Steps of Encapsulation:
1. Produce is converted to Condiment
2. Condiment is converted to Portions
3. Portions are converted to Packets (Unless "User Determined Portions"
(UDP) is used)
4. Packets are converted to Spread
5. Spread is consumed as Sandwich
Each conversion maps with a corresponding layer of the OSI
(Optimal Spread Incorporation) ref Model.
-----Original Message-----
From: Ken Wahl [mailto:[EMAIL PROTECTED]]
Sent: Wednesday, August 02, 2000 3:54 AM
To: Groupstudy Cisco List
Subject: Re: Sysco cert question
I believe you are correct. Paragraph 3 of section 2.84 of page 127 of RFC
47295432 outlines rye encapsulation. Sysco, however, has their own
proprietary version of the protocol, which implements hoagie encapsulation
instead. The larger hoagie allows for the addition of a condiment options
field in the header of the packet. Do a search on SCO for "Condiment
Discovery Protocol" or "CDP" for details. Make sure you know this topic
well for the SCCA 2.0 exam.
When designing sandwiches that employ "open-faced" standards remember to
keep the chew diameter to less than 3 bite times. This is necessary for
Condiment Sense Mandible Access with Chili Detection to function properly.
NOTE: As you may already know, RFC stands for Request for Condiments.
Good Luck!
On Tue, 1 Aug 2000, Karen E Young wrote:
> Funny, I thought that bread was an encapsulation method and was strictly
determined by the payload. For example, Encapsulating corned beef and
saurkraut in white bread WILL cause transport failures and a corruption of
the mustard whereas the more stout "Rye" encapsulation method was designed
to withstand it.
>
> Then of course there are the "open-faced" standards to learn. However, the
main thing to keep in mind with these is that you need supporting hardware
(forks). Besides, you hardly ever see them in practical use anywhere except
in small shops that use chili to beef up the interface.
>
> *********** REPLY SEPARATOR ***********
>
> On 8/2/2000 at 6:22 AM ElephantChild wrote:
>
> :On Tue, 1 Aug 2000, Chuck Larrieu wrote:
> :
> :> By the way, is sandwich bread layer 1? does that make mustard, ketchup,
> :> and/or mayo layer 2? If the bread is sesame or 9 grain, are the seeds
in
> :> layer 1 or do they move up to layer two ( the MACademia layer> )
> :
> :No. Open-faced Sandwich Ingestion isn't relevant here.
> :
> :Bread is the Appetizer layer.
> :Condiments are the Daubed-on layer.
> :Fillings are the Creative layer.
> :
> :> "paul doyl" <[EMAIL PROTECTED]> wrote in message
> :> [EMAIL PROTECTED]">news:[EMAIL PROTECTED]...
> :> > Not this question again.
> :> > look thro' the archives.
> :> >
> :> >
> :> > >From: "Drew Anderson" <[EMAIL PROTECTED]>
> :> > >Reply-To: "Drew Anderson" <[EMAIL PROTECTED]>
> :> > >To: <[EMAIL PROTECTED]>
> :> > >CC: "'Solt, Jasper \(spawar\)'" <[EMAIL PROTECTED]>
> :> > >Subject: Sysco cert question
> :> > >Date: Tue, 1 Aug 2000 11:00:58 -0400
> :> > >
> :> > >I have been studying hard for the Sysco Certified Condiment Engineer
2.0
> :> > >Exam.
> :> > >
> :> > >Does anybody know how many ounces of ketchup are in one packet? How
many
> :> > >mustard packets will be distibuted on an hourly basis?
> :> > >
> :> > >Does mustard always have to go into the yellow squeeze bottle?
> :> > >
> :> > >
> :> > >
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