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Name: Class: Date:
Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

1. Microsoft Internet Explorer and FireFox are two examples of accelerators.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: Internet Explorer 2
LEARNING OBJECTIVES: ENHC.PARS.16.203 - Define Web browsers
2. You can use a hyperlink to open another Web page, but not to play sound or video files.
a. True
b. False
ANSWER: False
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.204 - List browser features
3. A URL is also considered an address of a Web page.

a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.205 - Identify elements of the Internet Explorer window
4. The Menu bar displays information about your connection process, notifies you when you connect to another Web site,
and identifies the percentage of information transferred from the Web server to your browser.
a. True
b. False
ANSWER: False
POINTS: 1
Cengage Learning Testing, Powered by Cognero Page 1

Name: Class: Date:
5. In the accompanying figure, item 4 is the Web page address that is currently open.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: Internet Explorer 4-5
6. In the accompanying figure, item 2 is a link.

a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: Internet Explorer 4-5
7. Right-click any link on a Web page, and then click Open in new tab to open the linked page in a new tab in the same
browser window.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.206 - Open and view Web pages in new tabs in a browser window
8. If you want to close Internet Explorer but have several tabs open, you will be asked if you want to close all the tabs or
just current the current tab.
Name: Class: Date:

a. True
b. False
ANSWER: True
POINTS: 1
9. With tabbed browsing, you can open several Web pages in a browser window.
a. True
b. False
ANSWER: True
POINTS: 1
10. A top-level domain tells you the type of site you are visiting.
a. True
b. False
ANSWER: True
POINTS: 1
11. To delete a favorite, click the View favorites, feeds, and history button, click the Add to favorites list arrow, click
Organize favorites, open the Favorites Bar folder, click the favorite, and then click Delete.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.207 - Delete Favorites from the Favorites center and bar
12. You can print a Web page without previewing the page or changing any settings by clicking the Print button on the
Command bar.
a. True
b. False
ANSWER: True
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.208 - Print and email pages and links
13. Information and images on the Web can be ____ to the Start screen or saved as a file to a computer for later use or to
share with others.
a. linked b. shared
Name: Class: Date:

c. integrated d. pinned
ANSWER: d
POINTS: 1
14. An example of a Web browser program is ____.

a. Microsoft Web b. Yahoo!
c. Microsoft Internet Explorer d. AltaVista
ANSWER: c
POINTS: 1
15. A hyperlink on a Web page can ____.

a. open a graphics file b. play a sound file
c. play a video file d. All of the above.
ANSWER: d
POINTS: 1
16. Which of the following is the part of the Internet that contains interconnected Web pages?
a. intranet b. World Wide Web
c. hypertext links d. Internet Explorer
ANSWER: b
POINTS: 1
17. In a browser, the tab in front is the ____ tab.

a. lead b. primary
c. home d. active
ANSWER: d
POINTS: 1
18. The ____ provides buttons to set your home page, access RSS feeds, set up Web pages for printing, and the like.
a. title bar b. site page
c. Command bar d. browser bar
ANSWER: c
POINTS: 1

Name: Class: Date:

19. In Internet Explorer, the Menu bar provides ____.

a. information about your connection progress when you open a new Web page
b. a notification of when you are connecting to another Web site
c. the percentage of information that has transferred to your browser from the Web server
d. access to most of the browser’s features in a series of menus
ANSWER: d
POINTS: 1
20. The ____ appears if a Web page is longer than the window’s viewable area.
a. horizontal scroll bar b. Go button
c. vertical scroll bar d. Page Up button
ANSWER: c
POINTS: 1
21. The part of the Internet Explorer window that displays the address of the active Web page is the ____.
a. Menu bar b. Status bar
c. Title bar d. Address bar
ANSWER: d
POINTS: 1

Name: Class: Date:
22. In the accompanying figure, item 10 is pointing to ____.

a. a Web page on a tab b. the active Web page
c. the browser window d. the status bar
ANSWER: d
POINTS: 1
23. In the accompanying figure, item 7 is pointing to a ____.

a. favorite b. tab
c. home page d. search result
ANSWER: b
POINTS: 1
24. In the accompanying figure, a URL is indicated by item number ____.

a. 4 b. 5
c. 9 d. 10
ANSWER: a
POINTS: 1
25. In the accompanying figure, the Tools button is indicated by item number ____.
a. 1 b. 2
c. 6 d. 9
Name: Class: Date:

ANSWER: d
POINTS: 1
26. You can press ____ to increase the zoom level.

a. [Alt][+] b. [F4]
c. [Ctrl][+] d. [Alt][Ctrl][+]
ANSWER: c
POINTS: 1
27. Click the ____ button to correct problems for pages made for old browsers.
a. Refresh b. Compatibility
c. Browser version d. Version update
ANSWER: b
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.209 - Use URLs, hyperlinks, and command buttons to navigate Web sites
28. The ____ button displays links grouped as Recent, History, and Favorites.
a. Compatibility b. Search
c. Feeds d. Show Address bar Autocomplete
ANSWER: d
POINTS: 1
29. As you type a URL in the Address bar, the ____ feature recognizes the first few characters of any URL you typed
previously.
a. AutoComplete b. Quick View
c. Sneak Peek d. URL Reminder
ANSWER: a
POINTS: 1
30. The ____ domain tells you the type of site you are visiting, such as commercial or educational.
a. uniform b. top-level
c. URL d. http
ANSWER: b
POINTS: 1

Name: Class: Date:

31. The name of a Web site is also its ____ name.

a. object b. reference
c. domain d. relative
ANSWER: c
POINTS: 1
32. The three letters com in Web site www.google.com is the ____.
a. top-level domain b. hyperlink
c. domain name d. protocol
ANSWER: a
POINTS: 1
33. Which of the following is NOT a Favorites Center tab?

a. Recent Pages b. History
c. Feeds d. Favorites
ANSWER: a
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.210 - Describe how to use the Favorites bar and Favorites Center
34. With ____ turned on, no information from a given visit to a Web site through this browser window will be stored on
your computer.
a. SmartScreen Filter b. Digital Firewall
c. Internet Security d. InPrivate Browsing
ANSWER: d
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.211 - Use browser security and privacy features
35. If the Address bar is ____ it means that the certification authority cannot be verified and might be a problem.
a. blue b. black
c. yellow d. red
ANSWER: c
POINTS: 1

Name: Class: Date:

36. ____ is an illicit activity where people send you to fraudulent Web sites to gather your personal information for
possible illegal purposes.
a. Spamming b. Browsing
c. Scamming d. Phishing
ANSWER: d
POINTS: 1
37. Press ____ to open the Find bar.

a. [Alt][S] b. [Alt][F]
c. [Ctrl][S] d. [Ctrl][F]
ANSWER: d
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.212 - Use the Find feature and keywords to search a Web page
38. To use a search engine you enter ____ in the appropriate search text box.
a. hits b. links
c. keywords d. favorites
ANSWER: c
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.213 - Use keywords to search the Web
39. Which of the following is NOT a Web search engine?

a. Internet Explorer b. Bing
c. Yahoo! Search d. Google
ANSWER: a
POINTS: 1
40. If you want to stop annoying windows from opening on your screen that advertise products you may not want, you
need to enable the ____.
a. Pop-up Blocker b. Phishing filter
c. Spam filter d. Accelerator button
ANSWER: a
POINTS: 1
41. By default, when you print a Web page the current ____ appears in the header and footer.
a. Links, date and time b. URL, Search Engine, and time
Name: Class: Date:

c. URL, date and time d. URL, username, date and time
ANSWER: c
POINTS: 1
42. A(n) ____________________ is a group of Web pages focused on a particular subject.

ANSWER: Web site
POINTS: 1
43. A(n) ____________________ is a special Web site that quickly searches the Internet for Web sites based on words or
phrases that you enter.
ANSWER: search engine
POINTS: 1
44. The ____________________ bar can give you valuable information as you use Internet Explorer (e.g., it lets you
know if pop-ups are blocked on the page).
ANSWER: status
POINTS: 1
45. In the accompanying figure, the item marked 3 is the _____________ button.
Name: Class: Date:

ANSWER: Forward
POINTS: 1
46. ____________________ allows you to view Web sites without the browser storing data about your browsing session.
ANSWER: InPrivate Browsing
In Private Browsing
POINTS: 1
47. A(n) ____________________ verifies the identity of a person or indicates the security of a Web site.
ANSWER: digital certificate
POINTS: 1
48. The ____________________ is a feature in Internet Explorer 10 that helps detect phishing Web sites.
ANSWER: SmartScreen Filter
POINTS: 1
49. A Web site that displays ____________________ in the Address and Security Status bar is considered a secure site.
ANSWER: https
https://
POINTS: 1
50. In a(n) ____________________ email message, the link you click will take you to a fraudulent site where you are
asked to provide personal information.
ANSWER: phishing
POINTS: 1
51. The ____________________ lets you search using the selected search provider, or you can change providers.
ANSWER: Search box
POINTS: 1
52. What is tabbed browsing and how does it work?

Name: Class: Date:

ANSWER: Tabbed browsing allows more than one Web page to be open within the same browser
window. Each Web page name appears on a separate tab. This method for organizing Web
pages while browsing makes navigation between Web pages fast and simple. It also
minimizes the number of windows you need open on your desktop as you browse the Web. If
you prefer, you can also open several Internet Explorer windows at the same time, each with
its own series of Web pages accessible by tabs. You can easily change the default settings for
tabbed browsing. For example, you can have pages associated with one Web site open
automatically in their own tabs. Alternatively, you can bypass the tab settings to open pages
in their own windows.
POINTS: 1
TOPICS: Critical Thinking
53. Explain how to use the Organize Favorites dialog box.

ANSWER: To keep your Favorites Center list manageable, only add pages that you expect to visit again.
You can organize your favorites by placing them in folders. For example, you might create
folders according to your interests, such as sports, cooking, and travel. To add a folder to
your Favorites Center, click the Add to favorites list arrow in the Favorites Center, then click
Organize favorites. The Organize Favorites dialog box opens; it will reflect activity and
settings on each individual computer. Click the New Folder button, then type the folder name
and press [Enter] to add a new folder to the list of folders and favorites. You can move a
favorite to a specific folder by clicking the favorite, clicking the Move button to open the
Browse For Folder dialog box, and then selecting the folder or creating a new folder you
want to move the favorite to. You can also drag and drop a favorite into a folder. You can
rename favorites and folders.
POINTS: 1
LEARNING OBJECTIVES: ENHC.PARS.16.210 - Describe how to use the Favorites bar and Favorites Center
54. Discuss the use of the Accelerator feature in IE10.

ANSWER: You can use the Accelerator feature to enhance your Web experiences. While visiting a Web
page, highlight a word or phrase to display the Accelerator button, and click to link to
services related to the selected text such as mapping, translation, or searching. You can also
preview services before you click by resting your pointer over the Accelerator.
POINTS: 1
55. The desktop version of IE10 is designed for tablet computer users who use devices controlled with gestures and a
stylus. ____________________
ANSWER: False - Metro
POINTS: 1
Name: Class: Date:
56. A(n) tab group is a set of tabs that have the same color to show they originated from the same Web page.
_____________________
ANSWER: True
POINTS: 1
57. As you start typing hits in the Address bar, the default search provider for the browser will offer suggestions based on
what you are typing. _____________________
ANSWER: False - keywords
POINTS: 1
58. The default search provider for Internet Explorer 10 is Google. _____________________
ANSWER: False - Bing
POINTS: 1
59. While visiting a Web page, highlight a word or phrase to display the Pop-up Blocker button to enhance your Web
experience. _____________________
ANSWER: False - Accelerator
POINTS: 1
Critical Thinking Questions

