A) Used to relieve the patient from clogged nose. B) To assist with feeding C) To provide warmth D) To keep a patient from falling out of bed
A) Sphygmomanometer B) Oxygen tank C) Thermometer D) Stethoscope
A) Measures heart rate B) Measures blood pressure C) Measures body temperature D) Measures blood sugar
A) Enema Bag B) Ice Bags C) Wheelchair D) Bagpack
A) Styling hair B) Cleaning the house C) Feeding patients D) Protecting the caregiver and patient during personal care
A) For patients who need assistance with toileting B) For bathing patients C) For mobility training D) For transporting medications
A) Transfer board B) Stethoscope C) Oxygen tank D) Basin
A) Blood pressure cuff B) Stethoscope C) Thermometer D) Glucometer
A) Blood sugar level B) Oxygen level C) Temperature D) Blood pressure
A) To prevent falls B) To store medications C) For patients with incontinence D) To keep the patient warm
A) Start CPR immediately B) Check for injuries C) Call the patient’s family D) Check the scene for safety
A) 10:2 B) 15:1 C) 20:5 D) 30:2
A) Apply heat B) Elevate the legs C) Apply direct pressure with a clean cloth D) Wash with water
A) Wait for them to vomit B) Give water C) Call for help and perform abdominal thrusts (Heimlich maneuver) D) Pat them on the back
A) Rub with ice B) Cover immediately with a bandage C) Apply ointment D) Rinse with cool running water for several minutes
A) Lying flat with legs elevated (if no injuries are present) B) Standing up C) Sitting upright D) On their stomach
A) Drop, Roll, Apply, Breathe, Compress B) Drain, Rest, Air, Bandage, CPR C) Danger, Response, Airway, Breathing, Circulation D) Dry, Recovery, Alert, Bleeding, Chest
A) Restrain them B) Give them food or drink C) Put something in their mouth D) Protect them from injury and wait for the seizure to stop
A) 20 seconds B) 15 seconds C) 2 seconds D) 5–10 seconds
A) Record and report the incident to a supervisor or medical professional B) Do nothing else C) Wait until the person falls asleep D) Leave the scene
A) Pie pan B) Baking or cooking sheet C) Tube pan D) Loaf Pan
A) Baking or cookie sheet B) Loaf pan C) Tube pan D) Pie pan
A) Tube pan B) Tube pan C) Baking or cookie sheet D) Loaf pan
A) Tube Pan B) Muffin Pan C) Loaf Pan D) Baking or Cookie sheet
A) Muffin Pan B) Loaf Pan C) Jelly Roll Pan D) Tube Pan
A) Cake pan B) Muffin pan C) Jelly roll pan D) Tube pan
A) Revolving Oven B) Convection oven C) Microwave Oven D) Conventional Oven
A) Microwave Oven B) Conventional Oven C) Revolving Oven D) Convection Oven
A) Revolving Oven B) Convection Oven C) Conventional Oven D) Microwave Oven
A) Conventional B) Convection C) Microwave D) Revolving
A) Wire Whip B) Strainer C) Rubber Scraper D) Spatulas
A) Strainer B) Spatulas C) Rubber scraper D) wire whip
A) Spatulas B) Wire whip C) Scraper D) Strainer
A) Wire whip B) Strainer C) Rubber scraper D) Spatulas
A) Wooden Spoon B) Rotary whisk C) Strainer D) Spatulas
A) Spatulas B) Wooden spoon C) Rotary Whisk D) Strainer
A) Rolling pin B) Pastry wheel C) Wire Rack D) Wooden spoon
A) Pastry Brush B) Rolling pin C) Wire Rack D) Pastry wheel
A) Rolling pin B) Wire Rack C) Pastry wheel D) Pastry brush
A) Rolling Pin B) Pastry wheel C) Wire Rack D) Pastry brush
A) Pie Server B) Wire rack C) Rolling pin D) Pastry brush
A) Rolling pin B) Pastry blender C) Bread knife D) Pie server
A) Bread knife B) Pastry brush C) Pastry Blender D) Pastry bag and tube
A) Rolling pin B) Pastry Blender C) Pastry brush D) Bread Knife
A) Weighing scale B) Mixing bowls C) Electric Mixer D) Measuring spoon
A) Weighing scale B) Measuring spoon C) Electric Mixer D) Mixing Bowl
A) Electric mixer B) Mixing bowls C) Measuring Spoon D) Measuring cups
A) Measuring spoon B) Measuring cups C) Electric Mixer D) Mixing bowls
A) To avoid cleaning B) To use all equipment at once C) To ensure safety and quality D) To bake faster
A) Read the manual before using unfamiliar equipment B) Use bare hands when removing trays C) Always leave the oven door open D) Always preheat to 500°F |