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QR Challenge: Culinary I Semester I Review

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 side of the plate does the fork go on?Left
2. Using a wet towel to pick up a hot pan could cause a __________?Steam burn
3. The temperature of sanitizing solution should be ____________.Warm
4. What is the temperature danger one range? _____ to _____?40-140
5. What does the French term, mise en place mean?Putting in place
6. Define mince.To cut a food finely
7. The translation of the term "saute" means what?To jump
8. To beat rapidly to incorporate air and to increase volume is what?Whip
9. The water glass should be placed at the tip of what utensil?Knife
10. Find Ms. Wright and take a group selfie.Picture
11. True or False. The blade of the knife should face away from the plate.False
12. What is the difference between cleaning and sanitizing?Cleaning removes visible dirt and sanitizing removes bacteria.
13. How many teaspoons = 1 TBSP?3
14. What are the five senses?Sight, smell, taste, sound, touch
15. The transfer of pathogens from one surface to another is called _________.Cross contamination
16. What are the four ways to safely thaw food?In the fridge, microwave, part of the cooking process, running cool water
17. Food should be stored at least ____ inches off the floor.6 inches
18. Poultry should be cooked to an internal temperature of _____.165
19. Name three different knives used in the kitchen.Chef, santoku, paring, bread, slicer
20. What was the first fruit eaten on the moon?Peach
21. How many tablespoons = 1/4C?4
22. One stick of butter = how many TBSP?8
23. How many cups of butter are in 1 box?2 cups
24. How many quarts = 1 gallon?4
25. How many cups are in 1 gallon?16
26. How many cups are in a pint?2
27. What is your favorite thing so far that we have done in class?Answers will vary
28. What is the abbreviation for tablespoon?TBSP
29. What is fl. oz.?fluid ounces
30. Double 3/4C.1 1/2C
31. What is half of 1/2?1/4
32. Half 1 1/2C.3/4C

 


Culinary I Semester I Review: QR Challenge

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

Question 1 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 2 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 3 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 4 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=What_does_the_French_term,_mise_en_place_mean?

Question 5 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 6 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=The_translation_of_the_term_"saute"_means_what?

Question 7 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 8 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 9 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 10 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 11 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 12 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=How_many_teaspoons_=_1_TBSP?

Question 13 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 14 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 15 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 16 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 17 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 18 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 19 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 20 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=How_many_tablespoons_=_1/4C?

Question 21 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 22 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=How_many_cups_of_butter_are_in_1_box?

Question 23 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=How_many_quarts_=_1_gallon?

Question 24 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=How_many_cups_are_in_1_gallon?

Question 25 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 26 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 27 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 28 (of 32)

 


Culinary I Semester I Review: QR Challenge

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

Question 29 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=Double_3/4C.

Question 30 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=What_is_half_of_1/2?

Question 31 (of 32)

 


Culinary I Semester I Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=Half_1_1/2C.

Question 32 (of 32)