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
4. Cut them out and place them around your class / school.
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!
4. A detailed case study in how to set up a successful QR Scavenger Hunt using this tool can be found here.
Question | Answer |
| 1. What is a pathogenic bacteria | harmful disease causing organisms | 2. Name 3 pathogenic bacteria | salmonella, E coli, staphlococcus aureus | 3. State 3 ways of cross contaminating food | by hands, equipment and utensils, raw food touching or dripping onto cooked food | 4. State 4 things bacteria need to grow and multiply | food,warmth,moisture,time | 5. What is a high risk food | food that is high in protein and will not be cooked before eating | 6. Name 2 methods of preserving food | canning,freezing, heat treating, pickling, jam making, drying, vacuum packing | 7. State 3 food allergens | nuts,gluten,fish,shellfish | 8. What method is used to make a Swiss Roll | whisking | 9. What is the difference between carrot batons and carrot julienne | batons are thick sticks, julienne are thin sticks | 10. What ingredient can be added to cheesecake to make it set | gelatine | 11. Name 3 cereal grains | wheat, barley, rye, rice, spelt, corn | 12. Name 2 fruits that are rich in Vitamin A | apricots, mango, any yellow fruits | 13. Give examples of 2 vegetables where cooking reduces the vegetable bulk | cabbage, spinach, kale, | 14. Why does the body need protein | for growth and repair of muscle | 15. What is whey | a by product of making cheese, the water liquid left once the cheese curds are formed | 16. Why don't vegans eat honey | because vegans don't eat any animal products | 17. What is tofu made from | soya | 18. State 2 functions of egg | aeration, binding, coating, meal, enriching, garnishing, glazing, emulsifying, thickening | 19. What are the 3 terms that describe the effect of heat on carbohydrates | caramelisation, gelatinisation, dextrinisation | 20. When used when cooking pasta what does the term 'al dente' mean | with bite, tender | 21. What is the difference between micro and macro nutrients | micro 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 ingredients | plasticity | 23. What is the name of the deficiency disease caused by too little Vitamin C | scurvy | 24. Name the 2 different types of fibre | insoluble and soluble | 25. Which vitamin helps the body to absorb iron | vitamin C | 26. What is the name of the deficiency disease caused by too little iron | anaemia | 27. State 2 different types of icing | butter, royal, fondant, glacé | 28. What quality of protein does tofu provide the body with | HBV | 29. What is an amino acid | what protein is made up of | 30. Name 3 things that can happen to protein when it is heated | coagulation, denaturation, maillard reaction |
What is a pathogenic bacteria&choe=UTF-8
Question 1 (of 30)
Name 3 pathogenic bacteria&choe=UTF-8
Question 2 (of 30)
State 3 ways of cross contaminating food&choe=UTF-8
Question 3 (of 30)
State 4 things bacteria need to grow and multiply&choe=UTF-8
Question 4 (of 30)
What is a high risk food&choe=UTF-8
Question 5 (of 30)
Name 2 methods of preserving food&choe=UTF-8
Question 6 (of 30)
State 3 food allergens&choe=UTF-8
Question 7 (of 30)
What method is used to make a Swiss Roll&choe=UTF-8
Question 8 (of 30)
What is the difference between carrot batons and carrot julienne&choe=UTF-8
Question 9 (of 30)
What ingredient can be added to cheesecake to make it set&choe=UTF-8
Question 10 (of 30)
Name 3 cereal grains&choe=UTF-8
Question 11 (of 30)
Name 2 fruits that are rich in Vitamin A&choe=UTF-8
Question 12 (of 30)
Give examples of 2 vegetables where cooking reduces the vegetable bulk&choe=UTF-8
Question 13 (of 30)
Why does the body need protein&choe=UTF-8
Question 14 (of 30)
What is whey&choe=UTF-8
Question 15 (of 30)
Why don't vegans eat honey&choe=UTF-8
Question 16 (of 30)
What is tofu made from&choe=UTF-8
Question 17 (of 30)
State 2 functions of egg&choe=UTF-8
Question 18 (of 30)
What are the 3 terms that describe the effect of heat on carbohydrates&choe=UTF-8
Question 19 (of 30)
When used when cooking pasta what does the term 'al dente' mean&choe=UTF-8
Question 20 (of 30)
What is the difference between micro and macro nutrients&choe=UTF-8
Question 21 (of 30)
What is the technical term used to describe fats ability be easily spread and mixed with other ingredients&choe=UTF-8
Question 22 (of 30)
What is the name of the deficiency disease caused by too little Vitamin C&choe=UTF-8
Question 23 (of 30)
Name the 2 different types of fibre&choe=UTF-8
Question 24 (of 30)
Which vitamin helps the body to absorb iron&choe=UTF-8
Question 25 (of 30)
What is the name of the deficiency disease caused by too little iron&choe=UTF-8
Question 26 (of 30)
State 2 different types of icing&choe=UTF-8
Question 27 (of 30)
What quality of protein does tofu provide the body with&choe=UTF-8
Question 28 (of 30)
What is an amino acid&choe=UTF-8
Question 29 (of 30)
Name 3 things that can happen to protein when it is heated&choe=UTF-8
Question 30 (of 30)
