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Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg 

Mdm Leong: leong_mui_seng@moe.edu.sg 

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

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.

]

shrimp

crumbled tofu

egg

A quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese , meat , seafood or vegetables . Its place of origin is France.

Task 2:(picture above )

We have to work fast while doing the pastry, Reast and chill the dough for a correct time and we have to remember to precook the fillings first, Lastly we have to make sure to bake it for a correct amount of time to ensure not to overbake it.

-blind bake the crust

ii)-precook the fillings

-avoid fillings that are wet

Rest and chill the dough.

Aerate the eggs.

Precook your fillings first.

Don't overbake it.

curry leaves

curry powder

garam masala

curry

turmeric

Japan:

seaweed

soy sauce

miso soup

tempura

sake

We need to fill the quiche with seaweed, kimchi and the custard will be filled with coconut milk.

2) Ginger

3) turmeric

4) cumin

5) cardamom

Thai Cuisine ingredients :

1) lemongrass

2) ginger

3) chillies

4) coconut milk

5) fish sauce

1. work fast

2. rest and chill the dough

3.roll and shape the dough

4.blind bake the crust

5. Don't overbake it

6.Cool it down after baking it

When preparing the filling, we should

1.Aerate the eggs

2.Precook the filling

Miso paste

Nori seaweed

Kombu

Tempura

Soy sauce

Malay:

Lemon grass

Shrimp paste

galangal

turmeric

pandan

-ginger

-garlic

- soy sauce

-scallions

-rice vinegar

ingredients used by Germany

-potatoes

-cabbage

-pork

-caraway seeds

-mustard

1. Crust Preparation: Use a well-chilled pie crust or make your own. Pre-bake it.

2. Filling Balance: Ensure a good ratio of eggs to dairy (cream, milk) to achieve a custard-like texture.

3. Flavor Components: Season the custard mixture with salt, pepper, and other spices. Add flavorful ingredients like cheese, cooked vegetables, or meats.

4. Cooking Temperature: Bake at a moderate temperature (around 375°F or 190°C) to allow the quiche to cook evenly without over-browning the crust.

5. Cooling Time: Let the quiche cool slightly before slicing to allow the custard to set properly, which makes for cleaner slices.

6. Ingredient Preparation: Cook and drain any vegetables or meats before adding them to the quiche to avoid excess moistur

-Olive oil

-parsley

-feta cheese

-hummus

-lemon

Indian

- turmeric

-garam masala

-cumin

-cloves

-curry leaves

A quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese , meat , seafood or vegetables . Its place of origin is France.

Task 2:(picture above)

We have to work fast while doing the pastry, Rest and chill the dough for a certain amount of time and we have to precook the fillings first. Lastly we have to make sure to bake it for a correct amount of time to ensure not to overbake it.

Do not overknead the dough, do not let the butter melt

Do not overwhip the eggs

Preheat the oven

Do not overcook the quiche

do not add too much oil

Make sure to get the right ratio of ingredients

-oyster sauce

-sesame sauce

-scallions

-Chinese cabbage

-soy sauce

ingredients used for Philippines

-Fish Sauce (Patis)

-Calamansi

-Vinegar (Sukang Puti or Cane Vinegar)

-Tamarind (Sampalok)

-Coconut Milk (Gata)

red dried chillis

cumin powder

turmeric

curry leaves

garam masala

Vietnam

fish sauce

sawtooth herb

rice paddy herb

rice paper

oyster sauce

PASTRY ingredients

FILLING ingredients

International country: 

Thai

Local Culture:

Indian

Basic recipe for quiche base

• 100g plain flour

• 50g Butter

• 2-3 tablespoon ice water

Basic recipe for custard

Custard:

• 1 egg 

• 50ml milk

Key the additional ingredients you need for pastry here:

• Garlic 

• Coconut milk

• Vegetables 

Key the ingredients you need for filling here:

–lemongrass

• Oyster sauce

• Chilli

• 
  

List all the equipment you need to make your quiche

-  Oven , mittens , large-sized bowl for baking , spatula , beaker , plate for serving food 

Description of our quiche :

The Quiche combines both local Indian cuisine  ingredients and Thai cuisine ingredients , with ingredients such as lemongrass and ginger .

• seaweed

• kimchi

  Ingredients used for Malay:

• Samba chilli

• spring onion