C-FIORD-2404 Practice Questions

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NEW QUESTION: 1

Refer to the exhibit. An engineer is configuring a Cisco TelePresence Conductor with Cisco TelePresence Server version 4.0. The engineer wants to enable segment switching, to allow multiscreen endpoints to show only the screen that contains the loudest speaker of another multiscreen system.
Which menu option should the engineer use to enable this feature?
A. Conference Templates
B. Locations
C. Conference Bridges
D. Service Preferences
Answer: D

NEW QUESTION: 2
Which of the following statements regarding microservices are true? (Choose three correct answers.)
A. Within one application, individual microservices can be updated and redeployed independent of the remaining microservices.
B. Microservices applications are hard to scale because microservice architecture allow only one instance of each microservice.
C. Integration tests for microservices are not possible until all microservices forming a specific application are completely developed.
D. Microservices facilitate the replacement of the implementation of a specific functionality.
E. Interaction between microservices can be slower that the interaction of similar components within a monolithic application.
Answer: A,C,E

NEW QUESTION: 3
If a bank receives a request for financial disclosure, how may the bank fulfill this request?
A. Provide a copy of its statement of condition covering the year immediately preceding the request
B. Provide copies of the call reports covering the current and previous year
C. Provide a copy of its most recent, unaudited financial statement
D. Provide copies of its Uniform Bank Performance Reports for three consecutive years
Answer: B

NEW QUESTION: 4
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 are the large tendons of the thighs and wings cut?
A. To flatten the bird
B. So that the thigh and wing bones may later be extracted
C. To get at the breast meat
D. To scrape the meat away from the skeleton
E. So that the thigh bones may later be extracted
Answer: E
Explanation:
Explanation/Reference:
Explanation: