Number of Beneficiaries: - 21: (A) (B) (C) (D) (E) (F) (G) (Based From The Recipe Book)

Region:
Division:
School:
IX, ZAMBOANGA PENINSULA

ZAMBOANGA DEL SUR
CAMANGA ELEMENTARY SCHOOL
NUMBER OF BENEFICIARIES: _
Menu:
21
VERDURAS EMBOTIDO
Ingredients
(a)
Vegetables & other Items

1
Carrots
2
Malungay
3
Squash grated
4
Red Bell Pepper, chopped
Grocery Items
1
Green Peas
2
Magic Sarap
3
Flour
4
Pepper
5
Salt
6
Aluminum foil
7
Oil for Frying
Quantity for 48
Slice
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col b) / (# of
servings for col b)
100 g
50 g
75 g
30 g
2.08
1.04
1.56
0.63
21
21
21
21
44
22
33
13
80 / k
20 / k
20 / k
100 / k
3.50
0.44
0.66
1.31
5.91
475 g
2 packs
150 g
5g
10 g
9.90
0.04
3.13
0.10
0.21
21
21
21
21
21
208
1
66
2
4
30 / k
30 / packs
60 / k
60 / ltr
30 / k
6.23
2.63
3.94
0.13
0.13
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
13.06
Meat, Fish and Poultry
1
Galungong
2
Eggs
1000 g
4 pcs
20.83
0.08
21
21
438
2
80 / kl
180 / tray
TOTAL:
35.00
5.25
40.25
40.25
59.22
Prepared by:
VIRGINIA D. GABAWAN
School Feeding Coordinator
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Verduras Embotido
Region: IX, ZAMBOANGA PENINSULA

Division: ZAMBOANGA DEL SUR
School: CAMANGA ELEMENTARY SCHOOL
Menu:
21
ALMODIGAS
Ingredients
(a)

1 Onion
2 Garlic
3 Tomato
4 Carrots
5 Misua
6 Green/Spring Onion
7 Patola
Grocery Items
1 Malagkit
2 Flour
3 Chicken Cubes
4 Salt
5 Toyo
6
1 Chicken Breast
2 Eggs
Quantity for 19
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col b) / (# of
servings for col b)
50 g
25 g
150 g
200 g
240 g
25 g
300 g
2.63
1.32
7.89
10.53
12.63
1.32
15.79
21
21
21
21
21
21
21
55
28
166
221
265
28
332
60 / k
100 / k
30 / k
80 / k
40 / k
50 / K
60 / K
3.32
2.76
4.97
17.68
10.61
1.66
19.89
480 g
60 g
20 g
15 g
15 ml
25.26
3.16
1.05
0.79
0.79
21
21
21
21
21
531
66
22
17
17
80 / k
60 / ltr
40 / k
30 / k
60 / ltr
42.44
3.98
0.88
0.50
0.99
750 g
280 g
39.47
14.74
21
21
829
309
180 / k
180 / tray
149.21
55.71
TOTAL:
314.61
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
Feeding Focal Person
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Almodigas

NUMBER OF BENEFICIARIES: __2

Menu:
21
VEGGIE MENUDO
Ingredients
Quantity for 12
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Garlic
2 Onion
3 Carrots
4 Sayote
5 Baguio Beans
6 Bell Pepper
7 Saba Banana
8 Camote
9 White Beans
25 g
50 g
300 g
300 G
250 g
25 g
600 g
600 g
250 g
2.08
4.17
25.00
25.00
20.83
2.08
50.00
50.00
20.83
21
21
21
21
21
21
21
21
21
43.75
87.50
525.00
525.00
437.50
43.75
1050.00
1050.00
437.50
100 / k
60 / k
80 / k
40 / k
80 / k
100 / k
20 / k
20 / k
80 / k
4.38
5.25
42.00
21.00
35.00
4.38
21.00
21.00
35.00
Grocery Items
1 Chicken Cubes
2 Salt
3 Pepper
4 Tomato Sauce
20 g
30 g
5g
250 g
1.67
2.50
0.42
20.83
21
21
21
21
35.00
52.50
8.75
437.50
40 / packs
30 / k
60 / k
60 / k
1.40
1.58
0.53
26.25
TOTAL:
218.75
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)

1
2
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Veggie Menudo


Menu:
21
MORISQUETA ALA RICO

Ingredients
(a)

1 Squash
2 Petchay
3 Stringbeans
4 Bellpepper
5 Tomato
6 Onion, Sliced Thinly
7 Garlic, minced
Quantity for
20 Servings
(b)
(Based from
the Recipe
Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
(col b) / (# of
servings for col b)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
350 g
300 g
300 g
100
300 g
50 g
20 g
17.50
15.00
15.00
5.00
15.00
2.50
1.00
21
21
21
21
21
21
21
368
315
315
105
315
53
21
20 / k
30 / k
60 / k
100 / k
30 / k
60 / k
100 / k
7.35
9.45
18.90
10.50
9.45
3.15
2.10
Grocery Items
1 Salt
2 Oil
3 Chicken cubes
20 g
60 ml
20 g
1.00
3.00
1.00
21
21
21
21
63
21
30 / k
100 / ltr
40 / k
0.63
6.30
0.84

1 Chicken Breast
2 eggs
500 G
350 g
25.00
17.50
21
21
525
368
180 / k
180 / tray
94.50
66.15
TOTAL:
229.32
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls MORISQUETA ALA RICO
Region:
Division:
School:

ZAMBOANGA DEL SUR
NUMBER OF BENEFICIARIES: __
Menu:
21
FISH POCHERO
Ingredients
(a)
Quantity for 16 Quantity for 1

Number of
Servings
Serving
Beneficiaries
(b)
(c )
(d)
(col b) / (# of
(Based from the
Recipe Book) servings for col b)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)

1 Garlic
2 Onion
3 Camote
4 Banana saba
5 String Beans
6 Fresh Tomato
7 Pechay Stalks
25 g
50 g
300 g
300 g
300 g
250 g
300 g
1.56
3.13
18.75
18.75
18.75
15.63
12.50
21
21
21
21
21
21
21
32.81
65.63
393.75
393.75
393.75
328.13
262.50
100
60
20
20
60
30
30
3.28
3.94
7.88
7.88
23.63
9.84
7.88
Grocery Items
1 Oil
2 Salt
30 ml
15 G
1.88
0.94
21
21
39.38
19.69
100
30
3.94
0.59

1 Talahitok
1000 g
21
1312.50
200
262.50
TOTAL:
331.34
62.50
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls FISH POCHERO
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
CREAMY CORN SOUP

Ingredients
Quantity for 12
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Camote, Boiled & mashed
2 Squash, boiled & mashed
3 Carrots, boiled & mashed
4 Corn, grated
5 Onion, minced
6 Garlic, minced
7 Tomato, Minced
8 Bell Pepper, Minched
500 g
360 g
150 g
480 g
50 g
25 g
150 g
25 g
41.67
30.00
12.50
40.00
4.17
2.08
12.50
2.08
21
21
21
21
21
21
21
21
875.00
630.00
262.50
840.00
87.50
43.75
262.50
43.75
20
20
80
60
60
100
30
100
17.50
12.60
21.00
50.40
5.25
4.38
7.88
4.38
Grocery Items
1 Salt
2 Oil
3 Chicken Cube
15 g
45 ml
20 g
1.25
3.75
1.67
21
21
21
26.25
78.75
35.00
30
100
40
0.79
7.88
1.40

1 Chicken Breast, cubed
300 g
41.67
21
875
180
157.50
TOTAL:
290.94
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Quoted Unit Quoted Total

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls CREAMY CORN SOUP

NUMBER OF BENEFICIARIES:
Menu:
21
VEGGIE PATTY
Ingredients
Quantity for 9
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Green Mongo Boiled
2 Malungay Leaves
3 Squash, grated
4 Saluyot, chopped
5 Onion, Minced
6 Garlic, minced
7 Black Pepper
475 g
50 g
75 g
25 G
50 g
20 g
1 tbsp
52.78
5.56
8.33
2.78
5.56
2.22
0.11
21
21
21
21
21
21
21
1108
117
175
58
117
47
2
90
20
20
20
60
100
60
99.75
2.33
3.50
1.17
7.00
4.67
0.14
Grocery Items
1 Flour
2 Salt to taste
3 Oil
150 g
10 g
300 ml
16.67
1.11
33.33
21
21
21
350
23
700
60
30
100
21.00
0.70
70.00

