E. To provide a recipe
Answer: C
Explanation:
Explanation/Reference:
Explanation: