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Complete task 4 and 5. Task 4 should be in the table. Task 5 not done.

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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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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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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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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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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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Tasks 4,5 and 7 all not done

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Very disappointing work. Despite telling both of you in my comments, you still have not done anything

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Tasks 4: Where are your steps?

Task 7: Where is your audio-recording?

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Allow me to get access to Task 4

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Audio recording?

Did you use a flan mould to bake your quiche?

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Task 3 : Incomplete, Where are the steps, equipment

Task 5: ?

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Task 4 and Task 5?

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What has happened to Tasks 4,5 and 7.

Did not even complete the steps for your recipe.

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Task 4 and Task 5 not done.

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a quiche is a french tart consisting of a short pastry crust filled with custard and pieces of cheese, meat or vegetables

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Quiche is a French tart. consisting of a crispy short-crust pastry filled with savoury custard that is made with egg and milk including meat, seafood or vegetables. , usually topped off with pieces of cheese.

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Good attempt at explaining the things to take note when making the pastry and filling

except for the last. Filling should not overflow as the quiche will get stuck and you cannot remove it from the casing.

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task 2b: things to take note when making

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task 2b: things to take note when making

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1. work quickly when preparing the crust to prevent the butter from melting completely in the flour, causing to be too oily.

2. ensure the dough is of the right consistent, crumbly, flexible and not watery, so that the crust can take the shape of the casing.

3. ensure that the cooked ingredients dont over flow from the crust if not it will get stuck in the casing

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Task 4 and Task 5 not done.

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Task 4 incomplete. Copy the table which I posted in the instructions panel. and make a duplicate and place it below your table post.

Task 5 not done

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A quiche is a savory pie that typically consists of a pastry crust filled with a mixture of eggs, cream or milk, cheese, and various ingredients like vegetables, meats, or seafood. The most famous type of quiche is "Quiche Lorraine," which includes bacon and cheese. Quiche is often served as a main dish or a brunch item and can be enjoyed hot or cold.

The dish originates from France, specifically the Lorraine region, and has become popular in many other countries due to its versatility and delicious flavor.

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Task 4 and Task 5 not done.

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A quiche is a savory tart or pie with a pastry crust filled with a mixture of eggs, cream or milk, and various ingredients such as traditionally including bacon or lardons and cheese.

Quiche originates from France, specifically from the Lorraine region. The dish became popular in other parts of France and eventually spread internationally.

The word "quiche" is derived from the German word "kuchen," meaning cake, reflecting the influence of the region's historical ties with Germany.

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when making the short crust pastry,

do not overwork the dough as it may become tough.

do not let the butter melt, mix the dough quickly

make sure the crust is not too dry as it might crack and crumble

when making the filling,

do not pour too much custard because it will overflow

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A quiche is a french tart that is savory, and it is also an open-faced pastry crust filled with a blend of eggs, milk or cream, cheese, and a variety of a selection of ingredients like meat, seafood, or fresh vegetables. The filling is baked until set and the crust becomes golden and crispy.

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i) Pastry Preparation and Assembly on the Tart Base

When preparing the pastry for a quiche, it's important to ensure that the dough is properly chilled before rolling it out. This helps prevent the pastry from shrinking when baked. Roll out the dough to an even thickness and gently press it into the tart pan, ensuring it fits snugly without stretching. Prick the base with a fork to prevent air bubbles from forming during baking.

ii) Filling Preparation

When preparing the filling, it's important to use fresh ingredients and ensure the eggs and cream are well-mixed to create a smooth, consistent texture. Season the filling well and pour it into the pre-baked tart shell, ensuring the filling is evenly distributed.

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A quiche is a savory, open-faced pie or tart that originated in France. It typically consists of a pastry crust filled with a custard made from eggs and cream, along with various ingredients like cheese, vegetables, meat (often bacon or ham), and sometimes seafood.

