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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.

]

• 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

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.

   
   

malay: lemongrass, seronding, bell peppers, sambal paste

Quiche's country of origin is france

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

Ingredients:

. chicken

. kimchi

. sambal sauce

. seaweed

. sesame seed

. oil

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.

• 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.

  
  

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

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

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

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

B) coconut milk

lemongrass

lime leaves

saffron

cumin

Mediterranean

cheese,tomatoes,garlic,olive oil and lemon

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

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.

(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

Task 4. Many steps left out

Task 5 and task 7 not done.

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