wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

Life skills Final

Total questions: 100

Worksheet time: 55mins

Name
Class
Date
1.
You should make sure you remove ________ before you use the AED.
a)
Hats and sunglasses
b)
Clothing and jewlery
c)
Shoes and Socks
d)
Do not need to remove anything
2.

Songs that help set the pace and rhythm of CPR are ...

a)

" I Will Survive"

b)

" Staying Alive"

c)

'Eye of the Tiger"

d)

"Another One Bites the Dust"

e)

" Low Rider"

3.

A cycle of CPR is .....

a)

30 compressions / 2 breaths at 150 compressions per minute

b)

20 compressions / 3 breaths at 100 compression per minute

c)

30 compressions / 2 Breaths per minute

d)

30 compressions / 2 Breaths at 100 compressions per minute

4.
Cardiac arrest and a heart attack are the same thing 
a)
False
b)
True 
5.
You must obtain consent before giving care to a responsive and unresponsive adult. 
a)
True 
b)
False 
6.
What do the 3 C's represent?
a)
Check-Create-Call
b)
Check-Call-Care
c)
Call-Care-Check
d)
Check-Check-Care
7.
Which law protects people who voluntarily give care to an unresponsive person? 
a)
The Volunteer Law 
b)
The Law of the People 
c)
The Good Samaritan Law
d)
The Good Citizen Law 
8.

AED stands for...

a)

Automatic Electric Defibrillator

b)

Automated Electrical Defense

c)

Automated External Defibrillator

d)

Automated Internal Defibrillator

9.

An AED is which part of the "Chain of Survival"

a)

Step 1

b)

Step 2

c)

Step 3

d)

Step 4

e)

Step 5

10.

CPR is which part of the 'Chain of Survival"?

a)

Step 1

b)

Step 2

c)

Step 3

d)

Step 4

e)

Step 5

11.

Calling 911 is which part of the 'Chain of Survival"?

a)

Step 1

b)

Step 2

c)

Step 3

d)

Step 4

e)

Step 5

12.

Quick use of an AED increases survival rate of a cardiac emergency by .....

a)

20% - 30%

b)

100 %

c)

40% - 50%

d)

75% - 85%

e)

0% chance of survival

13.

Paramedic care is which part of the 'Chain of Survival"?

a)

Step 1

b)

Step 2

c)

Step 3

d)

Step 4

e)

Step 5

14.

Using a "Head Tilt" as part of CPR helps ....

a)

You hear and see if a person is breathing.

b)

You see if something is lodged in the throat.

c)

You breath easier.

d)

Open the air way for more effective "Rescue Breaths"

e)

All of the above

15.

Hospital care is which part of the 'Chain of Survival"?

a)

Step 1

b)

Step 2

c)

Step 3

d)

Step4

e)

Step 5

16.

With an unresponsive person, CPR takes over for which body systems?

a)

Nervous

b)

Circulatory

c)

Digestive

d)

Muscular

e)

Respiratory

17.

When using an AED, you place the pads ...

a)

Anywhere on the body

b)

One on the front of each shoulder

c)

Upper right side of the chest and lower Right of the chest.

d)

Upper left side of heart and lower left side of the heart.

e)

Upper right side of the chest and the lower left side of the chest,

18.
Laundry should be sorted according to:
a)
Color
b)
Fiber and construction
c)
Amount of soil
d)
All of these
19.
The steps for doing laundry may vary, but to know how to wash a garment safely, read the:
a)
Directions
b)
Hang tag
c)
Care Label
d)
Decal
20.
What other preparations must be done before washing a load of clothes?
a)
Close zippers, hooks, other fasteners
b)
Empty pockets
c)
Mend clothes
d)
All of these
21.
What does this clothing care symbol represent?
a)
Non-Chlorine bleach
b)
Warm Iron
c)
Chlorine bleach
d)
Tumble dry low
22.
What does this clothing care symbol represent?
a)
Tumble dry low
b)
Warm wash
c)
Iron medium
d)
Iron high
23.
What is included on a clothing care label?
a)
Washing/Drying instructions
b)
Bleach/Ironing precautions
c)
Fiber Content
d)
All of these
24.
What temperature of water should you use when trying to bring stain to the surface?
a)
Warm
b)
Cold
c)
Hot
d)
Does not matter
25.
What fire safety precaution should you take when drying a load of laundry?
a)
Clean the lint trap
b)
Place a dryer sheet in with clothes
c)
Shake clothes before putting in dryer
d)
All of the above
26.