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Sheer listing of the points, Little attempt to explain why they are important.r

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i) Chinese and German

ii) Chinese:

1. Chinese Sausage

2. Dried shrimp

3. Hoisin sauce

4. Dried Shiitake mushrooms

5. Light Soy sauce

German:

1. Bacon(Speck)

2. German sausage(Bierwurst)

3. Emmental Cheese

4. German Mustard(Senf)

5. Lardons

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Good elaboration of the pastry and filling preparation.

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A quiche is a savory pie tart that consists of a pastry crust filled with a mixture of eggs, cream or milk, and a variety of other ingredients such as cheese, vegetables, meat and seafood. The filling is typically custard-like once baked, and it can be enjoyed either hot or cold. Quiche has it origin in France. The most famous type is the "Quiche Lorraine," which traditionally includes bacon and sometimes cheese.

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A quiche is a French tart that consists of a pastry crust filled with a mixture of eggs and cream or milk. This filling is combined with other ingredients such as cheese, vegetables, meats, or seafood. The quiche is cooked until the filling is firm.

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Some things to take note when making a quiche are working fast, being creative with the flavours as well as precooking the fillings first. Its also recommended to blind bake the crust. Considering the dough you will need to roll and shape the dough as well as rest and chill the dough. Not overbaking it is essential.

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things to take note when making a quiche

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things to take note when making a quiche

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1. Pastry Preparation and Assembly on Tart Base

Use cold ingredients like butter and handle the dough minimally to ensure a flaky crust. After rolling it out and placing it in the tart pan, chill the dough again to prevent shrinking. Blind bake by lining with parchment and pie weights, and poke holes in the base to avoid bubbles. Trim the edges after baking for a clean finish.

2. Filling Preparation

Balance eggs, dairy, cheese, and other ingredients. Cook vegetables and meats beforehand to remove moisture, and season well. Distribute fillings evenly in the pastry shell, then pour in the egg mixture. Bake until just set, allowing it to finish firming up as it cools, and avoid overcooking to keep the filling creamy.

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A quiche is a savory tart made with a pastry crust filled with a mixture of eggs, cream, and various ingredients like cheese, meat, or vegetables. Although its roots trace back to medieval Germany, it is most closely associated with French cuisine, particularly from the Lorraine region. Today, quiche is enjoyed globally in many different variations.

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When making a quiche, start by preparing the tart crust, rolling it out, and blind baking it to prevent sogginess. For the filling, whisk together eggs and dairy until smooth, and pre-cook any vegetables or meats to reduce moisture. Layer the fillings into the pre-baked crust, starting with the heavier ingredients, followed by cheese, and then pour the egg mixture over. Bake until the filling is just set, ensuring a creamy and flavorful quiche.

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When making a quiche, it's crucial to ensure the pastry crust is properly prepared: it should be chilled before baking to prevent shrinkage and prebaked to avoid a soggy bottom. For the filling, use a balance of eggs and cream to achieve a creamy texture and ensure that any added ingredients, like vegetables or meats, are cooked and well-drained to prevent excess moisture. Assemble the quiche by layering the filling evenly in the baked crust, then pour the egg mixture over the top and bake until the filling is set and the crust is golden brown.

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A quiche is a savoury pastry crust filled with eggs and cream and with various ingredients until the crust is golden brown. Quiche originated in Germany.

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You need to specify whether the Indian spices are in root or powder form.

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Explanation too brief. Need to give more details

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When baking the quiche, must not overbake eggs and cream must be mixed consistently

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Task 3

Bulgogi is a barbeque dish

What are you referring to for turmeric?

root, plant or poweder. Be specific.

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Korea-Kimchi

2 Bulgogi

3 Korean chili sauce gochujang

4 Korea rice cake

5 Sesame seeds

Malay-coconut milk

sambal paste

turmeric

lemongrass

ketchup manis

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Did not specify whether the following are in the form of seeds or powder form

cumin, corainder and turmeric.

