In this interactive object, learners read the characteristics of each stage of labor and delivery. They then identify the stages in a multiple-choice assessment.

In this overview, students examine and identify mannitol positive and mannitol negative bacteria on mannitol salt agar.

In this animated object, learners read an introduction to protein structure and function.

Students read about how acid/base balance affects a person's health. This activity includes animation.

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 fresh herb garnishes and match the garnishes to appropriate foods.

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.

De acordo com o Dicionário ilustrado Fruits Légumes, responda:

Culinary

Words to understand the basics of culinary.

A review of basic terms and practices for safety and sanitation in the kitchen