Case 1-1
You work as a location scout for a video production company in New York City and you need to find interesting locations
for a corporate production shoot. In order to maintain your competitive edge for a breakthrough concept on your new
movie, you need to browse in safety and discreetly so that no one can learn anything about the movie on which you are
working.
60. What do you use to ensure that the browser will not store any data about your browsing session?
a. SmartScreen Filter c. Internet Security
b. Digital Firewall d. InPrivate Browsing
ANSWER: D
POINTS: 1
61. In order to find some information about the subject of your movie, you might need to visit some Web sites that are
potentially unsafe. Which of the following should you use to be on the safe side?
Name: Class: Date:

a. SmartScreen Filter c. Internet Security
b. Digital Firewall d. InPrivate Browsing
ANSWER: A
POINTS: 1
Critical Thinking Questions

Case 1-2
Jane is using the Web to do research for a term paper for her literature course. She has found that many of the pages she
looks at have links to similar pages and before long has gotten lost in a maze of Web sites. She thinks that one way for her
to keep better track is for her to understand the components of the URLs she is encountering.
62. In the URL http://www.nps.gov/yose/index.htm, what is the domain name?
a. http c. nps
b. gov d. yose
ANSWER: C
POINTS: 1
63. In the URL http://www.nps.gov/yose/index.htm, what is the protocol standard?

a. http c. nps
b. gov d. yose
ANSWER: A
POINTS: 1
64. In the URL http://www.nps.gov/yose/index.htm, what is the top-level domain?

a. http c. nps
b. gov d. yose
ANSWER: B
POINTS: 1
Match the term with the correct description below.

a. Favorites
b. Web
c. links

Name: Class: Date:

d. desktop
e. browser
Internet Explorer 10
Internet Explorer 3
ENHC.PARS.16.214 - Use Favorites to save and then open Web pages
65. Part of the Internet

ANSWER: b
POINTS: 1
66. Apple Safari is an example

ANSWER: e
POINTS: 1
67. A list of Web pages you visit frequently

ANSWER: a
POINTS: 1
68. Words, phrases, or graphics used to connect to and view other Web pages
ANSWER: c
POINTS: 1
69. One of the versions of IE10

ANSWER: d
POINTS: 1

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DRESSED CUCUMBERS.
Pare and slice them very thin, strew a little fine salt over them, and
when they have stood a few minutes, drain off the water, by raising
one side of the dish, and letting it flow to the other; pour it away,
strew more salt, and a moderate seasoning of pepper on them, add
two or three tablespoonsful of the purest salad-oil, and turn the
cucumbers well, that the whole may receive a portion of it; then pour
over them from one to three dessertspoonsful of chili vinegar, and a
little common, should it be needed; turn them into a clean dish and
serve them.
Obs.—If very young, cucumbers are usually dressed without being
pared, but the tough rind of full-grown ones being extremely
indigestible, should be avoided. The vegetable, though apt to
disagree with persons of delicate habit, when sauced in the common
English mode, with salt, pepper, and vinegar only, may often be
eaten by them with impunity when dressed with plenty of oil. It is
difficult to obtain this perfectly fresh and pure here; and hence,
perhaps, arises in part the prejudice which, amongst us, is so often
found to exist against the use of this most wholesome condiment.
MANDRANG, OR MANDRAM.
(West Indian Receipt.)