Bell pepper is a common ingredient used internationally.

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thai:

1. coconut milk

2. green curry paste

3. thai basil

4. tom yum paste

5. fish sauce

Indian:

1. garam masala

2. turmeric powder

3. cumin powder

4. coriander leaves

5. paneer

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Filling Consistency:

- Egg and Cream Ratio: Too many eggs can make the quiche rubbery, while too much cream can make it too soft. A balanced ratio leads to a creamy and set filling.

(make sure ingredients dont over flow crust)

Layering Ingredients:

- ensures each slice has a balanced flavor and texture.

Dough/Crust:

-ensure it is the right consistent and not watery, have the shape of the casing

-work quickly so the butter will not melt into the flour making it oily

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Chinese + Indian

Chinese

Soy sauce

Lotus Root

Fermented Black Beans

Scallions

Rice Vinegar

Indian

Turmeric

Cumin

Coriander

Amchur

Cardamom

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Japanese culture includes older artistic and literary traditions; such as doujinshi and manga.

Indian culture includes celebrating hindu festivals such as Navaratri, Srivari Brahmotsavam etc.

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Shallots are common ingredients used by people all over the world.

Be specific. Turmeric is too generic. Are uou referring to turmeric root, turmeric plant or turmeric powder?

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ingredients used by the international culture

nori seaweed

miso

mirin

sake

wasabi

ingredients used by the local culture

curry leaves

cumin

garam masala

lentils

chili powder

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For task 4, you need to type everything onto the table found under the instructions panel.

Make a copy, duplicate and place under your table tab.

Too much ingredients. No fusion ingredients.

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Malay:

Serunding

Coconut milk

Sambal

Pandan leaves

Tempeh

Mexican:

Poblano peppers

Queso fresco

Roasted corn

Guacamole

Chicken

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Vietnam

Lemongrass

Shrimp Paste

Coriander Seeds (powder)

Shallots

Light soy sauce

India

turmeric

cumin (powder)

Paneer

chickpeas

Curry Leaves

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Ingredients

For the Pastry Base:

- 200g all-purpose flour

- 100g unsalted butter (chilled and cubed)

- 1/4 tsp salt

- 1 large egg yolk

- 2-3 tbsp cold water

For the Filling:

- 200g cooked chicken, shredded (or any preferred protein)

- 150g grated cheese (e.g., cheddar, mozzarella, or a mix)

- 1 cup milk

- 3 large eggs

- 1/2 cup cream

- 1/2 tsp dried herbs (e.g., thyme or rosemary)

- 1/2 tsp paprika

- Salt and pepper to taste

- 1 cup vegetables (e.g., spinach, bell peppers, mushrooms), diced

Equipment and Appliances

1. Mixing bowls

2. Rolling pin

3. Quiche or tart pan (preferably 9-inch)

4. Baking paper

5. Pie weights or dried beans (for blind baking)

6. Whisk

7. Measuring cups and spoons

8. Knife and chopping board

9. Oven

10. Skillet (for cooking vegetables or proteins)

Detailed Steps

Steps for Making the Pastry Base:

1. Prepare the Dough:

- In a large mixing bowl, combine 200g flour and 1/4 tsp salt. Add the cubed butter.

- Use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse breadcrumbs.

- Add the egg yolk and 2-3 tbsp cold water, a little at a time, until the dough starts to come together.

- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough:

- Preheat the oven to 190°C (375°F).

- On a floured surface, roll out the chilled dough to fit your quiche pan (about 1/8 inch thick).

- Transfer the dough to the pan, gently pressing it into the edges. Trim any excess.

3. Bake:

- Line the dough with baking paper and fill with pie weights or dried beans.

- Bake in the preheated oven for 10 minutes. Remove the weights and paper, then bake for an additional 5 minutes until the base is lightly golden.

