index.html

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    <title>MENU</title>
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          <ul class="nav navbar-nav navbar-center">
            <li class="navbar-toggler-icon visible-xs">
              <a class="n" href="#chicken">Chicken</a>
            </li>
            <li class="navbar-toggler-icon visible-xs">
              <a class="n" href="#beef">Beef</a>
            </li>
            <li class="navbar-toggler-icon visible-xs">
              <a class="n" href="#sushi">Sushi</a>
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    <h1 class="text-center">Our Menu</h1>

    <!----------DIV 1-------------->
    <div class="container-fluid">
      <div class="b1 col-lg-12 col-md-12 col-sm-12">
        <h4 class="p1" id="chicken">Chicken</h4>
        <p class="pa">
          A chicken is a bird. One of the features that differentiate it from
          most other birds is that it has a comb and two wattles. The comb is
          the red appendage on the top of the head, and the wattles are the two
          appendages under the chin. These are secondary sexual characteristics
          and are more prominent in the male. A few other birds have a comb or
          similar appendage, in some cases bearing a different name such as
          helmet in the guinea, and a few have wattles with some having a single
          median one rather than a pair. The comb is the basis of the Latin name
          or classification of chickens. In Latin, gallus means comb, and the
          domestic chicken is Gallus domesticus. The Red Jungle Fowl, ancestor
          of most domestic chickens, is Gallus bankiva. There are eight
          recognized kinds of combs: single, rose, pea, cushion, buttercup,
          strawberry, V-shaped, and silkie. The chicken has two legs and two
          wings, a fact that influences housing and management. Domestic
          chickens have essentially lost the ability to fly. Heavy breeds used
          for meat production cannot do more than flap their wings and jump to a
          little higher level or move more rapidly along the ground. The
          lighter-bodied birds can fly short distances, and some can fly over
          relatively high fences. The feet and shank portions of the legs have
          scales. Chickens are covered with feathers but have a few vestigial
          hairs scattered over the body. The average consumer does not see these
          hairs, because they are singed off in the processing plant. The
          chicken has a beak (or bill) and does not have teeth. Any mastication
          occurs in the gizzard. Many commercial poultry producers do not
          provide grit to their chickens, because they feed a ground feed of
          fine meal consistency that can be digested by the bird's digestive
          juices. Chickens have comparatively short life spans. Some live to be
          10 to 15 years old, but they are the exception, not the rule. In
          commercial egg production, birds are about 18 months old when they are
          replaced by new, young stock. Chicken can be cooked in many ways. It
          can be made into sausages, skewered, put in salads, traditionally
          grilled or by using electric grill, breaded and deep-fried, or used in
          various curries. There is significant variation in cooking methods
          amongst cultures.
        </p>
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    </div>

    <!----------DIV 2-------------->

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      <div class="b2 col-lg-12 col-md-12 col-sm-12">
        <h4 class="p1" id="beef">Beef</h4>
        <p class="pa">
          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,[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.
          Meat has usually been cooked in water which is just simmering, such as
          in stewing; higher temperatures make meat tougher by causing the
          proteins to contract. Since thermostatic temperature control became
          available, cooking at temperatures well below boiling, 52 °C (126 °F)
          (sous-vide) to 90 °C (194 °F) (slow cooking), for prolonged periods
          has become possible; this is just hot enough to convert the tough
          collagen in connective tissue into gelatin through hydrolysis, with
          minimal toughening. Meat can be cooked in boiling oil, typically by
          shallow frying, although deep frying may be used, often for meat
          enrobed with breadcrumbs as in milanesas or finger steaks. Larger
          pieces such as steaks may be cooked this way, or meat may be cut
          smaller as in stir frying, typically an Asian way of cooking: cooking
          oil with flavorings such as garlic, ginger and onions is put in a very
          hot wok.
        </p>
      </div>
    </div>

    <!----------DIV 3-------------->
    <div class="container-fluid">
      <div class="b3 col-lg-12 col-md-12 col-sm-12">
        <h4 class="p1" id="sushi">Sushi</h4>
        <p class="pa">
          Sushi originates in a Southeast Asian dish, known as narezushi
          (馴れ寿司, 熟寿司 – "salted fish"), stored in fermented rice for
          possibly months at a time. The lacto-fermentation of the rice
          prevented the fish from spoiling;[3] 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 し (shi)
          terminal-form conjugation, 酸し sushi, no longer used in other
          contexts, of the adjectival verb 酸い 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.
        </p>
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