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NEW QUESTION: 1
View the exhibit and examine the data in ORDERS_MASTER and MONTHLY_ORDERS tables.
ORDERS_MASTER
ORDER_ID
ORDER_TOTAL
1
1000
2
2000
3
3000
4
MONTHLY_ORDERS
ORDER_ID
ORDER_TOTAL
2
2500
3
Evaluate the following MERGE statement:
MERGE_INTO orders_master o
USING monthly_orders m
ON (o.order_id = m.order_id)
WHEN MATCHED THEN
UPDATE SET o.order_total = m.order_total
DELETE WHERE (m.order_total IS NULL)
WHEN NOT MATCHED THEN
INSERT VALUES (m.order_id, m.order_total)
What would be the outcome of the above statement?
A. The ORDERS_MASTER table would contain the ORDER_IDs 1 and 2.
B. The ORDERS_MASTER table would contain the ORDER_IDs 1, 2 and 4.
C. The ORDERS_MASTER table would contain the ORDER_IDs 1, 2, 3 and 4.
D. The ORDERS_MASTER table would contain the ORDER_IDs 1, 2 and 3.
Answer: B
Explanation:
References:
https://docs.oracle.com/cd/B28359_01/server.111/b28286/statements_9016.htm
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.
What is one advantage of removing the bones from a poultry bird?
A. It will be more tender
B. You can add more stuffing
C. It cooks more rapidly
D. It prevents the bird from walking
E. It roasts to a darker color
Answer: A
Explanation:
Explanation/Reference:
Explanation:
NEW QUESTION: 3
You are an administrator for an Azure subscription that is used by your company.
You have an Azure Web App that contains static content accessed by users. You plan to deliver content based on geographic location. The solution must allow clients to connect to a URL that ends in your corporate domain name of adatum.com. You must use the information provided by the portal for your on-premises modifications.
You need to implement the components in Azure to support the above requirements.
Which three actions should you perform in sequence? To answer, move the appropriate actions from the list of actions to the answer area and arrange them in the correct order.
Answer:
Explanation:
Explanation
https://docs.microsoft.com/en-us/azure/cdn/cdn-create-new-endpoint
https://docs.microsoft.com/en-us/azure/cdn/cdn-map-content-to-custom-domain
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