In this animated learning object, learners view how the fats that people eat are digested and absorbed.

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.

Learners read about various cuts of beef and the methods of preparing them: roasting, baking, broiling, pan broiling, braising, stewing, and marinating. In a drag-and-drop exercise, students match the cut of beef to the appropriate cooking method.

Learners examine the costs of replacing an employee. Using a formula, students calculate these expenses in practice exercises.

In this animated learning object, learners read about the proper handling of foods that contain the nutrients and water that bacteria require for growth.

In this animated activity, students read directions on how to calibrate a thermometer.

Learners follow the path of a carbohydrate food from consumption through digestion to absorption into the bloodstream. In a matching exercise, students identify the main type of carbohydrate found in four different foods.

Learners follow the path of a protein food from consumption through digestion to absorption into the bloodstream.

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

Learners read how to calculate the full-time equivalent for hours worked by employees. Practice exercises complete the activity.

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

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

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 animated learning object, students read about the backflow of contaminated water and how to prevent it.

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

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.

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.

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 how to record relevant information on a test tray evaluation form. They enter their own analysis of the data in a practice exercise.

Learners read about the S.O.A.P. and D.A.R. formats that are used to document progress notes in medical records. They then match statements to S.O.A.P. and D.A.R. categories in drag-and-drop exercises.

Viewers watch an introduction to monosaccharides, disaccharides, and polysaccharides. The processes for dehydration synthesis and hydrolysis.