In this animated object, learners examine the structure and function of intracellular and extracellular fluid. They also read about the most common electrolytes in the body and complete a matching exercise to test their knowledge.

Students read about the different types of diabetes and the treatment methods available.

In this animated activity, students read about the stages of microbial dental plaque formation and the time it takes for each stage to occur.

In this screencast, the learner identifies the kidney's internal and external structures.

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 Les ingrédients, responda:

Answer questions about the basics of cooking.

Answer these trivia questions to build your knowledge on different cooking and baking techniques!

Practice for Culinary II