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