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

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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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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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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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Well done especially for task 4. Effort is taken to do all the details.

What happens to your audio recording.?

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

Country of Origin: France

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Do not take wholesale from on-line sources.

Gave a lot of redundant information. Details should not include baking and cooling.

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When making a quiche, start with a well-chilled, pie crust for the tart shell. Ensure the edges are evenly trimmed and avoid over-handling the dough to maintain a tender texture. For the filling, whisk together eggs, cream, and milk for a smooth custard base. Avoid overloading with fillings like vegetables, cheese, or meat, as they can make the quiche too dense. Assemble by layering the filling in the tart shell, then pour the mixture over. Bake until the center is set but still slightly wobbly. Let it rest before slicing to ensure clean cuts and proper texture.

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Steps for Task 4 not done.

Tasks 5 and 7 not done.

Disappointing work

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A quiche is a savory French pie made with a egg custard filling, often including cheese, vegetables, or meats, baked in a pastry crust. It originated in France, specifically the Lorraine region, but has roots in German cuisine.

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is a French tart which has a pastry crust which is filled with a savoury custard, cheese, pieces of meat , seafood and vegetables. it is originally from france

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A quiche is a savory pie made with a pastry crust and a filling of eggs, cream or milk, cheese, and various ingredients like vegetables, meat, or seafood (changeable) . It is baked until the filling is set and the crust is golden. Quiche originated in France

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Do not need to add so much details not related to task. Baking and cooling are extra information you do not need to described.

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Chinese ingredients

light soy sauce

dark soy sauce

oyster sauce

century eggs

reserved radish

German ingredients

German sausage

Mustard.

Cabbage

Marzipan

Sausages

Smoked eel

Quark

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When making a quiche, keep the following points in mind:

1. Crust: Ensure the pie crust is pre-baked (blind-baked) to prevent it from becoming soggy when the filling is added.

2. Filling: Balance the egg and dairy mixture (usually heavy cream or milk) to create a smooth, custard-like texture. A typical ratio is about 1 large egg per 1/2 cup of dairy.

3. Add-ins: Ingredients like cheese, vegetables, and meats should be pre-cooked to remove excess moisture and enhance their flavors.

4. Seasoning: Season the filling well with salt, pepper, and herbs to ensure the quiche is flavorful.

5. Baking: Bake the quiche until the center is just set but still slightly jiggly; it will continue to cook slightly as it cools.

6. Cooling: Allow the quiche to cool slightly before slicing to help it set and make it easier to cut.

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Well done for Task 4. However for task 5 , effort is taken to draw your quiche , the description is not in accordance to the 4 areas of presentation.

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The canva slides are beautifully done however all the rest of the tasks are not done. What a waste

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Effort taken to illustrate the different tasks with appropriate illustrations. Good work. Keep it up|!

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Too slipshod.. Need to elaborate a little

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Tofu is acommon ingredient used by people all over the world.

Specify the spices. Are they in root, powder or paste form.

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How about the filling? What things do you need to take note when you prepare it.

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Section a:

Originating from France, a quiche is a savory pastry with a rich, custard-like filling of eggs, cream, and various ingredients like cheese, meat, or vegetables.

Section b:

https://youtu.be/3TbcFV3-los?si=UztNU7T2ruoN76X-

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Indulge in French Elegance: Savory Delight with Quiche Lorraine #food #quiche #history #youtube #top

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Pastry preparation, chill the dough in the fridge for at least 30 minutes before rolling. Dust your surface with flour before rolling the crust to prevent sticking or tearing. Roll out the dough evenly, leaving a slight overhang for shrinkage. Gently press the dough into the tart pan, ensuring there are no air pockets. Poke some holes using a fork into the base of the quiche. Finally, leave a bit of overhang to account for shrinkage, then trim the excess.

Filling preparation, precook the fillings and avoid overbaking. Season the fillings appropriately and allow them to cool slightly before adding to the tart base.

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the crust is from shortcrust pastry. it is made out of milk, cream and eggs. bake until the edges are light brown remove pie weights and prick the crust with a fork.

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Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables

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Thailand ingredients:
1. Tomyam paste

2. Lemon grass

3. lime leaves

4. kaffir leaves

5. Coconut milk

Indian:
1.curry leaves

2.garam masala

3.mustard seeds

4.dal

5.cumin powder/seeds

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What is Quiche:

Quiche is a savory pie with a custard-like filling made from eggs, cream, and various ingredients like cheese and vegetables.

Origin:

France

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Japan :

miso

wasabi

soy sauce

sushi

tempura

malay :

rendang

sambal

cinnamon

clove

coconut rice

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Things to take note of when making a quiche

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Things to take note of when making a quiche

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1. Crust: A well-prepared crust is crucial. You can use a pre-made pie crust or make your own. Ensure it’s evenly rolled out and properly pre-baked if your recipe calls for it.

2. Filling: The filling typically consists of eggs, cream (or milk), and various ingredients like cheese, vegetables, meats, or herbs. The egg-to-cream ratio is important for achieving the right texture; usually, a mix of 2-3 eggs and 1-1.5 cups of cream/milk per quiche is ideal.

3. Seasoning: Proper seasoning is key. Don’t forget to season the filling with salt, pepper, and any other desired spices or herbs to enhance flavor.

4. Pre-cooking Ingredients: Some ingredients, like vegetables or meats, should be cooked before adding them to the quiche to prevent excess moisture and ensure even cooking.

5. Baking: Bake the quiche at a moderate temperature (around 375°F or 190°C) to ensure it cooks through without burning the crust. Bake until the filling is set and the top is golden brown.

6. Cooling: Let the quiche cool slightly before slicing. This helps the filling set further, making it easier to cut and serve.

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a) picture of quiche ^

b) Before making quiche, gather all ingredients and equipment, including the pie crust, eggs, cream or milk, cheese, and any additional fillings. Preheat the oven and prepare any vegetables or meats by cooking or chopping them as needed. Ensure you have the right tools, such as a pie dish and mixing bowls. Plan your preparation and baking time to allow for thorough cooking and cooling. Season the filling well and taste it before baking to adjust flavors if needed.

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International: Japan

cultural: Malay

Japan:

wasabi

soy sauce

miso

mirin

sake

Malay:

coconut cream

sambal

shrimp paste

turmeric

lemon grass

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Chicken Tikka is a dish not an ingredient

Turmeric: Which form are you using? Root, powder or paste?.

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(INTERNATIONAL) For a Vietnam-inspired quiche:

- fish sauce

- shiitake mushrooms

- mint and basil leaves

- shrimp paste

- lime zest

(LOCAL) For an indian-inspired quiche:

- garam masala

- cumin

- turmeric powder

- ginger and garlic paste

- paneer

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Local culture: Chinese

International culture: Indian

Indian ingredients: ( International Culture)

1. curry leaves

2. Garam Masala

3. cumin powder

4. mustard seeds

5. dhal

Chinese ingredients (Local Cultrue)

1. light soy sauce

2. sesame oil

3. chives

4. dark soy sauce

5. oyster sauce

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A quiche is a savory open-faced tart or pie with a custard-like filling, typically made with eggs, cream or milk, and various other ingredients such as cheese, meat, vegetables, or seafood. The crust is usually made from pastry dough.

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a quiche is a savoury egg-based dish that is cooked like pastry. it is also usually inside a pastry crust

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Crust:

Mix the dough just enough to combine the ingredients. Chill the dough, pre-bake the crust

Filling:

Layer ingredients, Dont over season the ingredients, dont overmix the egg and cream ratio

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local culture-->malay

international culture-->Mexico

Malay ingredients:

1.Sambal paste
2.lemongrass

3.Coconut milk

4.tumeric roots
5.chilli powder

Mexican ingredients:

1.Smoked paprika
2.jalapeno pepper

3.salsa sauce
4.cornmeal
5.bell pepper

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quiche is a pastry its a bit flakey and the ingredients are normally soft to compliment the pastry and making it easy and nice to eat. Quiche is normally savory

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(International Culture) Philippines:

Calamansi

lumpia wrappers

adobo sauce

fermented shrimps

coconut vinegar

(Local Culture) Chinese:

Light soya sauce

Dark soya sauce

oyster sauce

century eggs

preserved radish

laksa paste

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task 4 ( docs of quiche ) anika and daywi

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task 4 ( docs of quiche ) anika and daywi

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local : Indian

international : Japanese

Japanese:

1. soy sauce

2. seaweed

3. miso

4. dashi

5. tofu

Indian:

1. turmeric

2. cumin

3. coriander

4. cardamon

5. mustard seeds

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Indoniesian and Western

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Garasm masala curry leaves chives light soya sauce

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Use turmeric powder (malay) for the pastry to give the flavour so it has the fusion

Curry leaves ( malay ) ,Half a tuna can,  Tuna and japanese mayo ( mix ),Japanese seaweed .1tsp Soy sauce for the filling as it has the fusion of Japanese food, onigiri filling and the malay ingredient, curry leaves( a few of them )

need a bowl to mix the filling together. aluminium cups to hold the quiche. A spoon to mix it all together. A tray.

first make the pastry

make the fillings and add into the base(pastry) and put in the oven to ccok it

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Ingredients:

Pastry:

1 ½ cups flour

½ cup butter

¼ cup cornmeal

Filling:

4 eggs

1 cup coconut milk

2 tbsp sambal paste

1 stalk lemongrass

1 tsp finely grated turmeric root

1 tsp chilli powder

1 tsp smoked paprika

1 diced jalapeno pepper

1 diced bell pepper

1/2 cup salsa sauce

Salt and pepper

1/2 cup grated cheese

Equipment

Mixing Bowl

Pastry Cutter or Fork

Rolling Pin

Cling Film

Tart or Quiche Pan

Parchment Paper

Pie Weights

Prepare the Vegetables: In a small pan, sauté the minced lemongrass, diced bell pepper, and jalapeño pepper in a little oil until fragrant and softened. Set aside to cool.

