Learners examine the different stages of maturation for red blood cells, white blood cells, and platelets. A quiz completes the activity.

This learning object reviews the procedures for making medical appointments. It can be applied to manual and electronic methods of making appointments.

Learners test their knowledge in this drag-and-drop exercise by identifying coding errors in health care claim cases.

The tubehead is a sealed, heavy metal housing that contains the x-ray tube that produces dental x-rays. This learning object will provide students with practice identifying and labeling the dental x-ray tubehead.

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 read about the U.S. Department of Agriculture's guide for daily food choices. They then recreate the Food Guide Pyramid.

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

In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.

Short demonstration of educational games using culinary terms.

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Answer questions about the basics of cooking

Practice for Culinary II