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