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Vendor: Supermicro

Exam Code: SDLCSA Dumps

Questions and Answers: 104

Product Price: $69.00

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NEW QUESTION: 1
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 instruct the reader in a method for de-boning poultry
B. To provide a recipe
C. To teach the reader to prepare Turducken
D. To show the reader how to roast a chicken
E. To illustrate the use of a paring knife
Answer: A
Explanation:
Explanation/Reference:
Explanation:

NEW QUESTION: 2
You have an enterprise data warehouse in Azure Synapse Analytics that contains a table named FactOnlineSales. The table contains data from the start of 2009 to the end of 2012.
You need to improve the performance of queries against FactOnlineSales by using table partitions. The solution must meet the following requirements:
- Create four partitions based on the order date.
- Ensure that each partition contains all the orders placed during a given calendar year.
How should you complete the T-SQL command? To answer, select the appropriate options in the answer area.
MOTE: I ach correct selection is worth one point.

Answer:
Explanation:

Explanation
CREATE TABLE [dbo].[FactInternetSales]
(
[ProductKey] int NOT NULL
, [OrderDateKey] int NOT NULL
, [CustomerKey] int NOT NULL
, [PromotionKey] int NOT NULL
, [SalesOrderNumber] nvarchar(20) NOT NULL
, [OrderQuantity] smallint NOT NULL
, [UnitPrice] money NOT NULL
, [SalesAmount] money NOT NULL
)
WITH
( CLUSTERED COLUMNSTORE INDEX
, DISTRIBUTION = HASH([ProductKey])
, PARTITION ( [OrderDateKey] RANGE RIGHT FOR VALUES
(20000101,20010101,20020101
,20030101,20040101,20050101
)
)
)
;

NEW QUESTION: 3
Which of the following are required characteristics of database servers in high transaction environments? (Select THREE).
A. High latency
B. Two-factor authentication
C. Load balancing
D. Higher RPM drives
E. Encryption
F. High bandwidth
G. Hotswappable drives
Answer: C,D,F


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