In this interactive object, learners review the parts of the gastrointestinal system and then check their knowledge in a matching exercise.

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.

In this animated activity, learners examine muscle cell contraction and relaxation and consider the role of calcium ions.

The learner will be able to see bacteria growth on common medical office surfaces.

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 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.

De acordo com o Dicionário ilustrado Les ingrédients, responda:

De acordo com o Dicionário ilustrado Fruits Légumes, responda:

Responda de acordo com slides 2