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<!doctype html>
<html lang="en">
<head>
<meta charset="utf-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<meta name="viewport" content="width=device-width, initial-scale=1">
<title>Module 3 Assignment solution</title>
<link rel="stylesheet" href="css/bootstrap.min.css">
<link rel="stylesheet" href="css/styles.css">
</head>
<body>
<header>
<nav id="header-nav" class="navbar navbar-default">
<div class="container">
<div class="navbar-header">
<a class="navbar-brand" href="#">Food, LLC</a>
<button type="button" class="navbar-toggle collapsed" 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>
<span class="icon-bar"></span>
</button>
</div>
<div id="collapsable-nav" class="collapse navbar-collapse">
<ul id="nav-list" class="nav navbar-nav navbar-right">
<li>
<a href="#chicken">Chicken</a>
</li>
<li>
<a href="#beef">Beef</a>
</li>
<li>
<a href="#sushi">Sushi</a>
</li>
</ul>
</div>
</div>
</nav>
</header>
<div id="main-content" class="container">
<h2 class="text-center">Our Menu</h2>
<div class="row">
<section id="chicken" class="col-lg-4 col-md-4 col-sm-6 col-xs-12">
<div class="content-cell">
<h3 class="text-center">Chicken</h3>
<p>
The chicken (Gallus gallus domesticus), a subspecies of the red junglefowl, is a type of
domesticated fowl, originally from Southeastern Asia. Rooster or cock is a term for an adult
male bird, and younger male may be called a cockerel. A male that has been castrated is a capon.
An adult female bird is called a hen and a sexually immature female is called a pullet.
Originally raised for cockfighting or for special ceremonies, chickens were not kept for food
until the Hellenistic period (4th–2nd centuries BC).[1][2] Humans now keep chickens primarily as
a source of food (consuming both their meat and eggs) and as pets.
Chickens are one of the most common and widespread domestic animals, with a total population of
23.7 billion as of 2018,[3] up from more than 19 billion in 2011.[4] There are more chickens in
the world than any other bird.[4] There are numerous cultural references to chickens – in myth,
folklore and religion, and in language and literature.
Genetic studies have pointed to multiple maternal origins in South Asia, Southeast Asia, and
East Asia,[5] but the clade found in the Americas, Europe, the Middle East and Africa originated
from the Indian subcontinent. From ancient India, the chicken spread to Lydia in western Asia
Minor, and to Greece by the 5th century BC.[6] Fowl have been known in Egypt since the mid-15th
century BC, with the "bird that gives birth every day" having come from the land between Syria
and Shinar, Babylonia, according to the annals of Thutmose III.[7][8][9]
</p>
</div>
</section>
<section id="beef" class=" col-lg-4 col-md-4 col-sm-6 col-xs-12">
<div class="content-cell">
<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.[1] Beef is a source of protein and nutrients.[2]
Most beef 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, which
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,[3] 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.[5] 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.[6] 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).[7] Beef production is also important to the economies of Japan,
Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.
Beef production has a high environmental impact per gram of protein.[8][9]
</p>
</div>
</section> <!-- Beef -->
<section id="sushi" class=" col-lg-4 col-md-4 col-sm-12 col-xs-12">
<div class="content-cell">
<h3 class="text-center">Sushi</h3>
<p>
A dish known as narezushi (馴れ寿司, 熟寿司 – "salted fish"), stored in fermented rice for possibly
months at a time, has been cited as one of the early influences for the Japanese practice of
applying rice on raw fish.[3] The fish was fermented with rice vinegar, salt, and rice, after
which the rice was discarded. The process can be traced back to the early domestication of rice
in the neolithic cultures of China, fermentation methods following similar logic in other asian
rice cultures include: Pla ra (ปลาร้า), Burong isda, Sikhae (식해).[3][4] The lacto-fermentation
of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced
during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get
caught in the rice paddy fields. Pickling was a way to preserve the excess fish and guarantee
food for the next months, and Narezushi became an important source of protein for Japanese
consumers. The term sushi literally means "sour-tasting" and comes from an antiquated し (shi)
terminal-form conjugation, 酸し sushi, no longer used in other contexts, of the adjectival verb 酸い
sui "to be sour";[5] the overall dish has a sour and umami or savoury taste.[6] Narezushi still
exists as a regional specialty, notably as funa-zushi from Shiga Prefecture.[7]
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.[7] 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.[8][9]
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".[10][11] There is an earlier mention of sushi in James
Hepburn's Japanese-English dictionary from 1873,[12] and an 1879 article on Japanese cookery in
the journal Notes and Queries.[13]
</p>
</div>
</section>
</div>
</div>
<script src="js/jquery-1.11.3.min.js"></script>
<script src="js/bootstrap.min.js"></script>
</body>
</html>