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310-878 - SUN Certified Field Engineer - Dump Information

Vendor	:	SUN
Exam Code	:	310-878
Exam Name	:	SUN Certified Field Engineer
Questions and Answers	:	150 Q & A
Updated On	:	January 5, 2018
PDF Download Mirror	:	310-878 Brain Dump
Get Full Version	:	Pass4sure 310-878 Full Version

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310-878 Questions and Answers

QUESTION: 115

A Sun Fire V240 is having forced server shutdown errors. To isolate the problem, you run the

showlogs command at the ALOM prompt and receive the following message: Click the Exhibit button. Which two components should you replace? (Choose two.)

1. Motherboard
2. Power Supply
3. Fan Assembly
4. Power Distribution Board
5. CPU0 Heatsink Assembly

Answer: C, E

QUESTION: 116

You are on site and a remote administrator wants to verify that a failed internal disk in a Sun Fire

V440 is ready to replace. What two things should you do to confirm that the disk is ready for replacement? (Choose two.)

1. Make sure no LEDS are on.
2. Issue the RSC command showenvironment.
3. Check that the blue LED beside the disk drive slot is on.
4. Check that the amber LED beside the disk drive slot is on.
5. Check that the blue LED beside the disk drive slot is blinking.

Answer: B, C

QUESTION: 117

A customer has a Sun Fire V250 and wants you to populate an additional memory bank. After you have physically added the new DIMMs, you need to run OpenBoot in diagnostics mode to verify that the new memory is accepted by the system. In what two ways can you enable diagnostics mode? (Choose two.)

1. Set the OBP variable diag-level to menus.
2. Set the OBP variable diag-switch? to true.
3. Set the OBP variable service-mode? to true.
4. Turn the Operation Mode switch to the relevant position.

Answer: B, D

QUESTION: 118

After completing an upgrade of CPUs on a Sun Fire V210, you need to perform POST to verify the functionality of the CPUs. What should you accomplish before power on in sc mode?

1. sc> hpost
2. sc> boot -r
3. sc> bootmode diag
4. sc> setenv diag-switch? true

Answer: C

QUESTION: 119

You have replaced a failed CPU and executed POST diagnostics. What command displays a

summary of the last execution of the POST diagnostics?

1. dmesg
2. showlogs
3. showenvironment
4. show-post-results

Answer: D

QUESTION: 120

You have just added a redundant power supply to a Sun Fire V440 in production. How should

you check that the new power supply is in use?

1. Look at the LED status on the new power supply.
2. Verify pwr_enable=0 in /etc/default/power.
3. Verify pwr_enable=1 in /etc/default/power.
4. Reconfigure reboot the system and look at the boot messages.

Answer: A

SUN 310-878 Exam (SUN Certified Field Engineer) Detailed Information

Article by ArticleForge

A steak in the Mid-Century spirit: The Arthur J’s ode to simple ideas, elegantly executed

 Added on December 16, 2015  Richard Foss

The Arthur J owner Mike Simms with a portrait of his grandfather Arthur J. Simms. Photo by Brad Jacobson

by Richard Foss 
Eating steaks has been a symbol of affluence for hundreds of years and not just on this side of the Atlantic. Beefsteak clubs were established in London as early as 1705. Wealthy members dined on steaks, baked potatoes, wine and beer, a menu that would delight their counterparts today. It was such a national trait that the guards at the Tower of London were nicknamed the beefeaters and a French slang word for Englishmen was “rosbif.”
Still, the place we associate with big steaks is the USA and the era is not the 1750s but the 1950s. It was an era of cool music, strong cocktails, big steaks, and big dreams. Even people who weren’t born yet can get nostalgic for the era of optimism and opulence.
The place to do that today is The Arthur J. It’s mid-century visually and the kitchen serves up dishes in that spirit, but made attractive to a contemporary palate.
The restaurant is an homage by the Simms brothers to their late grandfather Arthur J. Simms, who was a restaurateur and whose portrait hangs by the front podium. The grandfather is also oddly but touchingly remembered with a pair of battered golf shoes by the front door.
Executive chef David LeFevre taps into nostalgic and historic veins both with what is served and how it’s presented. Some very modern items are served in the blue-flowered Corningware baking dishes that were in every kitchen when Eisenhower was president. These and other touches show a genuine affection for what’s going on here.
The menu is heavy on steaks, naturally, but there is much more here. I have visited The Arthur J twice — once with someone who is a connoisseur of cow, the second time with someone who hadn’t eaten beef for decades and both visits were successful. Both times we were served by a cheerful pro named Rachel who was an excellent guide to the subtleties of the menu.
The starters are mostly classics. We tried an emmental popover, split pea soup, Hamachi tartare and a grilled Treviso salad. The popover and soup were on different visits, but I wish I had ordered them together because they would complement each other well. The very light, savory roll with funky cheese filling would have been great with the soup, which had a slight peppery tang and extra flavor from rye croutons and the chunks of Virginia ham. A note to those who haven’t had it before: Virginia ham is saltier and chewier than most other hams, so adjust your expectations when you bite into one of those nuggets of meat in the soup. luding it in this soup adds a rare flavor of Colonial America in a California beach town. The only modern element was the garnish of smoked chicharrones, which added a rich crunch to the mix.  
The flavor of the Hamachi was another coast and another century; marinated chopped yellowtail with micro-greens, tomato, radish slices, cucumber, Thai chili, peaches, and peanuts. A puffed rice chip with sesame on the side adds an additional texture, if one is needed. Those items don’t sound like they should work together but they do. There’s a slightly different balance in every bite.
We wavered between a classic Caesar and the Treviso salad, but decided on the latter because we were intrigued by the combination of bitter lettuce with ricotta cheese, mission figs and pine nuts with a sherry vinaigrette. It was interesting but not entirely successful. Our server had mentioned that the Treviso had been marinated and seared, both of which usually diminish the bitterness of this heirlo