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QR Challenge: Basics of French Cooking

Created using the ClassTools QR Treasure Hunt Generator

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Teacher Notes

A. Prior to the lesson:

1. Arrange students into groups. Each group needs at least ONE person who has a mobile device.

2. If their phone camera doesn't automatically detect and decode QR codes, ask students to

3. Print out the QR codes.

4. Cut them out and place them around your class / school.

B. The lesson:

1. Give each group a clipboard and a piece of paper so they can write down the decoded questions and their answers to them.

2. Explain to the students that the codes are hidden around the school. Each team will get ONE point for each question they correctly decode and copy down onto their sheet, and a further TWO points if they can then provide the correct answer and write this down underneath the question.

3. Away they go! The winner is the first team to return with the most correct answers in the time available. This could be within a lesson, or during a lunchbreak, or even over several days!

C. TIPS / OTHER IDEAS

4. A detailed case study in how to set up a successful QR Scavenger Hunt using this tool can be found here.

Questions / Answers (teacher reference)

Question

Answer

1. 1. Cold sauce used to coat fish or poultry _ _ _ _ _-_ _ _ _ _chaud-froid
2. 2. Basic white sauce_ _ c _ _ _ _ _bechamel
3. 3. White sauce with cream, yolks, and cheese _ _ _ n _ _mornay
4. 4. Airy, creamy dessert mixed with fluffy egg whites _ _ u _ _ _mousse
5. 5. Sauce of butter, yolks, lemon, shallots, whine, and tarragon _ _ _ r _ _ _ _ _bearnaise
6. 6. Light, baked dish whose base is stiff egg whites _ _ _ _ _ l _souffle
7. 7. Large, long green onion _ e _ _leek
8. 8. Salad dressing of oil, wine vinegar, salt, and pepper _ _ n _ _ _ _ _ _ _ _vinaigrette
9. 9. Eggs cooked in one piece and folded over a filling _ m _ _ _ _omelet
10. 10. Creamy, cold potato and leek soup _ _ _ _ y _ _ _ _ _ _vichyssoise
11. 11. Crescent shaped flaky roll _ _ _ _ _ _ a _ _croissant
12. 12. Cheesy egg custard in pie shell _ u _ _ _ _quiche
13. 13. Buttery egg and yeast bread _ r _ _ _ _ _brioche
14. 14. Shellfish and fish stew _ _ _ _ _ _ _ _ _ _ _ s _bouillabaisse
15. 15. Flavored, sweet whipped cream _ _ _ _ _- _ _ _ _ _ _ _ _ _creme-chantilly
16. 16. Mushroom like fungus that grows underground _ u _ _ _ _ _truffle
17. 17. Red wine sauce with brown stock, shallots, thyme, bay leaf _ _ _ _ e _ _ _ _ _bordelaise
18. 18. Parsley, chives, tarragon, and chervil mixed and used for seasonings _ _ _ _- _ _ _ _ _ _fine-herbes
19. 19. Thin pancake rolled around a filling c _ _ _ _crepe
20. 20. French cake g _ _ _ _ _gateau
21. 21. Gelatin covering _ _ g _ _ _ _engelee
22. 22. In crust _ _ _ _ _ _ t _encroute
23. 23. Herbs wrapped in cheesecloth and coked with foods _ _ _ _ _ _ _ _ _ _ _ _bouquet garni
24. 24. Liver, usually used in pates or mixtures of ground foods _ _ i _foie
25. 25. Butter and flour together used as a thickener _ o _ _roux
26. 26. Snails _ _ _ a _ _ _ _escargot

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=1._Cold_sauce_used_to_coat_fish_or_poultry__________-_________

Question 1 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=2._Basic_white_sauce____c__________

Question 2 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=3._White_sauce_with_cream,_yolks,_and_cheese_______n____

Question 3 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=4._Airy,_creamy_dessert_mixed_with_fluffy_egg_whites_____u______

Question 4 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=5._Sauce_of_butter,_yolks,_lemon,_shallots,_whine,_and_tarragon_______r__________

Question 5 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=6._Light,_baked_dish_whose_base_is_stiff_egg_whites___________l__

Question 6 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=7._Large,_long_green_onion___e____

Question 7 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=8._Salad_dressing_of_oil,_wine_vinegar,_salt,_and_pepper_____n________________

Question 8 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=9._Eggs_cooked_in_one_piece_and_folded_over_a_filling___m________

Question 9 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=10._Creamy,_cold_potato_and_leek_soup_________y____________

Question 10 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=11._Crescent_shaped_flaky_roll_____________a____

Question 11 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=12._Cheesy_egg_custard_in_pie_shell___u________

Question 12 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=13._Buttery_egg_and_yeast_bread___r__________

Question 13 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=14._Shellfish_and_fish_stew_______________________s__

Question 14 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=15._Flavored,_sweet_whipped_cream__________-__________________

Question 15 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=16._Mushroom_like_fungus_that_grows_underground___u__________

Question 16 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=17._Red_wine_sauce_with_brown_stock,_shallots,_thyme,_bay_leaf_________e__________

Question 17 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=18._Parsley,_chives,_tarragon,_and_chervil_mixed_and_used_for_seasonings________-____________

Question 18 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=19._Thin_pancake_rolled_around_a_filling_c________

Question 19 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=20._French_cake_g__________

Question 20 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=21._Gelatin_covering_____g________

Question 21 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=22._In_crust_____________t__

Question 22 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=23._Herbs_wrapped_in_cheesecloth_and_coked_with_foods__________________________

Question 23 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=24._Liver,_usually_used_in_pates_or_mixtures_of_ground_foods_____i__

Question 24 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=25._Butter_and_flour_together_used_as_a_thickener___o____

Question 25 (of 26)

 


Basics of French Cooking: QR Challenge

https://www.classtools.net/QR/decode.php?text=26._Snails_______a________

Question 26 (of 26)