Steps to Make the Filling:

1. Prepare the Filling Mixture:

- In a mixing bowl, whisk together 3 large eggs, 1 cup milk, and 1/2 cup cream.

- Stir in 150g grated cheese, 1/2 tsp dried herbs, 1/2 tsp paprika, salt, and pepper to taste.

2. Cook the Vegetables and Protein:

- If using vegetables, sauté them in a skillet until tender. Set aside.

- If using cooked chicken or other proteins, ensure they are shredded or diced.

Steps to Assemble:

1. Combine Ingredients:

- Spread the cooked vegetables and protein evenly over the partially baked pastry base.

- Pour the egg and cheese mixture over the top, ensuring everything is evenly distributed.

Bake:

- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

Cool and Serve:

- Allow the quiche to cool slightly before slicing and serving. This helps the filling to set properly.

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Japan + Malay

Japan:

Seaweed

Wasabi

Enoki Mushrooms

Sesame seeds

Bonito Flakes

Malay:

Lemongrass

Sambal paste

Kicap manis

Belacan

Tumeric powder

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Philippines:

2 teaspoon adobo paste (will be brought from home)

lechon (pork belly)

bangus (milk fish)

thinly-sliced chayote

Chinese:

3 fishballs

1 teaspoon oyster sauce

a pinch of sesame seeds

half teaspoon chilli oil

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short-crust pastry:

1 cups flour (plain / all purpose flour)

pinch of salt

100g unsalted butter , cold, cut into 1cm cubes

2 1/2 tbsp ice cold water (+ more as required)

custard:

2 eggs, 1 egg yolk

1/2 cup milk

pinch of salt

ingredients:

(fusion)

nori seaweed (2 sheets)

mirin (1 tbspn)

curry leaves (2 leaves)

garam masala

(universal)

chicken 100g

onion (cut into slices)

garlic (minced)

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Where are your Tasks 4 and 5?

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Task 4: Where are the steps?

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Chinese:

Chinese sausages

Spring onions

Shiitake mushrooms

Sesame oil

Light soy sauce

Mediterranean:

cheese

Garlic

Tomato

Onion

Olives

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Short-Crust Pastry

1 cups flour (plain / all purpose flour)

pinch of salt

100g unsalted butter , cold, cut into 1cm cubes

2 1/2 tbsp ice cold water (+ more as required)

custard

2 eggs

1 egg yolk

1 cup of milk

salt (pinch)

ingredients [fusion]

curry leaves

cumin (powder)

Fish sauce

turmeric

paneer

besil/mint

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- 1 cup paneer, cubed

- 1 cup coconut milk

- 2 tbsp green curry paste

- 1 tbsp Tom Yum paste

- 1 tbsp fish sauce

- 1 tsp garam masala

- 1 tsp turmeric powder

- 1 tsp cumin powder

- 1/4 cup fresh Thai basil, chopped

- 1/4 cup fresh coriander leaves, chopped

- 4 large eggs

- Salt and pepper, to taste

- 1 pre-made pie crust (or homemade)

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short-crust pastry:

-100g plain flour

-50g Butter

-2-3 tablespoon ice water

custard:

-1 egg

-50ml milk

filling:

-Chicken (100 grams)

-¾ teaspoon oil

-½ teaspoon sambal paste

-45ml milk

5g butter

ingredients:

-nori seaweed (1 sheet)

-bonito flakes

-cheese (grated)

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Do complete task 4 and 5.

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Task 4 incomplete

Tasks 5 and 7 not done

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Short crust pastry:

100g plain flour

50g butter

2-3 tablespoon ice water

Custard:

1 egg

50m milk

Filling:

100g chicken

1 Tsp sesame oil

2 Tsp soy sauce

1 Tsp dried herbs

30g spring onions

50g cheese

Salt and pepper to taste

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Audio recording not done.

Gave a very good description of how your quiche would look like when it is baked.

However, portioning is not part of the 4 areas of presentation.

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Where are the steps for Task 4?