Make the Egg Mixture: In a large bowl, whisk together the eggs, coconut milk, sambal paste, grated turmeric root, chili powder, smoked paprika, and a pinch of salt and pepper. Stir in the sautéed vegetables and salsa sauce.

Filling Preparation:

1. Prepare the Vegetables: In a small pan, sauté the minced lemongrass, diced bell pepper, and jalapeño pepper in a little oil until fragrant and softened. Set aside to cool.

2. Make the Egg Mixture: In a large bowl, whisk together the eggs, coconut milk, sambal paste, grated turmeric root, chili powder, smoked paprika, and a pinch of salt and pepper. Stir in the sauteed vegetables and salsa sauce.

Assembling the Quiche:

1. Layer Ingredients: Spread the grated cheese (if using) evenly at the bottom of the pre-baked crust. Pour the egg and vegetable mixture over the cheese.

2. Bake: Bake the quiche in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the filling is set and lightly golden on top.

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1.ingredients:

for the crust

- 1 1/2 cups all-purpose flour

- 1/2 cup cold butter, cut into small pieces

- 1/4 cup cold water (adjust as needed)

- a pinch of salt

the filling

- 1 tbsp fish oil

- 1 cup shiitake mushrooms, sliced

- ½ cup paneer, cubed

- 1 tsp garam masala

- 1 tsp cumin

- 1/2 tsp turmeric powder

- 1 tbsp ginger and garlic paste

- 1 tbsp shrimp paste

- zest of 1 lime

- 1/4 cup mint leaves, chopped

- 1/4 cup basil leaves, chopped

- 4 large eggs

- 1 cup milk (or cream for a richer quiche)

- salt and pepper to taste

2.instructions:

1. prepare the crust:

1. in a food processor, combine flour, salt, and butter. pulse until the mixture resembles coarse crumbs.

2. gradually add cold water, a tablespoon at a time, until the dough begins to come together.

3. turn the dough out onto a floured surface and knead briefly. flatten into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

2. prepare the filling:

1. heat fish oil in a skillet over medium heat. add shiitake mushrooms and sauté until tender and lightly browned.

2. add ginger and garlic paste, cooking for an additional 1-2 minutes until fragrant.

3. stir in the garam masala, cumin, turmeric powder, and shrimp paste. cook for another minute, ensuring the spices are well incorporated.

4. add the paneer cubes and cook until they begin to brown slightly. remove from heat and let cool.

5. in a bowl, whisk together the eggs, milk (or cream), lime zest, chopped mint, and basil. season with salt and pepper to taste.

3. assemble the quiche:

1. preheat your oven to 375f.

2. roll out the chilled dough on a floured surface and transfer it to a quiche or tart pan, pressing it into the bottom and sides. trim any excess dough.

3. spread the mushroom and paneer mixture evenly over the crust.

4. pour the egg mixture over the filling, ensuring it's evenly distributed.

5. bake for 30-35 minutes, or until the quiche is set in the center and the top is golden brown.

6. allow the quiche to cool slightly before slicing.

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This vietnamese-indian fusion quiche features a unique blend of flavors. It has a savory crust filled with a mixture of shiitake mushrooms, paneer, and spices such as garam masala, cumin, and turmeric. The filling also includes ginger and garlic paste, shrimp paste, and fresh herbs like mint and basil, with a hint of lime zest. The quiche is baked until golden and set, offering a flavorful fusion of both cuisines in a comforting dish

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Where are the rest of the tasks.

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this is ayam bakar with balado sauce with fries and coleslaw.

The chicken have a nice smoking flavor paired up with crispy fries and refreshing coleslaw

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Chicken leg

potatoes

carrot and cabbage

maynoaise

salt, pepper

bbq sauce

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https://www.canva.com/design/DAGPG2pQ0gw/Qum-e8JImwnqvRKE7sxojA/edit?utm_content=DAGPG2pQ0gw&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton

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Cream and Beige Illustrative Food Journal Presentation

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Login to access and create your next design.

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We’re currently checking your connection. This shouldn’t take long.If you keep getting this page, check if there’s a problem with Canva.

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Copy of Food Pattern Infographics by Slidesgo

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Crust:

Mix the dough just enough to combine the ingredients. Chill the dough, pre-bake the crust

Filling:

Layer ingredients, Dont over season the ingredients, dont overmix the egg and cream ratio

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Im doing with table 7, not my own

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Login to access and create your next design.

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quiche

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