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NEW QUESTION: 1
There are several indicators which are maintained in the material master to control the stock removal activities at material level. Which of these indicators are correct? (Choose three)
A. Storage type indicator for stock removal
B. Two-step picking indicator
C. Special movement indicator
D. Bulk storage indicator
Answer: A,B,C
NEW QUESTION: 2
You are advising a school district on disaster recovery plans. In case a disaster affects the main IT centers for the district they will need to be able to work from an alternate location. However, budget is an issue. Which of the following is most appropriate for this client?
A. Cold site
B. Hot site
C. Off site
D. Warm site
Answer: A
NEW QUESTION: 3
You have to maintain a number of shared distribution lists.
What is a valid shared distribution list number that identifies a list?
A. 0
B. 1
C. 2
D. 3
Answer: D
NEW QUESTION: 4
Of the many kinds of vegetables grown all over the world, which remains the favorite of young and old
alike? Why, the potato, of course. Perhaps you know them as "taters," "spuds," or "Kennebees," or as
"chips," "Idahoes," or even "shoestrings." No matter, a potato by any other name is still a potato- the
world's most widely grown vegetable. As a matter of fact, if you are an average potato eater, you will put
away at least a hundred pounds of them each year. That's only a tiny portion of the amount grown every
year, however. Worldwide, the annual potato harvest is over six billion bags- each bag containing a
hundred pounds of spuds, some of them as large as four pounds each. Here in the United States, farmers
fill about four hundred million bags a year. That may seem like a lot of "taters," but it leaves us a distant
third among world potato growers. Polish farmers dig up just over 800 million bags a year, while the
Russians lead the world with nearly 1.5 billion bags. The first potatoes were grown by the Incas of South
America, more than four hundred years ago. Their descendants in Ecuador and Chile continue to grow
the vegetable as high as fourteen thousand feet up in the Andes Mountains. ( That's higher than any other
food will grow.) Early Spanish and English explorers shipped potatoes to Europe, and they found their
way to North America in the early 1600s. People eat potatoes in many ways-baked, mashed, and roasted,
to name just three. However, in the United States most potatoes are devoured in the form of French fries.
One fast-food chain alone sells more than $1 billion worth of fries each year. No wonder, then, that the
company pays particular attention to the way its fries are prepared. Before any fry makes it to the people
who eat at these popular restaurants, it must pass many separate tests. Fail any one and the spud is
rejected. To start with, only russet Burbank potatoes are used.
These Idaho potatoes have less water content than other kinds, which can have as much as eighty
percent water. Once cut into "shoestrings" shapes, the potatoes are partly fried in a secret blend of oils,
sprayed with liquid sugar to brown them, steam dried at high heat, then flash frozen for shipment to
individual restaurants. Before shipping, though, every shoestring is measured. Forty percent of a batch
must be between two and three inches long. Another forty percent has to be over three inches. What
about the twenty percent that are left in the batch? Well, a few short fries in a bag are okay, it seems. So,
now that you realize the enormous size and value of the potato crop, you can understand why most
people agree that this part of the food industry is no "small potatoes."
What is the main idea of this passage?
A. Potatoes from Ireland started the Potato Revolution.
B. French fries are made from potatoes.
C. Potatoes are a key vegetable in America.
D. The average American eats 50 lbs of potatoes a year.
E. The various terms for potatoes have a long history.
Answer: C