(a) Describe the first aid treatment for a minor burn or scald in the kitchen. [4] (b) Explain the difference between a burn and a scald. [2] (c) State two ...
Question 1 Report
(a) Describe the first aid treatment for a minor burn or scald in the kitchen. [4]
(b) Explain the difference between a burn and a scald. [2]
(c) State two ways of reducing the risk of burns and scalds in the kitchen. [2]
Answer Details
(a) Describe first aid for a minor burn or scald. [4]
One mark for each step (max 4):
- Hold the affected area under cool running water for at least 10 minutes (1)
- Remove any jewellery or clothing near the burn before the area swells, unless stuck to the skin (1)
- Cover the burn with a clean, non-fluffy dressing or cling film (1)
- Do not apply butter, oil, cream or any other substance to the burn (1)
- If the burn is severe or larger than the person's hand, seek medical attention (1)
(b) Explain the difference between a burn and a scald. [2]
- A burn is caused by dry heat, such as a hot oven, iron or flame (1).
- A scald is caused by wet heat, such as steam, boiling water or hot fat (1).
(c) State two ways of reducing the risk of burns and scalds. [2]
One mark each (max 2):
- Use oven gloves when handling hot pans, dishes and oven trays (1)
- Lift pan lids away from you to allow steam to escape safely (1)
- Keep pan handles turned inwards on the stove (1)
- Be careful when draining boiling water from pans (1)
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