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What is the point of posting so many photos if majority of the task left undone.

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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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for table 6:

I feel that the texture of the crust is good, and it can hold the fillings well and the filling has well-balanced flavours, the saltiness is just right and the chicken is well-seasoned and the basil pesto adds a nice herby taste to the filling and the cheese adds some texture and a slight creaminess to the quiche. However, i feel that they can improve the structure of the crust as when it was taken out it was broken up easily, so maybe they can bake the crust longer next time.

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Where are your tasks 3,4,and 5?

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Where are your tasks 3,4 and 5?

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Task 4 incomplete.

Task 5 not done.

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Where are your tasks 4 and 5?

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Tasks 3 incomplete.

Tasks 4 and 5 not done.

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Task 5 is incorrect. You are supposed to think of how to use the 4 areas of presentation for the quiche that your are going to create, not describe what the 4 area of presentation meant.

Refer to the e.g. in my canvas pdf slides for Task 5.

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Where are your task 3, 4 and 5?

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Where are your tasks 3,4 and 5?

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Tasks 3,4 and 5?

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What had you 2 been doing in class for the past couple of wks?

Idling away fruitlessly with little acheved.ived.

Very, very disappointed with both of you. .

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Task 4,5 and 7 all not done

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A quiche is a savory tart. It is filled with savory ingredients in a pastry crust and originated from France

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task 1

quiche is a savory tart with fillings that usually consists of savory items such as eggs. It is all contained a buttery pastry crust. QUiche originated from france

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1) A quiche is a savoury tart from France consisting of mostly custard filling, and other fillings that can suit.

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b)The dough must be rolled properly. The tart base must not be soggy or oily. The filling should be pre-baked.

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A quiche is a pie filled with savoury items such as cheese, meats vegetables or seafood, and baked in a pastry shell. The filling is a mixture of eggs, cream, and other seasonings. After seasoning, the mixture is cooked until it solidifies. The Lorraine region of France is where the dish first appeared. The traditional variation, called the quiche Lorraine, has lardons or bacon in it. The idea of quiche changed over time, leading to the emergence of numerous regional and worldwide versions with a diverse array of flavours and ingredients.

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Task 1:

Quiche consists of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. Quiche is a French dish originating from the eastern part of the country.

Task 2:

b) (i) You must work fast when making the short- crust pastry, you must rest the dough, do not over bake the dough.

(ii) The filling preparation must be precooked, you can blend your custard instead of whisking it.

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task 1

quiche is a tart originating from France which consists of a pastry crust that is filled with savoury items

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Task 1: 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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task2

you must work fast when making the short-crust pastry.

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2b) When making a quiche, you need to work fast. This is to reduce the chance of getting a flaky and layered pastry.

One other thing to take note of when making a quiche is to not overbake. This is to prevent the quiche from curdling

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To prevent sogginess while making a quiche, make sure the crust is refrigerated and blind bake; for a smooth custard, use the right egg-to-liquid ratio; season properly; and precook the ingredients to remove extra moisture. Bake the quiche at a moderate temperature until it has just set. Let it cool slightly before slicing.

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Task 1: a quiche is a savoury tart/savoury pie which is mainly made of egg and other savory ingredients, such as meats, seafoods, cheese, and cream/milk. The quiche is baked in a pastry shell, which must be pre-baked before adding the filling. It is a short-crust pastry and it originated from the Lorraine region in Northeastern France. It is believed to have been a simple, hearty meal prepared by farmers in that region.

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Local: India

International: Vietnam

Indian ingredients:

tumeric,cumin,garam masala, curry leaves, mustard seeds

Vietnamese ingredients:

shrimp paste, rice paper,fish sauce, lemon grass,coconut

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i) Indian and Chinese

ii) Indian ingredients - curry leaves, turmeric powder, cumin powder, coriander seeds, mustard seeds

Chinese ingredients - Soy sauce, oyster sauce, sesame oil, sesame seeds, dried bean curd

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Task 3

Korean + Malay

-5 malay ingredients

lemon grass

turmeric

coconut milk

fried coconut shavings

galangal

-5 Korean ingredients

kimchi

sesame oil

gochujang

dried seaweed

sesame seeds

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2) (a) Look at image above ^^

(b) (i) Work fast to prevent a change of texture. Blind bake the crust as it is a shortcrust pastry. Cool the dough well to hold the shape of the Quiche in the later part of the baking.

(ii) Flour: Butter = 2:1, as it is a shortcrust pastry.

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3) (a) Local: Chinese

International: Germany

(b) German: Fermented cabbage, German sausage, German mustard, dill weed, paprika

Chinese: Oyster sauce, black fungus, sesame oil, soy sauce, kangkong

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the origin of quiche is from France.Quiche is French tart consisting of a pastry crust filled with savoury custard and some meat,cheese,seafood and vegtable

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Steps of how to make the pastry not l clearly explained.

