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