Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.

In this interactive object, learners review descriptions of various blood collection tube additives. They then test their knowledge by matching the different tubes to their corresponding additives.

In this animated object, learners examine the function and location of the motor neurons and the damage that can result when they are injured.

In this video, learners view the parts of an animal cell and its organelles.

Learners read how they can make menus more pleasing to the senses by paying attention to shape, form, texture, temperature, color, flavor, and visual appeal.

Learners take a close look at the information on product labels concerning fat, fiber, and serving sizes. A quiz follows the lesson.

Students read about fresh herb garnishes and match the garnishes to appropriate foods.

Learners read about the role of water, the basic physiology of water balance, and the effects of dehydration particularly on elderly clients. Tips for maintaining proper hydration are presented. In an interactive exercise, students calculate how much fluid a client needs based on his/her age, health, and weight.

Students read about foods that are high in nutrients compared to the number of calories. They identify if certain foods have high or low nutrient density.

practice your skills

Match the term to the correct description.

De acordo com o Dicionário ilustrado Les ingrédients, responda:

Unsaturated fats are crutial to our health; and we get them from our food.