You bake blind the pastry not the custard for 5 to 10min

Tasks 5 and 7 not done

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4) https://docs.google.com/document/d/152maurkEEmR4hvvZhumf4mCfBgFIQYL-NzaEZtbriE0/edit

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Task 2: Firstly, We make the dough with plain flour, sea salt, unsalted butter, an egg and cold water. Secondly, we roll out the dough and mold it into the bowl. Thirdly, we put the molded dough into the oven, we will put some weights to weigh down the pastry to prevent it from puffing up. After that, we bake the pastry for another 10-15 minutes until it turns light golden. After that, add the prepared fillings into the pastry and put it back into the oven. From there, we will get a Quiche dish.

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Task 1: Quiche is a French tart consisting consisting a pastry crust filled with savoury items like meat, seafood, cheese and vegetables

Task 2: Ensure it’s well-chilled before baking to avoid sogginess. Season properly and precook the ingredients to remove extra moisture, Bake the quiche at moderate temperature until its set. Before slicing let it cool slightly

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Where are your task 3,4 and 5?

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i) Indian + Japan

ii)

Indian

1) Curry leaves

2) Garam masala

3) Paneer

4) Mustard seeds

5) Cloves

Japan

1) Bonito flakes

2) Nori

3) Sesame oil

4) Miso

5) Kelp

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the origin of quiche is from France.Quiche is French tart consisting of a pastry crust filled with savoury custard and some meat,cheese,seafood and vegtable

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task 3

1. Malay+mexico

2. malay

sambal paste, coconut cream , shredded coconut, lemon grass, galangal.

Mexico

squash, guacamole, chile peppers, salsa, pinto beans

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Very disappointed with both of you. Majority of the tasks undone.

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Task 4: Incomplete. Where are the steps?

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Task 3: Japan + Malay

Japan ingredients:

Miso, shoyu, nori, botoni flakes, sesame oil,

Malay ingredients:

Lemon grass, coconut milk, galaugal, sambal sauce, fried coconut shavings

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Task 3: Philippines + Chinese

Chinese ingredients

1. Broccoli

2. Cabbage

3. Oyster sauce

4. Five-spice powder

5. Sichuan peppercorn

Philippines ingredients

1. Minced shallots

2. Minced garlic

3. Ground chicken

4. White pepper

5. Cilantro

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Steps are not clearly explained. Far too slipshod. No mention of using the rubbing-in method . Do you take 30 to 35 to bake?

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Diid not follow the assessment criteria. You are supposed to comment on the five areas very specifically written in the instructions panel..

You are not asked to do a video. Should be an audio recording.

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Summary for Making Quiche

Pastry Preparation and Assembly on the Tart Base

1. Ingredients: Use cold butter, flour, and a bit of salt. Mix until it looks crumbly. Don’t overmix.

2. Chilling: Put the dough in the fridge for about 5 minutes before rolling it out. This helps it hold its shape.

3. Rolling and Lining: Roll the dough to about 3mm thick. Put it into the tart tin, press it into the edges, and trim the extra. Chill again to set.

4. Blind Baking: Cover the dough with parchment paper and fill with baking weights . Bake at 180°C (350°F) for 15 minutes, then take out the weights and bake for another 5 minutes until it’s slightly golden.

5. Handling: Let the tart base cool before adding the filling to avoid a soggy crust.

Filling Preparation

1. Ingredients: Mix eggs with cream or milk, cheese, and any other fillings like cooked meat or herbs.

2. Mixing: Whisk the eggs and dairy together, season with salt and pepper,

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5 ingredients commonly used by each culture

Thai Cuisine:

1. Fish Sauce - A salty, umami-rich seasoning used in many Thai dishes.

2. Lemongrass - Adds a fresh, citrusy flavor to curries and soups.

3. Galangal - A rhizome similar to ginger, used for its earthy and slightly spicy flavor.

4. Thai Basil - Offers a unique anise-like flavor and is used in many Thai stir-fries and curries.

5. Coconut Milk - Adds a creamy, sweet flavor to curries and desserts.

Indian Cuisine:

1. Garam Masala - A blend of ground spices used to add warmth and complexity to dishes.

2. Turmeric - Known for its vibrant color and earthy, slightly bitter flavor, commonly used in curries.

3. Cumin - Adds a warm, nutty flavor and is used in many spice blends and dishes.

4. Coriander - Used both as seeds and ground, it provides a citrusy, slightly sweet flavor.

5. Mustard Seeds - Added to tempering for their nutty, slightly pungent flavor.

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Method of preparing the crust not mentioned.

Words like 'rubbing in" " breadcrumbs appearance" should be mentioned when you describe the making of the dough.

