Organisms that break down food material outside their bodies include fungi like bread molds, yeast, and mushrooms. These fungi employ extracellular digestion, secreting enzymes into their surroundings to break down complex organic compounds into simpler forms. Bread molds, for instance, release enzymes on the surface of bread to digest it externally before absorbing the nutrients. Yeasts, used in fermentation, release enzymes to break down sugars into alcohol and carbon dioxide. Mushrooms secrete enzymes into the decaying organic matter they grow on, facilitating external digestion and nutrient absorption by the fungal mycelium. These examples showcase the diverse strategies employed by fungi for nutrient acquisition.