pls use the validator.w3.org to check for errors on this code and write down the
ID: 3850784 • Letter: P
Question
pls use the validator.w3.org to check for errors on this code and write down the correct code that will pass the validation
<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<title>Restaurant Review</title>
<link type="text/css" rel="stylesheet" href="review.css" />
</head>
<body>
<h1>Restaurant Review</h1>
<p>
Cafe Townsend<br>
600 Townsend Street<br>
San Francisco, CA 94103<br>
415-555-1234<br>
</p>
<p>
Francesco and Jane Bienni, founders and owners of San Francisco's world-class restaurant, have many reasons to celebrate. Cafe Townsend has been a San Francisco favorite for more than 19 years, and their latest restaurant venture, Cafe Isabella, will soon expand to more locations. Their biggest celebration is for their son Steven's recent graduation from New York's highly acclaimed Culinary Institute of America. San Francisco diners should join the Bienni's in their celebration because this graduation means an even better menu selection at Cafe Townsend, as Steven is lending his modern and innovative culinary talents to his father's traditional, Old World kitchen.
</p>
<p>
Those who have enjoyed Cafe Townsend and its world-class cuisine shouldn't worry - the stellar tableside service, scrumptious regional specials and menu favorites remain. But Steven's latest menu additions are something you don't want to miss.
</p>
<p>
"What I am doing is using seasonal Italian ingredients and combining them to create dishes with a modern flair that will invigorate our customers' palates," Steven says. "The utilization of regional seafood with the accompaniment of our fresh-grown herbs is something I'm avid about."
</p>
<p>
Steven, one of three Bienni sons, began his love affair with cooking as a child. He always enjoyed experimenting with recipes, trying new ingredients to make an old standby even better. The rave reviews about Steven's cooking he received from friends and family and his self-proclaimed addiction to the Food Network prompted him to consider a career as a chef.
</p>
<p>
"I don't want to be just another chef in a kitchen," says Steven. I really enjoy introducing people to new dishes and wines. I think it's entertaining to watch people try something new and love it."
</p>
<p>
And love it they do. In addition to reaping tremendous praise from his instructors at the Culinary Institute of America, Steven has garnered the attention of chefs at top restaurants in New York where he interned, including James Beard's award-winner, Felidia, in Manhattan.
</p>
<p>
Some of Steven's additions to Cafe Townsend are:
</p>
<h2>Appetizer</h2>
<ul>
<li>Prosciutto di Parma con Insalata Miele - Thinly sliced cured Italian ham with julienne of apples with frisee in a red wine poppy seed vinaigrette, garnished with goat's cheese crostini.</li>
<li>Salmone, Pecorino e Rucola - Smoked salmon with goat's cheese and arugola</li>
</ul>
<h2>Pasta</h2>
<ul>
<li>Penne con Pomodoro Fresco e Provolone - Quill-shaped pasta with tomato sauce, garlic, fresh basil and provolone cheese</li>
<li>Orechiette alla Panorama - "Little ears" of pasta with calamari and tiger shrimp in a light tomato sauce with olive oil</li>
<li>Gnocchi al Forno con Salsiccia - Homemade pillows of potato and ricotta gnocchi in a hearty tomato sauce with sweet Italian sausage and pork shoulder, baked with fresh mozzarella</li>
</ul>
<h2>Main Course</h2>
<ul>
<li>Pollo Farcito con Fontina e Prosciutto - Boneless breast of chicken stuffed with fontina cheese and prosciutto in white wine</li>
<li>Pollo alla Zenzero - Semi-boneless half of chicken sauteed with garlic, rosemary, mustard and sage in a fresh ginger-spiked sauce</li>
<li>Vitello Dolce Bacio - Veal medallions sauteed with mixed mushrooms in a marsala wine sauce with a touch of cream and chopped tomato, crowned with a jumbo shrimp</li>
</ul>
<hr width=70% height=1>
<p>Reviewed by RestaurantReview.com ®</p>
</body>
</html>
Explanation / Answer
By using the website, it came across with 1 warning and 3 errors, rectifying them all..
The warning was: you should add the language of the page at the html start tag. This helps in identifying in which language the page was written. This is an optional thing but you can go with it.
So, you should write it as <html lang="en"> where en represents English.
Now coming at the errors part:
2 errors were there for 1 line <hr width=70% height=1> which was 4th line from bottom.
<hr> tag is used to display the separate content on a page.
In simple words, it is used to display horizontal line between the content as a separator.
There is no attribute named 'height' for <hr> so you are having that error. So removing that will make 1 error solved.
Second error is, you have written width="70%" which means 70% of its parent's width is set to <hr>.