1 Beef Ground
2 Fish, Flaked (left Over)
3 Dilis, toasted
200 g
200 g
25 g
22.22
22.22
2.78
21
21
21
467
467
58
250
150
60
116.67
70.00
3.50
TOTAL:
400.42
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estimated
Total Cost
(g)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls VEGGIE PATTY
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
SAY IT
Ingredients
Quantity for 12
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Carrots
2 Sayote
3 Onion
4 Garlic
500 g
1000 g
25 g
25 g
41.67
83.33
2.08
2.08
21
21
21
21
875.00
1750.00
43.75
43.75
80
40
60
100
70.00
70.00
2.63
4.38
Grocery Items
Oil
Salt
80 ml
12.5 g
6.67
1.04
21
21
140.00
21.88
100
30
14.00
0.66

Chicken
Egg
500 g
4 pcs
41.67
0.33
21
21
875.00
7.00
180
180
157.50
1.26
TOTAL:
320.42
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls SAY IT

Menu:
21
HEARTY PUMPKIN S0UP

Ingredients
(a)

1 Squash, Boiled Mashed
2 Carrots, Chopped
3 Malunggay
4 Spring Onion, Chopped
5 Garlic, chopped
6 Onion, Chopped
7 Tomatoes, Chopped
Quantity for 17
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
(col b) / (# of
servings for col b)
360 g
250 g
50 g
25 g
20 g
50 g
150 g
21.18
14.71
2.94
1.47
1.18
2.94
8.82
Number of
Beneficiaries
(d)
21
21
21
21
21
21
21
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
444.71
308.82
61.76
30.88
24.71
61.76
185.29
20 / k
80 / k
20 / k
50 / k
100 /k
60 / k
30 / k
17.79
18.53
1.24
1.24
1.48
4.94
11.12
45.21
Grocery Items
1 Macaroni
2 Oil
3 Chicken Cubes
4 Salt
400 g
50 ml
30 g
5G
23.53
2.94
1.76
0.29
21
21
21
21
494.12
61.76
37.06
6.18
90 / k
100 / ltr
40 / k
30 / k
39.53
3.71
1.48
0.12
44.84

600 g
35.29
21
741
180 / k
74.12
TOTAL:
74.12
164.17
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Hearty Pumpkin Soup (2)
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
OH MY SIOMAI
Ingredients
(a)

1 Garlic
2 Onion, chopped
3 Kangkong Leaves
4 Carrots
5 Red Squash
Quantity for 20
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
(col b) / (# of
servings for col b)
12 g
52 g
20 g
200 g
20 g
0.60
2.60
1.00
10.00
1.00
Number of
Beneficiaries
(d)
21
21
21
21
21
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
12.60
54.60
21.00
210.00
21.00
100.00
60.00
20.00
80.00
20.00
1.26
3.28
0.42
16.80
0.42
22.18
Grocery Items
1 Sugar White
2 Iodized Salt
3 Molo Wrapper
4 Flour
5 Pepper Powdered
6 Oil
20 g
2.25 g
400 g
40 g
4g
240 ml
1.00
0.11
20.00
2.00
0.20
12.00
21
21
21
21
21
21
21.00
2.36
420.00
42.00
4.20
252.00
60.00
30.00
40.00
60.00
60.00
100.00
1.26
0.07
16.80
2.52
0.25
25.20
46.10

1 Egg
2 Chicken Meat
3 Shrimps
92 g
520 g
200 g
4.60
26.00
10.00
21
21
21
96.60
546.00
210.00
180.00
180.00
300.00
17.39
98.28
63.00
TOTAL:
178.67
246.95
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Oh My Siomai (2)
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
BRGY. LUMPIA
Ingredients
(a)

1
Tomato, Chopped
2
Onion, Chopped
3
Lumpia Wrapper
4
Bamboo Shoot
5
Camote Yellow
6
Peanut
7
Malungay
Grocery Items
1
Iodized Salt
2
Powdered Paper
3
Cheeze Shredded
4
Oil
5

