Search Engines. Exercise 21 Ordered Lists. Instructions:

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1 Exercise 21 Ordered Lists 1. Create a web page similar to that shown below. Choose an appropriate colour for the page s background and the following title for the web page: Search Engines 1. All4One 2. Altavista 3. Ask Jeeves 4. BT Phone Book 5. Google 6. Lycos 7. Metacrawler 8. Mirago 9. UKPlus 10. Yahoo Search Engines 2. Save the changes in a new file called engines1.html and open it in your browser to

2 Exercise 22 Unordered Lists 1. Create a web page similar to that shown below. Choose an appropriate colour for the page s background and the following title for the web page: Search Engines All4One Altavista Ask Jeeves o BT Phone Book o Google o Lycos Mirago UKPlus Yahoo Search Engines 2. Save the changes in a new file called engines2.html and open it in your browser to

3 Exercise 23 Ordered Lists 1. Open your page engines1.html. Change the type of ordered list to capital Roman numerals. Change the initial value for the list to Roman numeral Now change the type of ordered list to small letters (a,b,c, etc.). Note down how the list changed appearance. 3. Save the changes in a new file called engines1a.html and open it in your browser to

4 Exercise 24 Swedish Meatballs Lists Exercise 1. Create a web page similar to that shown below. Choose an appropriate colour for the page s background and the following title for the web page: Swedish Meatballs Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise. Swedish Meatballs Source: Eating Well Makes 4 servings During the sixteenth century, the cooks of Sweden began developing a serving style that put all the food for the meal on one table at the same time. When the custom first got started, the offerings were very simple, consisting primarily of a little bread, butter, cheese, and some herring. Little by little, however, more and more dishes were added to the table. The invention of canning allowed people to increase the selection with foods that were out of the season, which was a great luxury at the time. Today the traditional smorgasbord is still served at the Operakallaren restaurant in Stockholm, Sweden. Meatballs are a standard part of the Operakallaren smorgasbord.

5 3 tablespoons dried bread crumbs 1/4 cup heavy cream 1/2 teaspoon salt o 1/2 teaspoon freshly ground black pepper o 1 pound ground chuck 1/2 cup chopped onion 4 tablespoons vegetable oil (50% of the original image) 1. In a bowl, combine the breadcrumbs, cream, salt, and pepper. 2. Add the ground chuck and onion to the bread crumb mixture and combine. 3. With wet hands, form the mixture into meatballs about the size of small walnuts. 4. In a 12-inch skillet, heat the vegetable oil over medium heat. Carefully add the meatballs and sauté until well browned on all sides, about 5 minutes. Shake the pan back and forth during cooking to prevent the meatballs from sticking. Nutrition Facts Makes 4 servings Facts per serving Cholesterol: 96mg Fiber: 1g o Fat: 30g o Sodium: 391mg 1999 Cooking.com 2. Save the changes in a new file called meatballs.html and open it in your browser to

6 Exercise 25 Page Layout Exercise 1. Open the existing file bulgaria.html Bulgaria [Level 1 Heading] Location [Level 2 Heading] Bulgaria is situated in the South-Eastern corner of the European continent. Conveniently tucked away from the eyes of the world, the country holds a strategic position on the Balkan Peninsula and is claimed to be the gateway between the European and Asian continents. [colour: purple] Climate [Level 3 Heading] Bulgaria has a continental climate, with long, hot, dry summers and in the interior at least bitterly cold winters. Temperatures can vary from minus 15C degrees in the winter to 45C degrees in the summer. [colour: green] History [Level 4 Heading] Bulgaria is a historically rich country which offers its visitors the opportunity to immerse themselves into the past by visiting a host of old historical sites. In a constantly repeating cycle of grandeur, decline and national rebirth, successive Bulgarian states have striven to dominate the Balkan peninsula before succumbing to defeat and foreign rule, only to be regenerated by patriotic resistance to outside control. [colour: magenta] Language [Level 5 Heading] Bulgarian is a South Slavonic tongue closely related to Slovene and Serbo-Croat, and more distantly to Russian. [colour: blue] Currency [Level 6 Heading] Bulgaria s national currency is the Bulgarian lev (pl. leva). [colour: red]

7 2. Change the top and left margins of your web page to be equal to 50 pixels. 3. Indent the Location paragraph of the web page. 4. Center the Currency paragraph of the web page. 5. Use a background image of your own choice to create a backdrop for the web page. Your tutor would provide you with instructions about how to acquire background image file(s), if you have problems doing so. 6. Save the changes in a file called bulgaria1.html and open it in your browser to check that it displays properly.

8 Exercise 26 Linking Web Pages 1. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Terriers Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise. Terriers Terriers have an iron will. You need to handle them with a firm hand and not let them get the better of you. To return to the main page CLICK HERE [Link the words Click Here to dogs.html] 2. Save the changes in a new file called terriers.html and open it in your browser to 3. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Hounds Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise.

Hounds The hound breed is large and varied in types. Most need a lot of exercise so you need to be fit to keep up with them. To return to the main page CLICK HERE [Link the words Click Here to dogs.

9 Hounds The hound breed is large and varied in types. Most need a lot of exercise so you need to be fit to keep up with them. To return to the main page CLICK HERE [Link the words Click Here to dogs.html] 4. Save the changes in a new file called hounds.html and open it in your browser to 5. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Dogs Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise. Choosing a Dog Dogs come in all shapes and sizes and have varying temperaments. You need to think long and hard about which type of dog would best suit your lifestyle. To find out more about the particular breeds click on one of the varieties listed below. Terriers [Link the word Terriers to terriers.html] Hounds [Link the word Hounds to hounds.html] 6. Save the changes in a new file called dogs.html and open it in your browser to check that it displays correctly and that the links are functioning properly.

10 Exercise 27 Links & Ordered Lists 1. Open the existing file engines1.html Modify the web page adding the links detailed below. Search Engines 1. All4One [link to 2. Altavista [link to 3. Ask Jeeves [link to 4. BT Phone Book [link to 5. Google [link to 6. Lycos [link to 7. Metacrawler [link to 8. Mirago [link to 9. UKPlus [link to Yahoo [link to 2. Save the changes in a new file called engines3.html and open it in your browser to

11 Exercise 28 Links & Unordered Lists 1. Open the existing file engines2.html Modify the web page adding the links detailed below. Search Engines All4One [link to Altavista [link to Ask Jeeves [link to o BT Phone Book [link to o Google [link to o Lycos [link to Mirago [link to UKPlus [link to Yahoo [link to 2. Set the default target for your links to be a new window. 3. Change the colour of visited links to olive. 4. Save the changes in a new file called engines4.html and open it in your browser to

12 Exercise 29 Lists & Links Exercise 1. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Russian Style Chicken Cutlets Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise. Russian-Style Chicken Cutlets [Heading, Level 2] Source: Quick from Scratch Chicken [Heading, Level 3] Serves 4 So simple and so good -- these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. WINE RECOMMENDATION [Heading, Level 4] The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.

13 INGREDIENTS [Heading, Level 4] 2 slices good-quality white bread, crusts removed 1/4 cup half and half 1 pound ground chicken o 1 egg o 1/2 teaspoon salt o 1/4 teaspoon fresh-ground black pepper 1/2 teaspoon dried dill 5 tablespoons butter, 3 of them at room temperature 1 cup dry bread crumbs 2 tablespoons cooking oil METHOD [Heading, Level 4] Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up. [Times New Roman, Size 6] Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the breadcrumbs. In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side. NUTRITION FACTS [Heading, Level 4] Serves 4 Facts per Serving: 1. Calories: Fat: 36g 3. Carbohydrates: 29g Cholesterol: 98mg Sodium: 826mg Protein: 33g VII. Fiber: 1g % VIII. Cal. from Fat: 56% IX. % Cal. from Carbs: 20% 1999 Cooking.com Recipe 2 [link to recipe2.html] Recipe 3 [link to recipe3.html]

14 2. Save the changes in a new file called recipe1.html and open it in your browser to 3. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Lamb Biryani Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise. Lamb Biryani [Heading, Level 2] [set the size of the above image to 75 pixels by 75 pixels and link it to the original-sized image] Source: Quick from Scratch - One Dish Meals [Heading, Level 3] Serves 4 Our quick version of this usually labour-intensive Indian rice dish is intricately spiced and irresistibly delicious. Don't let the long ingredient list put you off; almost everything is a pantry staple. Indian cooks leave the whole cloves and pieces of cinnamon in when serving, but of course they don't eat them. Fish these spices out before serving if you prefer. WINE RECOMMENDATION [Heading, Level 4] The spices here immediately indicate a zinfandel from Napa or Sonoma, classic examples of which are redolent of the very same spices. The full body of these wines will match the intensity of the Biryani nicely.