What kind of bleach should you use for something that has this symbol?

a)

Any bleach

b)

No Bleach

c)

Only color safe bleach

d)

Do what you want, its your clothes.

27.

How should you NOT wash something with this symbol?

a)

Machine wash permanent press

b)

Dry Clean

c)

Hand Wash

d)

Machine Wash with cold water

28.

How do you dry something with this symbol?

a)

Hand to Dry

b)

Drip Dry

c)

Do Not Dry

d)

Dry Clean

29.

How do you wash something with this symbol?

a)

Hand Wash Only

b)

Test the water with your hand before you wash your clothes

c)

Machine Wash

d)

Do Not Wash

30.

What does this symbol mean?

a)

Do Not Machine Wash

b)

Do Not Dry Clean

c)

Do Not Tumble Dry

d)

Do Not Iron

31.

How should you NOT wash something with this symbol?

a)

Machine Wash

b)

Hand Wash

c)

Dry Clean

d)

Wash in a Bucket

32.

What temperature should this dry be on?

a)

High

b)

Medium

c)

Low

d)

No Heat

33.

What does this symbol mean?

a)

Machine Wash Warm

b)

Tumble Dry Medium

c)

Iron Medium

d)

Dry Clean with Medium Chemicals

34.

How should you wash something with this symbol?

a)

Machine Wash Cold Gentle

b)

Machine Wash Warm Gentle

c)

Machine Wash Cold Permanent Press

d)

Machine Wash Warm Permanent Press

35.

Using the tire size P/195/65/R16. How wide is the tire?

a)

16 MM

b)

195 MM

c)

65 MM

d)

195 Inches

36.

The part of the tire that touches the road is called the_______

a)

Sidewall

b)

Tread

c)

Bead

d)

Rim

37.

LT205/60/R16. What does LT stand for?

a)

Little Tom

b)

Light Truck

c)

Light Tank

d)

Large Truck

38.

Where is the label with tire inflation and size located on the vehicle?

a)

Trunk

b)

Passenger front door

c)

Drivers front door

d)

Drivers rear door

39.

Where is the spare tire usually located on a vehicle?

a)

By the engine

b)

In the glove box

c)

In the trunk

d)

On the roof

40.
The relationship of tire height to its width is called its ____.
a)
aspect ratio
b)
sidewall/tread ratio
c)
width percentage
d)
cross-sectional mass
41.

This wear pattern is caused by:

a)

Over inflation

b)

Under inflation

c)

Excessive Toe

d)

Excessive Camber

42.

The speed rating for this tire is:

a)

"R"

b)

50 mph

c)

Information not given in this picture

d)

"H"

43.

The "98" in the tire pictured indicates the:

a)

Section width

b)

Burnout potential

c)

Load Index

d)

Speed Rating

44.

When was this tire manufactured?

a)

4th month of 2008

b)

4 week of August

c)

29th week of 2010

d)

Information not provided in this picture

45.

Traction means more...

a)

AA

b)

Grip and road adherence

c)

UTQG

d)

brake capacity

46.

What are our three major tire categories?

a)

Passenger, Performance, Light truck

b)

Directional, non directional, variable

c)

Symmetrical, asymmetrical

d)

Trailer, Directional, Truck tire

47.

Which way do you turn the lug nuts to loosen them?

a)

counter-clockwise

b)

clockwise

c)

right

d)

toward the front bumper

48.

When raising the car, what do you do with the wheels on the opposite end you're jacking up?

a)

lock them by turning the steering wheel

b)

secure then with chocks

c)

tap them with a hammer

d)

nothing

49.

Where do you place the jack under the vehicle?

a)

at the jack points

(typically found on pinch weld)

b)

anywhere

c)

just behind the wheels

d)

under the front and rear bumpers

50.

How high should you jack up your car?

a)

1"-2" which is high enough so the tire no longer touches the ground

b)

exactly 4 inches

c)

only 6 inches

d)

as high as the jack will go

51.

On most trucks and SUVs, where is the spare tire often mounted?

a)

on the underside in the rear

b)

under the rear seats

c)

on the roof

d)

on top of the hood

52.

