Coursera_HTML-CSS-Javascript-for-Web-Developers-module3_solution/index.html at master · spathak98/Coursera_HTML-CSS-Javascript-for-Web-Developers-module3_solution · GitHub

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<!DOCTYPE html>
<html lang="zxx">

<head>
    <meta charset="utf-8">
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    <meta name="viewport" content="width=device-width, initial-scale=1">
    <title>Assignment Solution for Module 3</title>
    <link rel="stylesheet" href="bootstrap.min.css">
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</head>

<body>
    <header>
        <nav id="header-nav" class="navbar navbar-default">
            <div class="container-fluid">
                <div class="navbar-header">
                    <div class="navbar-brand">
                        <a href="index.html"><h1>Food, LLC</h1></a>
                    </div>

                    <button type="button" class="navbar-toggle collapsed visible-xs" data-toggle="collapse" data-target="#collapsable-nav" aria-expanded="false">
                        <span class="sr-only">Toggle navigation</span>
                        <span class="icon-bar"></span>
                        <span class="icon-bar"></span>
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                    </button>
                </div>

                <div id="collapsable-nav" class="collapse navbar-collapse">
                    <ul id="nav-list" class="nav navbar-nav navbar-right visible-xs text-center">
                        <li>
                            <a href="#chicken-tile"><br class="hidden-xs"> Chicken</a>
                        </li>
                        <li>
                            <a href="#beef-tile"><br class="hidden-xs"> Beef</a>
                        </li>
                        <li>
                            <a href="#sushi-tile"><br class="hidden-xs"> Sushi</a>
                        </li>
                    </ul>
                </div>
            </div>
        </nav>
    </header>

    <div id="main-content" class="container">
        <h2 id="top-heading" class="text-center">Our Menu</h2>
        <div id="home-tiles" class="row">
            <div class="col-md-4 col-sm-6 col-xs-12">
                <div id="chicken-tile">
                    <section>
                        <h3 class="text-center">Chicken</h3>
                        <p>
                            The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl (Gallus gallus). Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011.There are more chickens in the world than any other bird or domesticated fowl.Humans keep chickens primarily as a source of food (consuming both their meat and eggs) and, less commonly, as pets. Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC).
                            Genetic studies have pointed to multiple maternal origins in South Asia, Southeast Asia, and East Asia,but with the clade found in the Americas, Europe, the Middle East and Africa originating in the Indian subcontinent. From ancient India, the domesticated chicken spread to Lydia in western Asia Minor, and to Greece by the 5th century BC.Fowl had been known in Egypt since the mid-15th century BC, with the "bird that gives birth every day" having come to Egypt from the land between Syria and Shinar, Babylonia, according to the annals of Thutmose III.
                            Chickens are omnivores.[15] In the wild, they often scratch at the soil to search for seeds, insects and even animals as large as lizards, small snakes,or young mice.

                            The average chicken may live for five to ten years, depending on the breed.The world's oldest known chicken was a hen which died of heart failure at the age of 16 years according to the Guinness World Records.
                            Roosters can usually be differentiated from hens by their striking plumage of long flowing tails and shiny, pointed feathers on their necks (hackles) and backs (saddle), which are typically of brighter, bolder colours than those of females of the same breed. However, in some breeds, such as the Sebright chicken, the rooster has only slightly pointed neck feathers, the same colour as the hen's. The identification can be made by looking at the comb, or eventually from the development of spurs on the male's legs (in a few breeds and in certain hybrids, the male and female chicks may be differentiated by colour). Adult chickens have a fleshy crest on their heads called a comb, or cockscomb, and hanging flaps of skin either side under their beaks called wattles. Collectively, these and other fleshy protuberances on the head and throat are called caruncles. Both the adult male and female have wattles and combs, but in most breeds these are more prominent in males. A muff or beard is a mutation found in several chicken breeds which causes extra feathering under the chicken's face, giving the appearance of a beard. Domestic chickens are not capable of long distance flight, although lighter chickens are generally capable of flying for short distances, such as over fences or into trees (where they would naturally roost). Chickens may occasionally fly briefly to explore their surroundings, but generally do so only to flee perceived danger.
                            Hens will often try to lay in nests that already contain eggs and have been known to move eggs from neighbouring nests into their own. The result of this behaviour is that a flock will use only a few preferred locations, rather than having a different nest for every bird. Hens will often express a preference to lay in the same location. It is not unknown for two (or more) hens to try to share the same nest at the same time. If the nest is small, or one of the hens is particularly determined, this may result in chickens trying to lay on top of each other. There is evidence that individual hens prefer to be either solitary or gregarious nesters
                        </p>
                        <p>
                            (End of Chicken section) <a href="#top-heading">Back to Top</a>
                        </p>
                    </section>
                </div>
            </div>
            <div class="col-md-4 col-sm-6 col-xs-12">
                <div id="beef-tile">
                    <section>
                        <h3 class="text-center">Beef</h3>
                        <p>
                            Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.Beef is a source of high-quality protein and nutrients.

                            Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal.

                            Beef from steers and heifers is similar.[4] Depending on economics, the number of heifers kept for breeding varies. The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.

                            Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef; Uruguay, however, has the highest beef and veal consumption per capita, followed by Argentina and Brazil. According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beef or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the average American consumed only about 24 kg (53 lb) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.

                            In 2018, the United States, Brazil, and China produced the most beef with 12.22 million tons, 9.9 million tons, and 6.46 million tons respectively.The top 3 beef exporting countries in 2019 were Australia (14.8% of total exports), the United States (13.4% of total exports), and Brazil (12.6% of total exports). Beef production is also important to the economies of Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.Beef production has a high environmental impact per gram of protein.
                        </p>
                        <p>
                            (End of Beef section) <a href="#top-heading">Back to Top</a>
                        </p>
                    </section>
                </div>
            </div>
            <!-- <div class="clearfix visible-md-block"></div> -->
            <div class="col-md-4 col-sm-12 col-xs-12">
                <div id="sushi-tile">
                    <section>
                        <h3 class="text-center">Sushi</h3>
                        <p>
                            Sushi originates in a Southeast Asian dish, known as narezushi ("salted fish"), stored in fermented rice for possibly months at a time. The lacto-fermentation of the rice prevented the fish from spoiling the rice would be discarded before consumption of the fish.This early type of sushi became an important source of protein for its Japanese consumers. The term sushi literally means "sour-tasting" and comes from an antiquated (shi) terminal-form conjugation, sushi, no longer used in other contexts, of the adjectival verb sui "to be sour" the overall dish has a sour and umami or savoury taste.Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture.


                           Osaka-style sushi, also called "Oshi-zushi" or "hako-sushi"
                           Vinegar began to be added to the preparation of narezushi in the Muromachi period (1336–1573) for the sake of enhancing both taste and preservation. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. The primitive sushi would be further developed in Osaka, where over several centuries it became oshi-zushi or "hako-zushi"; in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds.

                           It was not until the Edo period (1603–1868) that fresh fish was served over vinegared rice and nori. The particular style of today's nigirizushi became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. One common story of nigirizushi's origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku.The dish was originally termed Edomae zushi as it used freshly caught fish from the Edo-mae (Edo or Tokyo Bay); the term Edomae nigirizushi is still used today as a by-word for quality sushi, regardless of its ingredients' origins.

                           The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring".There is an earlier mention of sushi in James Hepburn's Japanese-English dictionary from 1873,and an 1879 article on Japanese cookery in the journal Notes and Queries.[
                        </p>
                        <p>
                            (End of Sushi section) <a href="#top-heading">Back to Top</a>
                        </p>
                    </section>
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