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 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 examine how the two-roll metering system works.

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 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.

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

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

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

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

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

Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.

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

In this screencast, learners examine the concept of gear ratios. The number of teeth, diameters, and velocity relationships are discussed and calculated using linear ratio equations.

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 fresh herb garnishes and match the garnishes to appropriate foods.