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 interactive learning object, students view a basic wheelchair and identify its parts in a click and drag exercise.

The student identifies the anatomical parts of the ear and learns the purpose and function of these parts. A review follows the lesson.

In this interactive and animated object, learners classify a number of diagnoses by shooting a soccer ball into goals marked "Medical" and "Nursing."

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.

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.

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

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.

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