Hortonworks Hadoop-PR000007 : Hortonworks Certified Apache Hadoop 2.0 Developer (Pig and Hive Developer) Exam Dumps

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Exam Number : Hadoop-PR000007
Exam Name : Hortonworks Certified Apache Hadoop 2.0 Developer (Pig and Hive Developer)
Vendor Name : Hortonworks
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Hadoop-PR000007 Exam Format | Hadoop-PR000007 Course Contents | Hadoop-PR000007 Course Outline | Hadoop-PR000007 Exam Syllabus | Hadoop-PR000007 Exam Objectives

Exam Details for Hadoop-PR000007 Hortonworks Certified Apache Hadoop 2.0 Developer (Pig and Hive Developer):

Number of Questions: The Hadoop-PR000007 exam typically consists of 50-60 multiple-choice questions.

Time Limit: The exam has a time limit of 2 hours (120 minutes).

Course Outline:
The Hadoop-PR000007 certification exam focuses on assessing the knowledge and skills required to develop and work with Apache Hadoop 2.0, specifically focusing on Pig and Hive for data processing and analytics. The course outline covers the following key topics:

1. Introduction to Apache Hadoop:
- Overview of Hadoop ecosystem and its components
- Hadoop architecture and distributed file system (HDFS)
- MapReduce and YARN frameworks
- Hadoop cluster setup and configuration

2. Apache Pig:
- Introduction to Pig and Pig Latin scripting language
- Loading and storing data using Pig
- Transforming and manipulating data using Pig Latin operations
- User-defined functions (UDFs) in Pig
- Pig optimization techniques and performance tuning

3. Apache Hive:
- Introduction to Hive and HiveQL query language
- Creating and managing tables in Hive
- Data manipulation and querying with HiveQL
- Partitioning and bucketing in Hive
- Hive optimization techniques and performance tuning

4. Data Processing with Pig and Hive:
- Integrating Pig and Hive with Hadoop ecosystem components
- Using Pig and Hive for data transformations and analytics
- Joining and aggregating data in Pig and Hive
- Handling complex data types and nested structures
- Debugging and troubleshooting Pig and Hive scripts

Exam Objectives:
The Hadoop-PR000007 exam aims to assess the following objectives:

1. Understanding of Apache Hadoop architecture and its key components.
2. Proficiency in using Pig for data loading, transformation, and analysis.
3. Knowledge of Hive and its capabilities for data querying and management.
4. Competence in integrating Pig and Hive with other Hadoop ecosystem components.
5. Familiarity with performance optimization and debugging techniques in Pig and Hive.

Exam Syllabus:
The Hadoop-PR000007 exam covers the following syllabus:

1. Introduction to Apache Hadoop
- Overview of Hadoop ecosystem and its components
- Hadoop architecture and distributed file system (HDFS)
- MapReduce and YARN frameworks
- Hadoop cluster setup and configuration

2. Apache Pig
- Introduction to Pig and Pig Latin scripting language
- Loading and storing data using Pig
- Transforming and manipulating data using Pig Latin operations
- User-defined functions (UDFs) in Pig
- Pig optimization techniques and performance tuning

3. Apache Hive
- Introduction to Hive and HiveQL query language
- Creating and managing tables in Hive
- Data manipulation and querying with HiveQL
- Partitioning and bucketing in Hive
- Hive optimization techniques and performance tuning

4. Data Processing with Pig and Hive
- Integrating Pig and Hive with Hadoop ecosystem components
- Using Pig and Hive for data transformations and analytics
- Joining and aggregating data in Pig and Hive
- Handling complex data types and nested structures
- Debugging and troubleshooting Pig and Hive scripts

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Hortonworks (Pig braindumps

Paper Pig! A Paper Project

Is your child hog wild for pigs? How about a pig toy you can make at home—this printable template is fun to decorate with all the spots and mud marks your child can create with crayons and markers. Once she glues it together this little paper pig will be ready to rock n' roll, or, just stand there and "oink."

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Stuffed Roast Suckling Pig

Ingredients

Chile Marinade8 ounces guajillo chiles (about 30)1 2-inch piece canela (Mexican cinnamon)12 black peppercorns10 bay leaves1 tablespoon dried Mexican oregano, crumbled2 tablespoons dried avocado leaves (available from Kalustyan’s) or 1/2 cup fresh tarragon leaves10 large sprigs fresh thyme or 1 1/2 teaspoons dried thyme8 large garlic cloves4 tablespoons cider vinegar

Stuffing1/3 cup vegetable oil2 small onions, cut into 1/4-inch dice3 garlic cloves, minced2 medium-ripe tomatoes, finely chopped1/4 medium-size pineapple, peeled, cored, and cut into 1/4-inch dice1 1/2 firm, tart green apples, peeled, cored, and cut into 1/3-inch dice2 medium-size carrots, peeled and cut into 1/4-inch dice3 large red bliss or other waxy potatoes, peeled and cut into 1/4-inch dice1/4 cup dark raisins1/3 cup small pimiento-stuffed green olives1 1/2 canned pickled jalapeño chiles, thinly sliced, plus 3 tablespoons of the pickling juice1 teaspoon dried Mexican oregano, crumbled1 1/2 teaspoons freshly ground canela1 teaspoon freshly ground black pepper, plus additional for seasoning the pig6 bay leaves6 sprigs thyme or 1 teaspoon dried thyme1 tablespoon Worcestershire sauce

Suckling Pig1 suckling pig, about 12 to 15 pounds (available at dartagnan.com; orders must be placed at least a week ahead of time)Salt and black pepper2 cups orange juice (optional)

Instructions

Chile MarinadeWash and griddle-dry the chiles, being careful not to burn them. As they are done, place them in a large deep bowl, cover generously with boiling water, and soak for at least 20 minutes. Drain, and remove stems only when cool enough to handle.