Chop together very small, two moderate-sized cucumbers, with
half the quantity of mild onion; add the juice of a lemon, a
saltspoonful or more of salt, a third as much of cayenne, and one or
two glasses of Madeira, or of any other dry white wine. This
preparation is to be served with any kind of roast meat.
ANOTHER RECEIPT FOR MANDRAM.
Take three or four cucumbers, so young as not to require paring;

score the ends well, that when they are sliced they may fall into
small bits; add plenty of young onions, cut fine, the juice of half a
lemon, a glass of sherry or Madeira, and a dessertspoonful of chili
vinegar.
DRESSED CUCUMBERS.
(Author’s Receipt.)
Cut into lengths of an inch or rather more, one or two freshly
gathered cucumbers, take off the rind, and then pare them round
and round into thin ribbons, until the watery part is reached:—this is
to be thrown aside. When all are done, sprinkle them with cayenne
and fine salt, and leave them to drain a little; then arrange them
lightly in a clean dish, and sauce them with very fine oil, well mixed
with chili vinegar, or with equal parts of chili and of common vinegar.
Cucumbers, 2 or 3; salt, 1 to 2 saltspoonsful; little cayenne; oil, 6
to 8 tablespoonsful; chili vinegar, or equal parts of this and common
vinegar, 2 to 4 tablespoonsful.
Obs.—When the flavour of eschalots is much liked, a teaspoonful
or more of the vinegar in which they have been steeped or pickled
may be added to this dish.
STEWED CUCUMBERS.
(English mode.)
Pare, and split into quarters, four or five full-grown but still young
cucumbers; take out the seeds and cut each part in two; sprinkle
them with white pepper or cayenne; flour and fry them lightly in a
little butter, lift them from the pan, drain them on a sieve, then lay
them into as much good brown gravy as will nearly cover them, and
stew them gently from twenty-five to thirty minutes, or until they are
quite tender. Should the gravy require to be thickened or flavoured,
dish the cucumbers and keep them hot while a little flour and butter,
or any other of the usual ingredients, is stirred into it. Some persons
like a small portion of lemon-juice, or of chili vinegar added to the
sauce; cucumber vinegar might be substituted for these with very
good effect, as the vegetable loses much of its fine and peculiar
flavour when cooked.
25 to 30 minutes.
Obs.—The cucumbers may be left in entire lengths, thrown into
well-salted boiling water, and simmered for ten minutes, then
thoroughly drained upon the back of a sieve, and afterwards stewed
very quickly until tender in some highly-flavoured brown gravy, or in
the Spanish sauce of page 101.
CUCUMBERS À LA POULETTE.
The cucumbers for this dish may be pared and sliced very thin; or
quartered, freed from the seeds, and cut into half-inch lengths; in
either case they should be steeped in a little vinegar and sprinkled
with salt for half an hour before they are dressed. Drain, and then
press them dry in a soft cloth; flour them well, put a slice of butter
into a stewpan or saucepan bright in the inside, and when it begins
to boil throw in the cucumbers, and shake them over a gentle fire for
ten minutes, but be careful to prevent their taking the slightest
colour; pour to them gradually as much strong, but very pale veal
stock or gravy as will nearly cover them; when it boils skim off the fat
entirely, add salt and white pepper if needed, and when the
cucumbers are quite tender, strew in a large teaspoonful of finely-
minced parsley, and thicken the sauce with the yolks of two or three
eggs. French cooks add the flour when the vegetable has stewed in
the butter, instead of dredging it upon them at first, and this is
perhaps the better method.
CUCUMBERS À LA CRÊME.
Boil them tolerably tender in salt and water, drain them well, then
stew them for a few minutes in a thick béchamel, and serve them in
it.
FRIED CUCUMBERS TO SERVE IN COMMON HASHES AND
MINCES.
If very young they need not be pared, but otherwise, take off the
rind, slice, and dredge them lightly with pepper and flour, but put no
salt at first; throw them into very hot butter or clarified dripping, or
they will not brown; when they are nearly done sprinkle some salt
amongst them, and as soon as they are quite tender, lift them out
with a slice, drain them well, and place them lightly over the hash or
mince. A small portion of onion may be fried with them when it is
liked.
MELON.
This in France and in other parts of the Continent is served and

