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NEW QUESTION: 1



A. Option A
B. Option C
C. Option B
D. Option D
Answer: B

NEW QUESTION: 2

A. Option A
B. Option B
C. Option E
D. Option D
E. Option C
Answer: B,C
Explanation:
Explanation
B: By default, storage accounts accept connections from clients on any network. To limit access to selected networks, you must first change the default action.
Azure portal
* Navigate to the storage account you want to secure.
* Click on the settings menu called Firewalls and virtual networks.
* To deny access by default, choose to allow access from 'Selected networks'. To allow traffic from all networks, choose to allow access from 'All networks'.
* Click Save to apply your changes.
E: Grant access from a Virtual Network
Storage accounts can be configured to allow access only from specific Azure Virtual Networks.
By enabling a Service Endpoint for Azure Storage within the Virtual Network, traffic is ensured an optimal route to the Azure Storage service. The identities of the virtual network and the subnet are also transmitted with each request.
References: https://docs.microsoft.com/en-us/azure/storage/common/storage-network-security

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 purpose of the first paragraph?
A. To give examples of recipes in which de-boned birds are used
B. To convince the reader that de-boned birds are better for deep-frying
C. To convince the reader that de-boned birds are unnecessary for many recipes
D. To establish the author's credibility as a culinary authority
E. To introduce the topic of the text by describing its purpose and uses
Answer: E
Explanation:
Explanation/Reference:
Explanation: