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