Once you put the new wheel on the bolts, what do you do next?

a)

lower the jack

b)

tighten the lug nuts by hand and get a snug fit

c)

tighten only the top lug nuts

d)

nothing

53.
AFTER RAISING THE CAR UNTIL THE TIRE IS OFF THE GROUND WITH THE JACK, THE NEXT STEP IS:
a)
GET UNDERNEATH THE CAR TO CHECK FOR ANY DAMAGE
b)
REMOVE THE FLAT TIRE AND PLACE IT UNDER THE CAR AS A JACK STAND
c)
SHAKE THE CAR TO MAKE SURE THE JACK IS ADEQUATELY SECURING THE CAR
d)
TURN OFF YOUR FLASHERS SO THE BATTERY DOESN'T DIE
54.
WHEN TIGHTENING THE LUG NUTS, WHICH PATTERN SHOULD YOU WORK IN?
a)
CIRCLE, CLOCKWISE FROM TOP
b)
CIRCLE, CLOCKWISE FROM BOTTOM
c)
STAR STARTING AT THE TOP AND MOVING AT A DIAGONAL FROM LUG TO LUG
d)
IT DOESN'T MATTER, JUST TIGHTEN AND GO!
55.
If the original tire on your car has a circumference of 90 in. and the new tire has a circumference of 100 in., how far have you travelled when your car says you've gone 250 miles?
a)
250
b)
278
c)
300
d)
325
56.

If your speedometer reading is 45 mph, but your tires are larger than factory-installed tires, how fast is your SUV actually moving? The circumference of the factory-installed tires should be 88.3 inches, but your tires are 105.7 inches around.

a)

50 mph

b)

54 mph

c)

62 mph

d)

56 mph

57.

It contains surfactants and are used to wash tableware and kitchen paraphernalia.

a)

solvent cleaners

b)

abrasive cleaners

c)

acid cleaners

d)

detergents

58.

It is the process of removing dirt and other impurities from kitchen tools, utensils, and equipment.

a)

sanitizing

b)

cleaning

c)

steaming

d)

washing

59.

These are stronger cleaning agents than detergents.

a)

acid cleaners

b)

detergents

c)

abrasive cleaners

d)

solvent cleaners

60.

These are alkaline -based cleaning agents that are best used to clean utensils with burnt food.

a)

detergent

b)

abarasive cleaner

c)

solvent cleaner

d)

acid cleaner

61.

It is the process of making the kitchen paraphernalia free of any microorganisms that may cause sickness and disease.

a)

cleaning

b)

sanitation

c)

steaming

d)

washing

62.

It is considered as one of the most effective ways of sanitizing tools.

a)

hot water

b)

steam

63.

A. To combine two or more ingredients usually by stirring

a)

Mix

b)

Mince

c)

Grind

d)

Whip

64.

A. To pass dry ingredients through in order to add air and remove clumps

a)

Grate

b)

Sift

c)

Clarify

d)

Blend

65.

A. To work and press dough with the palms of the hands or mechanically, to develop gluten in the flour.

a)

Blend

b)

Mash

c)

Knead

d)

Clarify

66.

A. To cut solids into pieces with a knife

a)

Chop

b)

Puree

c)

Garnish

d)

Mince

67.

To cut food into long, thin pieces

a)

Skim

b)

Sliver

c)

Slice

d)

Chop

68.

A. To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible

a)

Cream

b)

Blend

c)

Beat

d)

Reduce

69.

To cook on a grill under strong, direct heat.

a)

Grill

b)

Saute

c)

Dredge

d)

Broil

70.

A. To grind or mash foods until perfectly smooth

a)

Cream

b)

Puree

c)

Beat

d)

Whip

71.

A. Cooking food under direct heat

a)

Grill

b)

Bake

c)

Broil

d)

Baste

72.

A. Cut in uniform box shaped pieces with equal sides

a)

Mince

b)

Dice

c)

Cube

d)

Grate

73.

A. To flavor meat, fish or veggies by soaking them in liquid

a)

Soak

b)

Marinade

c)

Marinate

d)

Dilute

74.

To brown very quickly by intense heat to develop flavor.

a)

Score

b)

Sear

c)

Scald

d)

Steep

75.

To incorporate a delicate substance into another substance without releasing air bubbles.

a)

Fold In

b)

Stir

c)

Whip

d)

Mix

76.

To chop finely, into very small pieces

a)

Dice

b)

Mince

c)

Grate

d)

Grind

77.

What is the name of this cooking utensil?

a)

Ladle

b)

Strainer

c)

Wooden spoon

d)

Corkscrew

78.

What is the name of this Cooking utensil?

a)

Mesh skimmer

b)

Spoon

c)

Grater

d)

Woonder spoon

79.

Which one is the Measuring Cup?

a)
b)
c)
d)
80.

