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NEW QUESTION: 1
次の図に示すように、WEBPROD-AS-USE2という名前のAzure可用性セットを含むAzureサブスクリプションがあります。


14台の仮想マシンをWEBPROD-AS-USE2に追加します。
ドロップダウンメニューを使用して、図に示されている情報に基づいて各ステートメントを完了する回答を選択します。
注：それぞれの正しい選択は1ポイントの価値があります。

Answer:
Explanation:

Box 1: 2
There are 10 update domains. The 14 VMs are shared across the 10 update domains so four update domains will have two VMs and six update domains will have one VM. Only one update domain is rebooted at a time.
Therefore, a maximum of two VMs will be offline.
Box 2: 7
There are 2 fault domains. The 14 VMs are shared across the 2 fault domains, so 7 VMs in each fault domain.
A rack failure will affect one fault domain so 7 VMs will be offline.
Reference:
https://docs.microsoft.com/en-us/azure/virtual-machines/windows/manage-availability

NEW QUESTION: 2
Which two options are resources in a route list that route calls that match a defined route pattern? (Choose two.)
A. route groups
B. virtual machine servers
C. IP phones
D. gateways
Answer: A,D
Explanation:
Explanation/Reference:
Explanation:

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

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