15 INGREDIENTS [Heading, Level 4] 10. 1/2 cup plain yogurt cloves garlic, minced 12. 1/8 teaspoon cayenne o 1/2 teaspoon ground cumin o 1/4 teaspoon fresh-ground black pepper o 1 3/4 teaspoons salt o 1 pound boneless lamb, cut into 1/2-inch cubes o 3 tablespoons butter 1 onion, cut into thin slices 1/4 teaspoon ground cardamom or ground coriander 1/4 teaspoon turmeric 5 cloves i. 1 cinnamon stick, broken in half ii. 1 1/2 cups long-grain rice, preferably basmati iii. 2 3/4 cups water iv. 1/3 cup raisins v. 1/3 cup chopped cashew nuts METHOD [Heading, Level 4] In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews. NUTRITION FACTS [Heading, Level 4] Serves 4 Facts per Serving Calories: 630 Fat: 20g Carbohydrates: 79g 4. Cholesterol: 98mg 5. Sodium: 1121mg 6. Protein: 34g o Fiber: 4g % o Cal. from Fat: 29%

o % Cal. from Carbs: 50% 1999 Cooking.com Recipe 1 [link to recipe1.html] Recipe 3 [link to recipe3.html] 4. Save the changes in a new file called recipe2.html and open it in your browser to 5.

16 o % Cal. from Carbs: 50% 1999 Cooking.com Recipe 1 [link to recipe1.html] Recipe 3 [link to recipe3.html] 4. Save the changes in a new file called recipe2.html and open it in your browser to 5. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Moroccan Lamb Chops Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise. Moroccan Lamb Chops [Heading, Level 2] Source: Cooking Light magazine [Heading, Level 3] INGREDIENTS [Heading, Level 4] Yield: 8 servings o 1 teaspoon ground cumin o 1 teaspoon Hungarian sweet paprika o 1 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground red pepper 2 (1 1/2-pound) French-cut lean racks of lamb, 8 ribs each cooking spray 4 cups cooked couscous METHOD [Heading, Level 4] Preheat oven to 425 degrees F. Combine the cumin and next 5 ingredients (cumin through red pepper) in a small bowl; stir well. Rub lamb with spice mixture, and let stand 5 minutes.

17 Place lamb on a broiler pan coated with cooking spray. Bake at 425 degrees F for 25 minutes or until desired degree of doneness. Let lamb stand 10 minutes before slicing. Serve with couscous. NUTRITION FACTS [Heading, Level 4] Yield: 8 servings Facts per Serving: Calories: 267 Fat: 10g Carbohydrates: 21g Cholesterol: 65mg Sodium: 211mg Protein: 23g o Fiber: 1g % o Cal. from Fat: 34% o % Cal. from Carbs: 31% 1999 Cooking.com Recipe 1 [link to recipe1.html] Recipe 2 [link to recipe2.html] 6. Save the changes in a new file called recipe3.html and open it in your browser to 7. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Recipes Recipes Russian-Style Chicken Cutlets [link to recipe1.html] Lamb Biryani [link to recipe2.html] Moroccan Lamb Chops [link to recipe3.html] 8. Save the changes in a new file called recipes.html and open it in your browser to

18 Exercise 30 League Table 1. Create a web page similar to the one shown below. Choose an appropriate background and the following title for the web page: Premiership League Table Save the changes in a new file called league.html and open it in your browser to!" #! $ $%&' ('!" ) *' + &',! + -." + #! + *'!" + /& ! + Copyright 2001 ESPN Internet Ventures

Practice 1 1: Instance or Entity

Practice 1 1: Instance or Entity Practice 1 1: Instance or Entity Goal (See Page 47) The goal of this practice is to learn to make a distinction between an entity, an attribute, and an instance of an entity.