What is the name of this Cooking Utensils?

a)

Measuring spoon

b)

Measuring cup

81.

Which one is a Pressure Cooker?

a)
b)
c)
82.

What is the name of this Cooking Utensil?

a)

Spoon

b)

Kitchen Shears

c)

Scissors

d)

Fork

83.

To cook food using dry heat, usually in an oven.

a)

Broil

b)

Simmer

c)

Boil

d)

Bake

84.

To spread a thin layer of butter or oil on a pan to prevent food from sticking to the pan.

a)

Cream

b)

Grease

c)

Broil

d)

Bake

85.

To stir or mix an ingredient rapidly to add air.

a)

Sift

b)

Fold

c)

Knead

d)

Beat

86.

To cook food in a small amount of fat over medium high heat. The word comes from the French term meaning "to jump."

a)

Broil

b)

Saute

c)

Al dente

d)

Baste

87.

To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.

a)

Simmer

b)

Broil

c)

Boil

d)

Combine

88.

To whisk food rapidly to incorporate air, making the food light and fluffy

a)

Knead

b)

Stir

c)

Fry

d)

Whip

89.

To heat a liquid until small bubbles rise from the bottom of the pot and occasionally break the surface.

a)

Simmer

b)

Broil

c)

Boil

d)

Bake

90.

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

a)

Blend

b)

Cut in

c)

Knead

d)

Mince

91.

To decorate or embellish food with small, colorful or savory items to enhance the presentation.

a)

Fold

b)

Sift

c)

Knead

d)

Garnish

92.

The most important reason to properly wash and sanitize a cutting board is:

a)

To make the equipment look clean.

b)

To prevent contamination from one food to another.

c)

To make the equipment work better and last longer.

d)

To eliminate ordors from getting onto other food.

93.

The process of reducing the number of micro- organisms by using heat or chemicals on a clean surface.

a)

Cleaning

b)

Sanitizing

c)

Disinfecting

94.

How hot must the water be for heat sanitation?

a)

120 degrees

b)

145 degrees

c)

171 degrees

d)

175 degrees

95.

How long must items be soaked for heat sanitation?

a)

1 min

b)

10 sec

c)

45 sec

d)

30 sec

96.
What do you think the freshmen 15 is?
a)
When you enter your freshmen year of college and you gain weight because you have the freedom to eat what you want, and how much you eat 
b)
When you enter your freshmen year of college and gain exactly 15 pounds
c)
When you enter your freshmen year of college and loose exactly 15 pounds
d)
in college, when you have 15 people over and try 15 different types of foods
97.
What is the cause of freshman 15?
a)
stress, freedom of choice and portion, lack of excersise
b)
the healthier food is too expensive
c)
eating too much healthy food
d)
not eating enough food
98.

What nutrients are usually lacking in the soil?

a)

Nitrogen, Phosphorus, Potassium

b)

Nitrogen, Oxygen, Zinc

c)

Sodium, Potassium, Hydrogen

d)

Iron, Cobalt, Copper

99.

What is the most important soil properties that affects the availability of nutrients?

a)

Amount of Oxygen Present

b)

The amount of water available to the roots

c)

Soil pH

d)

How many plants are in the surrounding area

100.

What factors need to be considered when choosing fertilizer?

a)

Nutrients needed

b)

Soil structure

c)

Soil chemistry

d)

All of the above

Similar Resources on Wayground

Foods I Exam

100 questions

Foods I Exam

quiz

Worksheet

•

9th - 12th Grade

Prefixes

95 questions

Prefixes

quiz

Worksheet

•

9th Grade - Professio...

GCIHS Mentorship Program Quiz

98 questions

GCIHS Mentorship Program Quiz

quiz

Worksheet

•

10th Grade

Acepandu_PA-PU-PK_1

100 questions

Acepandu_PA-PU-PK_1

quiz

Worksheet

•

9th - 12th Grade

Great Customer Service Review 1-8

102 questions

Great Customer Service Review 1-8

quiz

Worksheet

•

9th - 11th Grade

Health Science Theory Final Review

97 questions

Health Science Theory Final Review

quiz

Worksheet

•

9th - 12th Grade

Minigame - Trải nghiệm

100 questions

Minigame - Trải nghiệm

quiz

Worksheet

•

11th Grade

North Carolina Driver's License Eligibility Test Questions

100 questions

North Carolina Driver's License Eligibility Test Questions

quiz

Worksheet

•

12th Grade