In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

In this interactive object, learners determine the pulse width, period, duty cycle, and frequency of a waveform.

Learners examine the fundamentals of a pulse train. Concepts such as time on, time off, duty cycle, period, and frequency are covered.

Learners examine how the two-roll metering system works.

Learners read descriptions of the following training and certification levels for organizations using a lean approach to quality: "green belt," "black belt," "master black belt," and "champion."

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

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

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

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 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.

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.

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

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.

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