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A) Ingredients for Different Parts of the Quiche

1. For the Crust:

- All-purpose flour: 1 1/2 cups

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

- Grated Parmesan cheese (optional): 1/4 cup

- Salt: 1/4 teaspoon

- Ice water: 1/4 cup

2. For the Filling:

- Vegetable oil: 1 tablespoon

- Ground chicken or turkey: 200 grams

- Red chili, finely chopped: 1 (adjust for heat preference)

- Fresh basil leaves, chopped: 1/2 cup

- Fish sauce: 1 tablespoon

- Soy sauce: 1 tablespoon

- Brown sugar: 1 teaspoon

- Ground cumin: 1/2 teaspoon

- Ground coriander: 1/2 teaspoon

- Turmeric powder: 1/4 teaspoon

- Garam masala: 1/4 teaspoon

- Shredded cheese (cheddar, mozzarella, or a mix): 1 cup

3. For the Custard:

- Eggs: 3 large

- Heavy cream: 1 cup

- Milk: 1/2 cup

B) Equipment and Appliances

1. Mixing Bowl - For preparing the dough and custard mixture.

2. Rolling Pin - To roll out the dough for the crust.

3. Quiche Dish - For baking the quiche.

4. Skillet - For cooking the filling.

5. Whisk - For mixing the custard ingredients.

6. Oven - To bake the quiche.

C) Detailed Steps to Make Your Fusion Quiche

1. Steps for Making the Pastry Base:

1. Prepare the Dough:

1. In a large mixing bowl, combine 1 1/2 cups flour.

2. Cut in 1/2 cup cold, diced unsalted butter.

3. Gradually add 1/4 cup ice water, a tablespoon at a time, until the dough comes together. Do not overmix.

4. Form the dough into the baking pan

2. Pre-bake the Crust:

1. Preheat the oven to 375°F (190°C).

2. On a lightly floured surface, roll out the dough to fit a 9-inch quiche dish.

3. Transfer the rolled dough to the quiche dish, pressing it into the bottom and up the sides.

4. Trim any excess dough and dock the bottom with a fork to prevent bubbling.

5. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and set aside.

2. Steps to Make the Filling:

1. Cook the Filling:

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

2. Add 200 grams ground chicken or turkey and cook until browned.

3. Stir in 1 finely chopped red chili and cook for 1-2 minutes.

4. Add 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, and 1/4 teaspoon garam masala. Cook for another 3-4 minutes until well combined.

5. Remove from heat and mix in 1/2 cup chopped fresh thai basil leaves.

3. Steps to Assemble the Quiche:

1. Prepare the Custard:

1. In a medium bowl, whisk together the one egg and the 50 ml milk

2. Assemble the Quiche:

1. Spread the cooked filling evenly over the pre-baked crust

2. Pour the custard mixture over the filling and cheese, ensuring it’s evenly distributed.

3. Bake:

1. Bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown.

4. Cool and Serve:

1. Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

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Indian Ingredients:

Ground Chicken or Turkey: 200 grams

Garam Masala: 1/4 teaspoon

Turmeric Powder: 1/4 teaspoon

Ground Cumin: 1/2 teaspoon

Ground Coriander: 1/2 teaspoon

Brown Sugar: 1 teaspoon

Thai Ingredients:

Vegetable Oil: 1 tablespoon

Red Chili, finely chopped: 1 (adjust for heat preference)

Fish Sauce: 1 tablespoon

Soy Sauce: 1 tablespoon

Fresh Basil Leaves, chopped: 1/2 cup

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Did not specify the 4 areas of presentatiobn.

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Task 5: Illustrate or write a description on your final fusion creation.

The Indian-Thai Fusion Quiche blends the aromatic spices of Indian cuisine with the vibrant, fresh flavors of Thai cooking. The warm, earthy spices like garam masala and turmeric from the Indian side harmonize with the savory, umami notes of fish sauce and the fresh kick of Thai basil. This fusion creates a rich, balanced flavor profile that’s both exotic and comforting.

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Create presentations with AI, summarize PowerPoint, Word or PDF documents and much more.

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task 4

https://docs.google.com/document/d/1_IWh8Lb6uo48LsFWzSA5oK8ojaVDVN2Vjz5F1p7f0Xw/edit?usp=sharing

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Equipment:

whisk

spatula

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slides: https://docs.google.com/presentation/d/19A9Kmpwcqjum72fCDXe5LL2JqEWgQajbdxw4j0tdkPk/edit#slide=id.g302717d2ba8_0_33

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final result

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Indian ingredients: Turmeric powder and cumin powder.

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the aroma of the mixture of the curry leaf and basil really complliments each other and is very appealing

the appearence of the melty cheese and the red and green elements of the quiche such as green and red pepper and also the tomyam paste really is appealing!

the texture of the pastry is very flaky and buttery which balances the flavors with the filling.

the texture of the custard is very fluffy and bouncy

the filling is a good balance of sweet and sour from tomyam paste and the cumin with a mix of savoryness mixed inside from the meat.

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the smell is fragrant

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The evaluation done by Nia is too brief. You have to say the five asepcts written in the instructions.

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cut in half quishe