QR Challenge: Basics of French Cooking

Created using the ClassTools QR Treasure Hunt Generator

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

• Download a QR reader (e.g. I-Nigma | NeoReader | Kaywa) onto their mobile devices
• Bring these devices into the lesson.

3. Print out the QR codes.

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

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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!

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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.

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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

 

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