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Assign the following ingredients to the correct culture or international country:

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Assign the following ingredients to the correct culture or international country:

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E.g. ikan bilis - malay culture

1 to 2 tsp pesto

1 to 2 tsp lime juice

1/4 to 1 tsp cheyenne pepper

1/4 capsicum [green/ red/ yellow]

1/4 to 1tsp mustard powder

1/4 to 1 tsp/tbsp mustard sauce

2 to 3 sausages

1 tsp tom yam paste

1 tbsp butter chicken paste

1 tbsp kimchi

5 mini sheet seaweed

2 to 4 pieces black olives

1 tsp pandan essence

1/4 to 1 tbsp guchugang paste

1 tbsp green curry paste

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Step 1: Refer to this PDF for detailed instructions of your tasks

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Step 1: Refer to this PDF for detailed instructions of your tasks

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Rubrics can be access by clicking on 'Practical Exam header' on the same slide.

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Mediterranean + Chinese / Malay / Indian

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Mediterranean + Chinese / Malay / Indian

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As it will be part of Weighted Assessment, pls be more vigilant in your submission.

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1. Slice your pie in half.

2. Exchange the sliced piece with a another classmate [cannot be your current/ projectwork partner].

3. Write an EVALUATIVE statement describing each of the following attributes:

TASTE:

APPEARANCE:

TEXTURE OF PASTRY:

TEXTURE OF CUSTARD FILLING:

AROMA:

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Make sure that you have completed the following tasks before submission:

Task 1: Summary of what a quiche is and country of origin [2m]

Task 2; a) Submit a picture of a quiche [1 m]

b) Write a short summary on what are the things to take note when making a quiche

based on:

i) Pastry preparation and assembly on the tart base [5m]

ii) Filling preparation. [2m]

Task 3: i) Type down 1 local culture and 1 international culture you had been assigned. [1m]

ii) Type down 5 ingredients used

by the local culture and 5 ingredients used by the

international culture. [10m]

Task 4: Do the following in the table you

have copied and duplicate

i) Identify the ingredients you want to use for the different parts of the quiche. (Must

state exact amount e.g. gm,

tsp or tbsp)

ii) Equipment and appliances you need [3m]

iii)Detailed steps to make your fusion quiche [7m]

Steps for making the pastry base

Steps to make the filling

Steps to assemble

Task 5: Illustrate or write a description on your final creation. [4m]

i) Highlight how you plan to incorporate the FOUR key areas of presentation in your final fusion creation.

Task 6: Practical Assessment [25m]

Task 7: Recording session [15m]

A) Individual assessment; need to bring along your earpiece.

B) Submit an audio recording of yourself evaluating the Texture, Taste, and Appearance for any one other FUSION pastry in the class.

C) Detailed can include:

Strength of their product

Areas of improvement in any given area.

]

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In the respective table tab, key you and your partner(s) names.

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Step 3: Choose your preferred platform to present your work

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Step 3: Choose your preferred platform to present your work

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Select a platform to create your presentation materials to create an aestheically creative presentation for your project.

*Note: You will need to add a lot of content.

Share the URL in your respective padlet tabs.

Google Slides: https://slidesgo.com/

In slidesgo, there are a lot of templates which you can download.

Canva: https://www.canva.com/

In canva, there are animation presentation template that have pre-set animations.

Whichever template you chose, share the content with your respective teachers so we can mark your work:

Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg

Mdm Leong: leong_mui_seng@moe.edu.sg

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Copy of Copy of Copy of Recipe for Quiche 

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The page is slow to load and there may have been an error. To fix it, please refresh the page:

1. If you are using a Windows, Linux or Chromebook computer, press Ctrl F5.

2. If you are using a Mac computer:

If you are using Safari, press Option Command E and then Command R.

If you are using another browser, press Command Shift R.

3. If you are using a phone or tablet: drag down from the top of the page.

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Free and easy to use spinner. Used by teachers and for raffles. Enter names, spin wheel to pick a random winner. Customize look and feel, save and share wheels.

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Where is your audio recording?

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Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese,meat,seafood or vegetables. Quiche may be served hot, warm or cold.

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Task4: Some of the steps are inaccurate. You were writing about the steps for sweet tart as there was the mention of vanilla essence. Most of the stuff was lifted from internet. Both of you were not sure of what you were doing.

Task 5: Did not target at the 4 areas of presentation. Not answering to the question.

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German

Juniper berries.

Mustard.

Steinhager.

Marzipan.

German sausage

sauerkraut

anise, bay leaves, borage, caraway, chives, curry powder, dill weed, juniper berries, lovage, marjoram, paprika, and parsley.

Chinese

Dark soy sauce

sesame seeds

sesame oil

Goji berry

Chinese sausage

light soy sauce

five spice

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Incomplete work.

Task 4. Many steps left out

Task 5 and task 7 not done.

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Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.

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1. Tip 1 - Work fast.

2. Tip 2 - Rest and chill the dough.

3. Tip 3 - Roll and shape the dough.

4. Tip 4 - Blind bake the crust.

5. Tip 5 - Aerate the eggs.

6. Tip 6 - Precook your fillings first.

7. Tip 7 - Get creative with flavours!

8. Tip 8 - Don't overbake it.

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2b.)

1. Rest and chill the dough.

2. Roll and shape the dough.

3. Blind bake the crust,this allows it to set up and get flaky, while also setting up a bit of a barrier against the liquid of the custard.

