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WSL --install
WSL --update

WSL  --list --online    : Shows all Linux Distro

WSL --install Kali-linux    : Installs the Distro

sudo apt update

sudo apt install clamav    :for cmd line
sudo apt install clamav clamav-daemon -y    :For GUI

sudo systemctl stop clamav-freshclam  :Stop service before updating the definitions
sudo freshclam  :Update the Virus database
sudo systemctl start clamav-freshclam  : Start the service
sudo freshclam  or sudo clamscan -r -i /mnt/c      :/mnt/c= Windows drive

kex --win -s

WSL
WSL --uninstall        :to remove WSL when finished

WSL --install
WSL --update

WSL  --list --online     : Shows all Linux Distro

WSL --install Kali-linux     : Installs the Distro

sudo apt update

sudo apt install clamav     :for cmd line
sudo apt install clamav clamav-daemon -y     :For GUI

sudo systemctl stop clamav-freshclam   :Stop service before updating the definitions
sudo freshclam   :Update the Virus database
sudo systemctl start clamav-freshclam  : Start the service
sudo freshclam  or sudo clamscan -r -i /mnt/c      :/mnt/c= Windows drive

kex --win -s

WSL
WSL --uninstall        :to remove WSL when finished

  MS-900 has been replaced with AB-900
MS-900


AB-900


Study Guide and Test: https://learn.microsoft.com/en-us/training/browse/?resource_type=course

IngredientsPotatoes: 2 to 3 large Russet potatoesSoak/Blanch: Water, 1 tbsp white vinegar, 1 tsp sugar, and 1 tbsp salt (this prevents the potato from disintegrating and removes excess starches)Frying: Vegetable oil, canola oil, or a mix of vegetable oil and beef tallow (for authentic fast-food flavor)Seasoning: Fine saltStep-by-Step Instructions1. Cut and SoakPeel your Russet potatoes and slice them into long, thin strings, about \(\frac{1}{4}\)-inch thick. As you cut them, submerge them in a bowl of cold water to prevent browning and rinse them until the water runs clear.2. BlanchDrain the potatoes. In a pot, bring water to a simmer (around 170°F) and add the vinegar, sugar, and salt. Drop the fries in and let them cook for about 8 to 10 minutes. This cooks the inside but keeps the strips intact. Drain and pat completely dry with paper towels.3. Initial Fry (Par-Fry)Heat your frying oil in a heavy-bottomed pot or deep fryer to 325°F–350°F. Fry the potatoes in small batches for about 1 to 2 minutes. They should look pale and dry, not browned. Remove, drain, and let them cool completely.4. The Secret Step: FreezeTo get the authentic McDonald's texture, place the cooled, par-fried fries on a baking sheet and put them in the freezer until they are completely frozen solid (at least 1 hour, or store them for later use).5. Final FryHeat your oil to 375°F. Drop the frozen fries into the hot oil (again, working in small batches) and fry for 3 to 5 minutes until they turn a beautiful golden-brown and are crispy on the outside.6. Salt and ServeRemove the fries, shake off the excess oil, and place them on a paper towel-lined plate. Generously toss them with fine salt immediately while they are still hot.