eaten with the bouilli (or beef boiled tender in the soup-pot), with a
seasoning of salt and pepper only; but the fruit is there far more
abundant, and of infinitely finer growth than with us, and requires so
little care, comparatively, that it is planted in many places in the open
fields, where it flourishes admirably.
TO BOIL CAULIFLOWERS.
Trim off the outside leaves, and cut the stems quite close to the
cauliflowers; let them lie for an hour in plenty of cold water with a
handful of salt in it, to draw out any insects that may be amongst
them; then wash them very thoroughly, and examine them well, to be
assured that none remain in any part of them; throw them into a
large pan of boiling water salted as for asparagus, and quite cleared
from scum; for this, if not removed, will adhere to the cauliflowers
and spoil their appearance. When the stalks are tender lift them out,
dish them neatly, and send good melted butter to table with them.
20 to 30 minutes.
CAULIFLOWERS.
(French Receipt.)
Cut the cauliflowers into small handsome tufts, and boil them until
three parts done, drain them well, toss them for a moment in some
thick melted butter or white sauce, and set them by to cool. When
they are quite cold, dip them separately into the batter of Chapter V.,
fry them a light brown, arrange them neatly in a dish, and serve them
very hot.
CAULIFLOWERS WITH PARMESAN CHEESE.
Take all the green leaves from two or three fine white cauliflowers,
and cut the stalks off very closely, so that they will stand upright in
the dish in which they are served; boil them tolerably tender, but not
sufficiently so as to hazard their breaking; drain them well, and dish
them, so as to give the whole the appearance of one cauliflower;
pour a little good white sauce equally over the tops, and on this
strew grated Parmesan cheese, drop over it a little clarified butter,
add another layer of cheese, and cover the whole with the finest
bread-crumbs; moisten these with more clarified butter, and brown
them with a salamander, or set the dish into the oven, to give them
colour; pour white sauce round the cauliflowers, and send them very
hot to table.
CAULIFLOWERS À LA FRANÇAISE.
Strip away all the green leaves, and divide each cauliflower into
three or four parts, trimming the stalks quite close; put them, with the
heads downwards, into a stewpan which will just hold them, half
filled with boiling water, into which an ounce of good butter and some
salt have previously been thrown; so soon as they are quite tender,
drain the water from them, place a dish over the stewpan and turn it
gently upside down; arrange the vegetables neatly in the form of one
large cauliflower and cover it with good melted butter, into which a
little lemon-juice has been stirred.
12 to 18 minutes.
BROCCOLI.
This is boiled, and served in the same manner as cauliflowers

when the heads are large; the stems of the branching broccoli are
peeled, and the vegetable, tied in bunches, is dressed and served,
like asparagus, upon a toast.
10 to 20 minutes.
TO BOIL ARTICHOKES.
After they have been soaked and well washed, cut off the stems
quite close, trim away a few of the lower leaves, and clip the points
of all; throw the artichokes into plenty of fast-boiling water, ready
salted and skimmed, with the addition of the proportion of soda
directed in page 309, as this will greatly improve the colour of the
vegetable. When extremely young, the artichokes will be tender in
from half to three quarters of an hour, but they will require more than
double that time when at their full growth: when the leaves can be
drawn out easily they are done. Send good melted butter to table
with them. They should be boiled always with the stalk-ends
uppermost.
Very young, 1/2 to 3/4 hour; full-grown, 1-1/4 to 2 hours.
Obs.—French cooks lift the tops from the artichokes before they
are served, and replace them after having taken out the chokes: this
is an excellent plan, but it must be expeditiously done to prevent the
vegetable from cooling.
FOR ARTICHOKES EN SALADE
(See Chapter VI.)