4. Aerate the eggs,to make the egg filling smooth and custardy

5. Get creative with flavours.

6. Don't overbake it.

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Japan: Nori seaweed, Mirin, Bonito flakes, Miso, Sake, Kani Mayo, Egg Mayo.

malay: lemongrass, seronding, bell peppers, sambal paste

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You are supposed to give details, not just writing in point form

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A quiche is like an omelette

Quiche's country of origin is france

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Tip 1-Roll and shape the dough

Tip 2-Do the work fast

Tip 3-Rest the dough and let it chill for awhile

Tip 4-Blind bake the crust

Tip 5-Aerate the eggs to make it smooth and custardy

Tip 6-Precook the fillings

Tip 7-Put different ingredients in it

Tip 8-Don't burn it

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Chicken mix with kimchi and sambal sauce (fried) and then add seaweed and sesame seed when it is done cooking and placed on a plate.

Ingredients:

. chicken

. kimchi

. sambal sauce

. seaweed

. sesame seed

. oil

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Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served

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bi)For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather it into a smooth ball, and then roll it out as thinly as possible.

bii)Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche.

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Thailand

Tom Yum Goong: Hot and Sour Shrimp Soup.

Red Curry paste

Thai leaves

Indian

cloves.

lentils.

black sesame seeds.

fenugreek.

coriander seeds.

chickpeas.

tamarind.

garlic.

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1. make sure the crust wont crack when it is cooked

2. make sure have enough fillings inside the quiche

3. make sure ot bake it till it is not raw

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Chinese: chinese sausage, light soy sauce, dark soy sauce, sesame oil, oyster sauce, century egg, black fungus, white fungus

Indian: qaram masala,cumin powder, mustard seeds ,curry leaves, lentilsldhal,curry powder ,turmeric powder,corainder powder

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Where are the rest of the work? Undone?

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Task4: Steps for custard are wrong. Be careful with your work. Check first before you do. Why was sugar introduced? You are supposed to do a savoury quiche.

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Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.

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i) Malay and Korean

ii) Malay- sambal sauce, coconut, chilli, lime leaves and spices

Korean- kimchi, Gochujang, Sesame seeds, Soy sauce.

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Description of final creation: Our quiche is one that includes Chinese and German culture, it has German sausages and sauerkraut in the custard for German elements, light-soy sauce and goji berries for the Chinese elements.

1.(Choosing of plate)We choose coup plates.As there is no division into mirror and flag, you practically have a white canvas in front of you on which you can get creative with the food presentation. The available space can be used freely - either by placing the quiche in the middle to attract all the attention or by arranging several elements on the plate.

2.We want our quiche to be creamy and soft with textural contrast from the German sausages, sauerkraut and goji berries. Each forkful is undeniably rich, but has a light and delicate mouthfeel. Think of the main ingredient being milk/cream, not the German and Chinese ingredients,they only provide a bit of extra flavour.Colour should be golden brown and shape should be round.

3.A little bit of five spice could be added on top of the quiche for extra punch of flavour for the quiche other than the light-soy sauce

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No submission of project work.

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Where are the rest of the tasks? All not done.

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Quiche is a savory pie with a custard filling, traditionally made with eggs, cream, and cheese, often including ingredients like bacon or vegetables. Originating from Lorraine, France, a classic French dish.

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3a) malay

B) coconut milk

lemongrass

lime leaves

saffron

cumin

Mediterranean

cheese,tomatoes,garlic,olive oil and lemon

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To make a quiche base: mix flour and butter, add ice water, chill dough, roll out, and pre-bake - base

Whisk eggs, cream, milk, salt, and pepper. Stir in cheese, cooked bacon, and sautéed onions. Pour into crust and bake - filling

Pre-bake crust, cool slightly. Pour filling into crust. Smooth top, bake at 375°F (190°C) for 35-40 minutes. Cool - assembling

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Description of final creation: Our quiche includes both Korean and Malay culture. It has Korean chicken with kimchi and sesame seeds for korean elements and sambal sauce and spices for Malay elements.

1) We choose to place our chicken on a charger plate. A charger plate provides a decorative base that enhances the visual appeal of the dish. It adds a layer of sophistication and helps elevate the overall presentation of the meal. While chargers themselves don't typically provide insulation, they can help in maintaining the temperature of hot dishes like quiche by providing an additional layer between the hot dish and the table surface. Using a charger plate for chicken quiche, especially in a formal or special setting, helps to present the dish beautifully and maintains a high standard of dining etiquette.

2) We want our quiche to have the look of it being spicy and crispy, while also making it look classy and expensive. We also want our quiche to have a creamy and soft texture when we bite into it. But we do not wish for our quiche to be too spicy so that we could taste the other parts of the quiche and not just focusing on the spice itself. We thought that our main ingredient should be the chicken with the different spices and ending off with sesame seeds. We want the chicken to be soft and crispy.

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(b) To not overcook the chicken, making sure the tart dough is not so thick when we put it in the base.

(i) We shape the tart dough , making the custard then putting the chicken in the tart then the custard then backe it.

(ii) Chicken breast, egg, flour, milk, garlic

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Jingqi's evaluation of Zhao Ming's quiche

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Jingqi's evaluation of Zhao Ming's quiche

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zhaoming's evaluation of jingqi's quiche

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zhaoming's evaluation of jingqi's quiche

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Our quiche

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Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.