On the second week we replaced the Lasagna noodle with bread and add an addition of bananas to the fruits
We prepared the dough early since it was the most time-consuming process of them all. We also prepared feedback forms for the food testers to give their feedback on our product
During event day
We prepared the raw ingredients early. We made the dough a few days before event day and the rest of the ingredients are cooked before presentation
Since we were about to serve 50+ people, we decided to make the fruit lasagna in small tartlet forms so that they bake faster
After event day
After the event day we counted the result strips and arranged in the pie chart below. The feedback we received from the testers range from very positive reactions to not so positive reactions (this is because Malaysians are too nice to be honest). Here are the results:
Not so positive: 35%
The problems that seemed obvious to the teammates and the testers were that the texture was too crunchy and the amount of filling was inadequate and inconsistent.
A lot of time was wasted waiting for the pre-made dough to defrost. What we should have done, was to send someone to defrost the dough a few hours before prep time for event day. Since the testers were getting mixed results because of the small size of the lasagna, it’s best that we should have tried to make them bigger so that the lasagnas have more room for filling.
We’ve finally completed the entire course. The event day has shown how far we have come and we’ve shown many people how much we have grown. We would like to thank Chef Zaid for his wisdom and guidance that got us to where we are today.