As per the new rules, width attribute is obsolete now. So you should use CSS properties to define its width as follows:
<hr>
I am using inline CSS here. If you want document level CSS, it should be written in <style> and </style> tag as follows
<style>
hr {
margin-left: 0;
width: 70%;
}
</style>
Here make sure to set margin-left = 0 because default CSS for <hr> sets margin-left as 'auto' so the horizontal line won't start from leftmost side.
Now the last error.
It is on the 3rd last line. You have written the restaurant website address and after that you are trying to print ® symbol.
To display it, you have written ® which is correct notation, but at the end of it, you should add an ; because when you start writing a symbol starting with &, it is a named character reference like for a white space and every named character reference should be ended by a semi-colon. So add that over here and the code is now error free.
So, the complete error and warning free code is as follows:
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="utf-8">
<title>Restaurant Review</title>
<link type="text/css" rel="stylesheet" href="review.css" />
</head>
<body>
<h1>Restaurant Review</h1>
<p>
Cafe Townsend<br>
600 Townsend Street<br>
San Francisco, CA 94103<br>
415-555-1234<br>
</p>
<p>
Francesco and Jane Bienni, founders and owners of San Francisco's world-class restaurant, have many reasons to celebrate. Cafe Townsend has been a San Francisco favorite for more than 19 years, and their latest restaurant venture, Cafe Isabella, will soon expand to more locations. Their biggest celebration is for their son Steven's recent graduation from New York's highly acclaimed Culinary Institute of America. San Francisco diners should join the Bienni's in their celebration because this graduation means an even better menu selection at Cafe Townsend, as Steven is lending his modern and innovative culinary talents to his father's traditional, Old World kitchen.
</p>
<p>
Those who have enjoyed Cafe Townsend and its world-class cuisine shouldn't worry - the stellar tableside service, scrumptious regional specials and menu favorites remain. But Steven's latest menu additions are something you don't want to miss.
</p>
<p>
"What I am doing is using seasonal Italian ingredients and combining them to create dishes with a modern flair that will invigorate our customers' palates," Steven says. "The utilization of regional seafood with the accompaniment of our fresh-grown herbs is something I'm avid about."
</p>
<p>
Steven, one of three Bienni sons, began his love affair with cooking as a child. He always enjoyed experimenting with recipes, trying new ingredients to make an old standby even better. The rave reviews about Steven's cooking he received from friends and family and his self-proclaimed addiction to the Food Network prompted him to consider a career as a chef.
</p>
<p>
"I don't want to be just another chef in a kitchen," says Steven. I really enjoy introducing people to new dishes and wines. I think it's entertaining to watch people try something new and love it."
</p>
<p>
And love it they do. In addition to reaping tremendous praise from his instructors at the Culinary Institute of America, Steven has garnered the attention of chefs at top restaurants in New York where he interned, including James Beard's award-winner, Felidia, in Manhattan.
</p>
<p>
Some of Steven's additions to Cafe Townsend are:
</p>
<h2>Appetizer</h2>
<ul>
<li>Prosciutto di Parma con Insalata Miele - Thinly sliced cured Italian ham with julienne of apples with frisee in a red wine poppy seed vinaigrette, garnished with goat's cheese crostini.</li>
<li>Salmone, Pecorino e Rucola - Smoked salmon with goat's cheese and arugola</li>
</ul>
<h2>Pasta</h2>
<ul>
<li>Penne con Pomodoro Fresco e Provolone - Quill-shaped pasta with tomato sauce, garlic, fresh basil and provolone cheese</li>
<li>Orechiette alla Panorama - "Little ears" of pasta with calamari and tiger shrimp in a light tomato sauce with olive oil</li>
<li>Gnocchi al Forno con Salsiccia - Homemade pillows of potato and ricotta gnocchi in a hearty tomato sauce with sweet Italian sausage and pork shoulder, baked with fresh mozzarella</li>
</ul>
<h2>Main Course</h2>
<ul>
<li>Pollo Farcito con Fontina e Prosciutto - Boneless breast of chicken stuffed with fontina cheese and prosciutto in white wine</li>
<li>Pollo alla Zenzero - Semi-boneless half of chicken sauteed with garlic, rosemary, mustard and sage in a fresh ginger-spiked sauce</li>
<li>Vitello Dolce Bacio - Veal medallions sauteed with mixed mushrooms in a marsala wine sauce with a touch of cream and chopped tomato, crowned with a jumbo shrimp</li>
</ul>
<hr>
<p>Reviewed by RestaurantReview.com ® </p>
</body>
</html>
Do comment if there is any query. The changes made are displayed with bold letters.
Thank you. :)
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