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NEW QUESTION: 1
Which of the following database controls would ensure that the integrity of transactions is maintained in an online transaction processing system's database?
A. Authentication controls
B. Data normalization controls
C. Read/write access log controls
D. Commitment and rollback controls
Answer: D
Explanation:
Commitment and rollback controls are directly relevant to integrity. These controls ensure that database operations that form a logical transaction unit will complete in its entirety or not at all; i.e., if, for some reason, a transaction cannot be fully completed, then incomplete inserts/updates/deletes are rolled back so that the database returns to its pretransaction state. All other choices would not address transaction integrity.

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.
Which part of the bird does on cut into to begin the procedure?
A. The drumstick
B. The breastbone
C. The gut
D. The back
E. The thigh and wing
Answer: D
Explanation:
Explanation/Reference:
Explanation:

NEW QUESTION: 3
You need to recommend changes to the Active Directory site topology to support on the company's planned changes.
What should you include in the recommendation?
A. A new site link bridge
B. A new subnet
C. A new site link
D. A new site
Answer: B