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