Blend all marinade ingredients in batches until puréed, stopping occasionally to scrape down the sides with a rubber spatula. If necessary, add a few tablespoons of water to facilitate blending, but the mixture should remain thick and pasty.

StuffingIn a deep skillet, heat the oil at medium high. Add the onion and garlic and cook, stirring, for 2 to 3 minutes, until slightly translucent. Add the tomatoes and stir for 5 minutes, until the juices have evaporated slightly. Stir in the remaining ingredients, reduce the heat to medium, and cook uncovered for 15 minutes, stirring often. Let the mixture cool to room temperature.

Suckling PigSeason the pig inside and out with salt and pepper, then slather the chile marinade thickly over the pig, inside and out, and marinate in a large plastic bag, refrigerated, overnight or for at least 4 hours. Allow the pig to come to room temperature.

Preheat the oven to 350 degrees.

Fill the pig with the cooled stuffing, and close the opening with skewers or stitch with string.

If not using the optional orange juice, arrange the pig in a large roasting pan on all fours, and roast for approximately 3 hours, or until a meat thermometer inserted in the thigh reads 160 degrees. Reduce heat to 200, and let the pig rest at this temperature for 15 minutes or until ready to serve (but no longer than 40 minutes). If using the orange juice, lay the pig on one side and pour the juice over it. Roast as directed above, but baste occasionally with the juice and turn the pig onto its other side halfway through cooking. If the liquid seems to be evaporating too rapidly, add 1/4 cup of water at a time to the pan juices.

Carve the pig. Arrange the stuffing on a serving platter with the carved meat on top. If enough orange juice is left in the roasting pan to serve as gravy, strain it and skim off the fat; pass separately in a gravy bowl.

(Published 2007)

Roasted Suckling Pig Porchetta With Pear-Cherry Mostarda

Ingredients

Brine2 gallons water1½ cups kosher salt1 cup dark-brown sugar24 sage leaves2 rosemary sprigs1 tbs. fennel seed1 head garlic, halved½ bunch thyme1 tbs. whole black peppercorns1 10-to-12-lb. suckling pig (ask your butcher to debone the pig whole with head on; available from Esposito Meat Market)

Stuffing10 cloves garlic, chopped1 onion, chopped1 tbs. fennel seed10 sage leaves, chopped4 bay leaves, chopped4 rosemary sprigs, leaves chopped10 thyme sprigs, leaves removed½ tbs. freshly ground black pepper1 tbs. sea salt2 pears, diced and peeled

White-bean salad1 cup pancetta, cut into ½-inch pieces2 cups Treviso radicchio, cut into small pieces2 cups escarole, cut into small pieces1½ cups cooked white beans1 cup parsley, roughly chopped1 red onion, thinly sliced½ cup olive oil2 tbs. red-wine vinegarSalt and freshly ground black pepper

Pear-cherry mostarda2 tbs. dried cherries1 tbs. yellow mustard seeds½ cup dry white wine1 lemon, zest only1 tbs. sugar2 tbs. red-wine vinegar2 Bartlett pears, peeled and diced8 1-inch-thick slices toasted ciabatta

Instructions

To brine and stuff the suckling pig: Two days before you plan to serve this dish, prepare an ice bath. In a large pot (minimum 5 gallons), bring all the brine ingredients to a simmer, stirring until well combined. Remove from heat and place in the ice bath to cool. Strain brine, and once cool, add the suckling pig, ensuring that it is completely submerged. Cover and refrigerate overnight or at least 6 hours. Remove the pig from the brine and pat dry. Place on a rack over a large rimmed baking pan and allow the pig to dry in the refrigerator for 12 hours. Combine all the stuffing ingredients in a large bowl. Lay the pig skin side up and score the skin with a sharp knife. Rub the stuffing mix over the whole cavity of the pig. Roll the pig into an even log, folding the tail under to seal. Tie every inch of the pig with butcher’s twine from tail to head.

To cook the suckling pig porchetta: Preheat the oven to 300 degrees. Place pig on a large baking sheet with a V-rack or turkey rack and roast for 2 to 2½ hours, basting pig with pan juices every half-hour, until the internal temperature reaches 160 degrees. Increase the temperature to 500 degrees and bake for an additional 20 to 30 minutes or until the skin is blistered and very crisp. Loosely cover with aluminum foil and allow the pig to rest for 15 to 20 minutes.

The white-bean salad: In a large pan over high heat, render and crisp the pancetta for about 8 to 10 minutes. Remove the crispy pancetta pieces and reserve. In a large bowl, combine the hot pancetta with all the remaining salad ingredients and season with salt and pepper.

The pear-cherry mostarda: In a small pot set over medium heat, combine dried cherries, mustard seeds, white wine, lemon zest, sugar, and red-wine vinegar and bring to a boil. Continue to boil until cherries are plump and rehydrated, about 3 to 4 minutes. Add the pears and reduce to a simmer. Continue to cook for about 15 minutes or until the pears are tender. Remove and hold warm.

To serve: Place a small amount of the warm white-bean salad on each plate, and top with a thick slice of porchetta, cutting it with a serrated knife; spoon some of the pan juices over and around the pork. Finish with a crostino of toasted country bread topped with the pear-cherry mostarda.

(Published 2015)

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