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QR Challenge: food revision

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. What is a pathogenic bacteriaharmful disease causing organisms
2. Name 3 pathogenic bacteriasalmonella, E coli, staphlococcus aureus
3. State 3 ways of cross contaminating foodby hands, equipment and utensils, raw food touching or dripping onto cooked food
4. State 4 things bacteria need to grow and multiplyfood,warmth,moisture,time
5. What is a high risk foodfood that is high in protein and will not be cooked before eating
6. Name 2 methods of preserving foodcanning,freezing, heat treating, pickling, jam making, drying, vacuum packing
7. State 3 food allergensnuts,gluten,fish,shellfish
8. What method is used to make a Swiss Rollwhisking
9. What is the difference between carrot batons and carrot juliennebatons are thick sticks, julienne are thin sticks
10. What ingredient can be added to cheesecake to make it setgelatine
11. Name 3 cereal grainswheat, barley, rye, rice, spelt, corn
12. Name 2 fruits that are rich in Vitamin Aapricots, mango, any yellow fruits
13. Give examples of 2 vegetables where cooking reduces the vegetable bulkcabbage, spinach, kale,
14. Why does the body need proteinfor growth and repair of muscle
15. What is wheya by product of making cheese, the water liquid left once the cheese curds are formed
16. Why don't vegans eat honeybecause vegans don't eat any animal products
17. What is tofu made fromsoya
18. State 2 functions of eggaeration, binding, coating, meal, enriching, garnishing, glazing, emulsifying, thickening
19. What are the 3 terms that describe the effect of heat on carbohydratescaramelisation, gelatinisation, dextrinisation
20. When used when cooking pasta what does the term 'al dente' meanwith bite, tender
21. What is the difference between micro and macro nutrientsmicro needed in small amounts, macro needed in larger amounts
22. What is the technical term used to describe fats ability be easily spread and mixed with other ingredientsplasticity
23. What is the name of the deficiency disease caused by too little Vitamin Cscurvy
24. Name the 2 different types of fibreinsoluble and soluble
25. Which vitamin helps the body to absorb ironvitamin C
26. What is the name of the deficiency disease caused by too little ironanaemia
27. State 2 different types of icingbutter, royal, fondant, glacé
28. What quality of protein does tofu provide the body withHBV
29. What is an amino acidwhat protein is made up of
30. Name 3 things that can happen to protein when it is heatedcoagulation, denaturation, maillard reaction

 


food revision: QR Challenge

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

Question 1 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Name_3_pathogenic_bacteria

Question 2 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=State_3_ways_of_cross_contaminating_food

Question 3 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=State_4_things_bacteria_need_to_grow_and_multiply

Question 4 (of 30)

 


food revision: QR Challenge

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

Question 5 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Name_2_methods_of_preserving_food

Question 6 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=State_3_food_allergens

Question 7 (of 30)

 


food revision: QR Challenge

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

Question 8 (of 30)

 


food revision: QR Challenge

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

Question 9 (of 30)

 


food revision: QR Challenge

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

Question 10 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Name_3_cereal_grains

Question 11 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Name_2_fruits_that_are_rich_in_Vitamin_A

Question 12 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Give_examples_of_2_vegetables_where_cooking_reduces_the_vegetable_bulk

Question 13 (of 30)

 


food revision: QR Challenge

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

Question 14 (of 30)

 


food revision: QR Challenge

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

Question 15 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Why_don't_vegans_eat_honey

Question 16 (of 30)

 


food revision: QR Challenge

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

Question 17 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=State_2_functions_of_egg

Question 18 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=What_are_the_3_terms_that_describe_the_effect_of_heat_on_carbohydrates

Question 19 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=When_used_when_cooking_pasta_what_does_the_term_'al_dente'_mean

Question 20 (of 30)

 


food revision: QR Challenge

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

Question 21 (of 30)

 


food revision: QR Challenge

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

Question 22 (of 30)

 


food revision: QR Challenge

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

Question 23 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Name_the_2_different_types_of_fibre

Question 24 (of 30)

 


food revision: QR Challenge

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

Question 25 (of 30)

 


food revision: QR Challenge

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

Question 26 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=State_2_different_types_of_icing

Question 27 (of 30)

 


food revision: QR Challenge

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

Question 28 (of 30)

 


food revision: QR Challenge

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

Question 29 (of 30)

 


food revision: QR Challenge

https://www.classtools.net/QR/decode.php?text=Name_3_things_that_can_happen_to_protein_when_it_is_heated

Question 30 (of 30)