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QR Challenge: All About Eggs

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. White part of an egg, which consists of protein and waterAlbumen
2. Membranes that hold an egg yolk in placeChalazae
3. Yellow part of an egg, which contains protein, fat, and lecithin, a natural emulsifier (thickener)Yolk
4. Egg that has been fried and then steamed in a covered panbasted
5. Egg that has been fried in cooking fat at 145°F for at least 15 seconds. If it is going to be held for a few minutes, it should be cooked at 155°F. The yolk should be cooked to whatever doneness the customer requestsFried Egg
6. Flat omelet that may be made in individual portions or in larger quantitiesFrittatas
7. Product made by simmering, and then shocking, eggsHard-Cooked Egg
8. Dish made by slightly beating eggs and then cooking them in a skillet with a filling, such as cheese, mushrooms, onions, or hamOmelet
9. Egg that has been fried on the bottom, turned over, and then fried very lightly on its top sideOver Easy Egg
10. Egg that has been shelled (removed from the shell) and simmered in water. A properly poached egg should be tender and well shaped, meaning the yolk is centered and the white is not rough or raggedPoached Egg
11. Eggs that are cracked open and combined in a container. Cook them immediately after mixing, or store them at 41°F or lowerPooled Eggs
12. Savory egg custard baked in a crustQuiche
13. Eggs that have been blended until the yolks and whites are combined and then cooked over gentle heat while constantly stirring and scraping from the bottom and sides of the pan to keep them creamy and to prevent burningScrambled Eggs
14. Egg that is fried only on the bottomSunny Side Up

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=White-part-of-an-egg,-which-consists-of-protein-and-water

Question 1 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Membranes-that-hold-an-egg-yolk-in-place

Question 2 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Yellow-part-of-an-egg,-which-contains-protein,-fat,-and-lecithin,-a-natural-emulsifier-(thickener)

Question 3 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Egg-that-has-been-fried-and-then-steamed-in-a-covered-pan

Question 4 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Egg-that-has-been-fried-in-cooking-fat-at-145°F-for-at-least-15-seconds.-If-it-is-going-to-be-held-for-a-few-minutes,-it-should-be-cooked-at-155°F.-The-yolk-should-be-cooked-to-whatever-doneness-the-customer-requests

Question 5 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Flat-omelet-that-may-be-made-in-individual-portions-or-in-larger-quantities

Question 6 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Product-made-by-simmering,-and-then-shocking,-eggs

Question 7 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Dish-made-by-slightly-beating-eggs-and-then-cooking-them-in-a-skillet-with-a-filling,-such-as-cheese,-mushrooms,-onions,-or-ham

Question 8 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Egg-that-has-been-fried-on-the-bottom,-turned-over,-and-then-fried-very-lightly-on-its-top-side

Question 9 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Egg-that-has-been-shelled-(removed-from-the-shell)-and-simmered-in-water.-A-properly-poached-egg-should-be-tender-and-well-shaped,-meaning-the-yolk-is-centered-and-the-white-is-not-rough-or-ragged

Question 10 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Eggs-that-are-cracked-open-and-combined-in-a-container.-Cook-them-immediately-after-mixing,-or-store-them-at-41°F-or-lower

Question 11 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Savory-egg-custard-baked-in-a-crust

Question 12 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Eggs-that-have-been-blended-until-the-yolks-and-whites-are-combined-and-then-cooked-over-gentle-heat-while-constantly-stirring-and-scraping-from-the-bottom-and-sides-of-the-pan-to-keep-them-creamy-and-to-prevent-burning

Question 13 (of 14)

 


All About Eggs: QR Challenge

https://www.classtools.net/QR/decode.php?text=Egg-that-is-fried-only-on-the-bottom

Question 14 (of 14)