EXERCISE 5-2. Identifying inline elements This little post for the Black Goose Bistro News page will give you an opportunity to identify and mark up a variety of inline elements. See if you can find phrases to mark up accurately with the following elements: b br cite dfn em iq small time Because markup is always somewhat subjective, your resulting markup may not look exactly like my final markup, but there is an opportunity to use all of the preceding elements in the article. For extra credit, there is a phrase that could have two elements applied to it. (Hint: look for a term in another language.) Remember to nest them properly by closing the inner element before you close the outer one. Also, be sure that all text-level elements are contained within block elements. You can write the tags right on this page. Or, if you want to use a text editor and see the results in a browser, this text file is available online at learningwebdesign.com/5e/materials along with the resulting code. posted by BGB, November 15, 2016 Low and Slow This week I am extremely excited about a new cooking technique called sous vide. In sous vide cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking for Geeks, Jeff Potter describes it as ultra-low-temperature poaching. Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30. blackgoose@example.com 555-336-1800 Warning: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues.