A) To keep a patient from falling out of bed B) To assist with feeding C) To provide warmth D) Used to relieve the patient from clogged nose.
A) Oxygen tank B) Stethoscope C) Sphygmomanometer D) Thermometer
A) Measures blood sugar B) Measures blood pressure C) Measures body temperature D) Measures heart rate
A) Bagpack B) Enema Bag C) Ice Bags D) Wheelchair
A) Feeding patients B) Styling hair C) Cleaning the house D) Protecting the caregiver and patient during personal care
A) For patients who need assistance with toileting B) For mobility training C) For bathing patients D) For transporting medications
A) Basin B) Oxygen tank C) Transfer board D) Stethoscope
A) Glucometer B) Thermometer C) Blood pressure cuff D) Stethoscope
A) Blood pressure B) Temperature C) Oxygen level D) Blood sugar level
A) For patients with incontinence B) To store medications C) To keep the patient warm D) To prevent falls
A) Check the scene for safety B) Start CPR immediately C) Check for injuries D) Call the patient’s family
A) 10:2 B) 15:1 C) 20:5 D) 30:2
A) Apply heat B) Apply direct pressure with a clean cloth C) Elevate the legs D) Wash with water
A) Call for help and perform abdominal thrusts (Heimlich maneuver) B) Wait for them to vomit C) Give water D) Pat them on the back
A) Apply ointment B) Rub with ice C) Cover immediately with a bandage 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) Standing up D) Sitting upright
A) Dry, Recovery, Alert, Bleeding, Chest B) Drop, Roll, Apply, Breathe, Compress C) Drain, Rest, Air, Bandage, CPR D) Danger, Response, Airway, Breathing, Circulation
A) Protect them from injury and wait for the seizure to stop B) Put something in their mouth C) Give them food or drink D) Restrain them
A) 20 seconds B) 2 seconds C) 15 seconds D) 5–10 seconds
A) Leave the scene B) Wait until the person falls asleep C) Do nothing else D) Record and report the incident to a supervisor or medical professional
A) Loaf Pan B) Tube pan C) Pie pan D) Baking or cooking sheet
A) Tube pan B) Pie pan C) Baking or cookie sheet D) Loaf pan
A) Loaf pan B) Baking or cookie sheet C) Tube pan D) Tube pan
A) Baking or Cookie sheet B) Tube Pan C) Muffin Pan D) Loaf Pan
A) Jelly Roll Pan B) Tube Pan C) Muffin Pan D) Loaf Pan
A) Tube pan B) Jelly roll pan C) Cake pan D) Muffin pan
A) Convection oven B) Microwave Oven C) Conventional Oven D) Revolving Oven
A) Revolving Oven B) Convection Oven C) Conventional Oven D) Microwave Oven
A) Revolving Oven B) Convection Oven C) Microwave Oven D) Conventional Oven
A) Conventional B) Microwave C) Revolving D) Convection
A) Rubber Scraper B) Strainer C) Wire Whip D) Spatulas
A) Rubber scraper B) Spatulas C) Strainer D) wire whip
A) Scraper B) Strainer C) Wire whip D) Spatulas
A) Strainer B) Wire whip C) Spatulas D) Rubber scraper
A) Spatulas B) Strainer C) Wooden Spoon D) Rotary whisk
A) Rotary Whisk B) Spatulas C) Wooden spoon D) Strainer
A) Rolling pin B) Pastry wheel C) Wooden spoon D) Wire Rack
A) Pastry Brush B) Wire Rack C) Rolling pin D) Pastry wheel
A) Wire Rack B) Pastry brush C) Pastry wheel D) Rolling pin
A) Rolling Pin B) Pastry wheel C) Pastry brush D) Wire Rack
A) Wire rack B) Rolling pin C) Pastry brush D) Pie Server
A) Pastry blender B) Pie server C) Bread knife D) Rolling pin
A) Bread knife B) Pastry brush C) Pastry Blender D) Pastry bag and tube
A) Pastry Blender B) Rolling pin C) Pastry brush D) Bread Knife
A) Electric Mixer B) Measuring spoon C) Mixing bowls D) Weighing scale
A) Measuring spoon B) Weighing scale C) Electric Mixer D) Mixing Bowl
A) Electric mixer B) Measuring Spoon C) Mixing bowls D) Measuring cups
A) Measuring spoon B) Measuring cups C) Mixing bowls D) Electric Mixer
A) To avoid cleaning B) To use all equipment at once C) To bake faster D) To ensure safety and quality
A) Read the manual before using unfamiliar equipment B) Always preheat to 500°F C) Use bare hands when removing trays D) Always leave the oven door open |