VEGETABLE MARROW.
It is customary to gather this when not larger than a turkey’s egg,

but we should say that the vegetable is not then in its perfection. The
flesh is whiter and of better flavour when the gourd is about six
inches long; at least we have found it so with the kinds which have
fallen under our observation. It may either be boiled in the skin, then
pared, halved, and served upon a toast; or quartered, freed from the
seed, and left until cold, then dipped into egg and fine crumbs of
bread, and fried; or it may be cut into dice, and re-heated in a little
good white sauce; or stewed tender in butter, and served in well-
thickened veal gravy, flavoured with a little lemon-juice. It may
likewise be mashed by the receipt which we have given for turnips,
and in that form will be found excellent. The French make a fanciful
dish of the marrows thus: they boil them tender in water, and halve
them lengthwise as is usual, they then slice a small bit off each to
make them stand evenly in the dish, and after having hollowed the
insides, so as to leave a mere shell, about half an inch thick, they fill
them with a thick rich mince of white meat, and pour white sauce
round them; or they heap fried bread-crumbs over the tops, place the
dish in the oven for a few minutes, and serve them without sauce.
Size of turkey’s egg, 10 to 15 minutes; moderate-sized, 20 to 30;
large, 3/4 to 1 hour.
ROAST TOMATAS.
(To serve with roast leg, loin, or shoulder of mutton.)

Select them nearly of the same size, take off the stalks, and roast
them gently in a Dutch oven, or if more convenient, place them at the
edge of the dripping-pan, taking care that no fat from the joint shall
fall upon them, and keeping them turned that they may be equally
done. From ten to fourteen minutes will roast them.
STEWED TOMATAS.
Arrange them in a single layer, and pour to them as much gravy as

will reach to half their height; stew them very softly until the under
sides are done, then turn, and finish stewing them. Thicken the gravy
with a little arrow-root and cream, or with flour and butter, and serve
it round them.
FORCED TOMATAS.
(English Receipt.)
Cut the stems quite close, slice off the tops of eight fine tomatas,
and scoop out the insides; press the pulp through a sieve, and mix
with it one ounce of fine crumbs of bread, one of butter broken very
small, some pepper or cayenne, and salt. Fill the tomatas with the
mixture, and bake them for ten minutes in a moderate oven; serve
them with brown gravy in the dish. A few small mushrooms stewed
tender in a little butter, then minced and added to the tomata pulp,
will very much improve this receipt.
Bake 10 minutes.

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Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

3. A URL is also considered an address of a Web page.

Cengage Learning Testing, Powered by Cognero Page 1

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

6. In the accompanying figure, item 2 is a link.

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

14. An example of a Web browser program is ____.

15. A hyperlink on a Web page can ____.

17. In a browser, the tab in front is the ____ tab.

Cengage Learning Testing, Powered by Cognero Page 4

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

19. In Internet Explorer, the Menu bar provides ____.

Cengage Learning Testing, Powered by Cognero Page 5

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

22. In the accompanying figure, item 10 is pointing to ____.

23. In the accompanying figure, item 7 is pointing to a ____.

24. In the accompanying figure, a URL is indicated by item number ____.

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

26. You can press ____ to increase the zoom level.

Cengage Learning Testing, Powered by Cognero Page 7

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

31. The name of a Web site is also its ____ name.

33. Which of the following is NOT a Favorites Center tab?

Cengage Learning Testing, Powered by Cognero Page 8

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

37. Press ____ to open the Find bar.

39. Which of the following is NOT a Web search engine?

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

42. A(n) ____________________ is a group of Web pages focused on a particular subject.

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

52. What is tabbed browsing and how does it work?

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

53. Explain how to use the Organize Favorites dialog box.

54. Discuss the use of the Accelerator feature in IE10.

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

Critical Thinking Questions

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

Critical Thinking Questions

63. In the URL http://www.nps.gov/yose/index.htm, what is the protocol standard?

64. In the URL http://www.nps.gov/yose/index.htm, what is the top-level domain?

Match the term with the correct description below.

Cengage Learning Testing, Powered by Cognero Page 14

Internet Explorer 10 Unit A: Getting Started with Internet Explorer 10

65. Part of the Internet

66. Apple Safari is an example

67. A list of Web pages you visit frequently

69. One of the versions of IE10

Cengage Learning Testing, Powered by Cognero Page 15

(West Indian Receipt.)

Take three or four cucumbers, so young as not to require paring;

This in France and in other parts of the Continent is served and

This is boiled, and served in the same manner as cauliflowers