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Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg 

Mdm Leong: leong_mui_seng@moe.edu.sg 

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.

]

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

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.

• 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

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.

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

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.

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

2 Bulgogi

3 Korean chili sauce gochujang

4 Korea rice cake

5 Sesame seeds

Malay-coconut milk

sambal paste

turmeric

lemongrass

ketchup manis

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

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

Japan:

Seaweed

Wasabi

Enoki Mushrooms

Sesame seeds

Bonito Flakes

Malay:

Lemongrass

Sambal paste

Kicap manis

Belacan

Tumeric powder

Chinese

Soy sauce

Lotus Root

Fermented Black Beans

Scallions

Rice Vinegar

Indian

Turmeric

Cumin

Coriander

Amchur

Cardamom

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

• nori seaweed

• miso

• mirin

• sake

• wasabi

ingredients used by the local culture

• curry leaves

• cumin

• garam masala

• lentils

• chili powder

• Serunding

• Coconut milk

• Sambal

• Pandan leaves

• Tempeh

Mexican:

• Poblano peppers

• Queso fresco

• Roasted corn

• Guacamole

• Chicken

• Lemongrass

• Shrimp Paste

• Coriander Seeds (powder)

• Shallots

• Light soy sauce

India

• turmeric

• cumin (powder)

• Paneer

• chickpeas

• Curry Leaves

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.

• 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

  
  

• 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)

  
  

  
  

• Chinese sausages

• Spring onions

• Shiitake mushrooms

• Sesame oil

• Light soy sauce

Mediterranean:

• cheese

• Garlic

• Tomato

• Onion

• Olives

cumin, corainder and turmeric.

Bell pepper is a common ingredient used internationally.

Bulgogi is a barbeque dish

What are you referring to for turmeric?

root, plant or poweder. Be specific.

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

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

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

Too much ingredients. No fusion ingredients.

• 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

- 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)

-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)

• 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

Task 5: ?

Task 5 not done

TASTE:

I think the taste of this quiche is exceptionally well-balanced. The savory custard is rich and flavorful, with just the right amount of seasoning. The blend of ingredients, from the cheese to the vegetables or meats, melds together harmoniously, creating a pleasing complexity without overwhelming the palate.

APPEARANCE:

I think the appearance of this quiche is visually appealing. The crust is a perfect golden brown, and the filling is attractively set with a slight puff. The top has a nice, even color, and the visible ingredients are well-distributed, making the quiche look appetizing and inviting.

TEXTURE OF PASTRY:

I think the texture of the pastry is spot-on. It’s delightfully flaky and crisp, providing a pleasant crunch that complements the softness of the filling. The crust is sturdy enough to hold up the custard without being overly tough or too delicate.

TEXTURE OF CUSTARD FILLING:

I think the texture of the custard filling is ideal. It’s creamy and smooth, with a velvety consistency that melts in the mouth. The filling is set perfectly, avoiding any curdling while maintaining a delicate balance between firmness and softness.

AROMA:

I think the aroma of this quiche is incredibly enticing. It has a rich, savory scent with hints of baked cheese and herbs, making it smell deliciously inviting. The aroma signals freshness and a well-prepared dish, adding to the overall appeal before the first bite.

Description:

The quiche will feature a buttery, flaky crust filled with a creamy custard made from eggs and coconut milk. The filling will include sautéed lotus root for crunch, along with scallions for freshness. I will incorporate fermented black beans for umami depth, and season it with a blend of Indian spices: turmeric, cumin, coriander, amchur (dried mango powder), and a touch of cardamom. A splash of soy sauce and rice vinegar will add a savory tang to the mix. This colorful filling will be topped with a sprinkle of fresh scallions and a dusting of crushed black sesame seeds for added texture.

Key Areas of Presentation:

1. Visual Appeal: The quiche will be sliced into wedges, revealing a vibrant filling with the golden hues of turmeric, the light color of lotus root, and the green from scallions. Each slice will be garnished with fresh scallions and a sprinkle of crushed black sesame seeds, served on a bright, contrasting plate to enhance the overall visual impact.

2. Flavor Balance: This quiche will achieve a harmonious balance of flavors. The earthy notes from the cumin and coriander will complement the sweetness of the lotus root, while the tang from the rice vinegar and soy sauce will enhance the dish's complexity. The amchur will add a hint of tartness, rounding out the flavor profile beautifully.

3. Texture Variety: The flaky crust will provide a satisfying crunch, while the creamy custard will create a smooth mouthfeel. The lotus root will add a delightful crispness, and the fermented black beans will introduce a soft yet chewy texture. This combination will create an engaging eating experience.

4. Cultural Fusion: By blending Indian spices like turmeric and cardamom with Asian ingredients such as soy sauce and lotus root, this quiche celebrates the richness of culinary fusion. It invites diners to explore how different flavors and techniques can come together in a harmonious and delicious way.

This Spiced Lotus Root Quiche with Asian-Inspired Flavors will be a standout dish, showcasing an exciting mix of textures and flavors that are sure to delight the palate.

Did you use a flan mould to bake your quiche?

Task 7: Where is your audio-recording?

Did not even complete the steps for your recipe.

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.

Tasks 5 and 7 not done