1
Ground Beef
2
Shrimps, Ground
Quantity for 25
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col b) / (# of
servings for col b)
65 g
65 g
50 pcs
665 g
250 g
225 g
125 g
2.60
2.60
2.00
26.60
10.00
9.00
5.00
21
21
21
21
21
21
21
55
55
42
559
210
189
105
30
60
150
60
20
100
20
1.64
3.28
6.30
33.52
4.20
18.90
2.10
2.8 g
5g
110 g
1000 ml
0.11
0.20
4.40
40.00
21
21
21
21
2
4
92
840
30
60
90
100
0.07
0.25
8.32
84.00
250 g
250 g
10.00
10.00
21
21
210
210
250
300
52.50
63.00
TOTAL:
278.07
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Brgy. Lumpia
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
FISH FOO YUNG

Ingredients
(a)

1 Kangkong
2 Carrots
3 Bellpepper
4 Camote
5 Onion
Grocery Items
1 Flour
2 Oil
3 Salt

1 Galunggong
2 Eggs
Quantity for 18
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col b) / (# of
servings for col b)
25 g
250 g
5g
250 g
50 g
1.39
13.89
0.28
13.89
2.78
21
21
21
21
21
29
292
6
292
58
20
80
100
20
60
0.58
23.33
0.58
5.83
3.50
200 g
240 ml
15 g
11.11
13.33
0.83
21
21
21
233
280
18
60
100
30
14.00
28.00
0.53
500 g
350 g
27.78
19.44
21
21
583
408
80
180
46.67
73.50
TOTAL:
196.53
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Fish Foo Yung
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
CHULETTAS
Ingredients
Quantity for 16
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Yellow Camote
2 Red Squash
3 Celery
4 Garlic
5 Onion
500 g
500 g
10 g
25 g
50 g
31.25
31.25
0.63
1.56
3.13
21
21
21
21
21
656.25
656.25
13.13
32.81
65.63
20
20
90
100
60
13.13
13.13
1.18
3.28
3.94
Grocery Items
1 Flour
2 Bread Crumbs
3 Oil
50 g
50 g
60 ml
3.13
3.13
3.75
21
21
21
65.63
65.63
78.75
60
60
100
3.94
3.94
7.88

1 Egg
2 Galunggong
200 g
250 g
12.50
15.63
21
21
262.50
328.13
180
80
47.25
26.25
TOTAL:
123.90
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls CHULLETAS
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
GINATAANG CHICKEN WITH MALUNGGAY

Ingredients
Quantity for 20
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)
100 g
100 g
30 g
50 g
10 g
10 g
50 g
750 g
5.00
5.00
1.50
2.50
0.50
0.50
2.50
37.50
21
21
21
21
21
21
21
21
105
105
32
53
11
11
53
788
40
20
100
60
30
60
200
20
4.20
2.10
3.15
3.15
0.32
0.63
10.50
15.75
Grocery Items
1 Coconut Milk
2 Cooking Oil
3 Salt
500 ml
45 ml
10 g
25.00
2.25
0.50
21
21
21
525
47
11
40
60
30
21.00
2.84
0.32

1 Chicken Breast
1000 g
50.00
21
1050
180
189.00
TOTAL:
252.95
(a)

1 Sili Leaves
2 Malunggay Leaves
3 Garlic
4 Onion
5 Lemon Grass
6 Pepper
7 Ginger
8 Camote
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls GINATAANG MALUNGGAY
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
UKOY MAKALHIP
Ingredients
(a)
Quantity for 16
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
(col b) / (# of
servings for col b)
Quantity for
Procurement
(e)
Estimated
Unit Cost
(f)
(col c) x (col d)
Estmated
Total Cost
(g)
(col e) x (col f)

1 Singkamas
2 Spring Onion
3 Carrots
4 Saluyot
5 Camote
6 Squash
7 Garlic
750 g
120 g
120 g
120 g
120 g
120 g
10 g
46.88
7.50
7.50
7.50
7.50
7.50
0.63
21
21
21
21
21
21
21
984.38
157.50
157.50
157.50
157.50
157.50
13.13
30 / k
50 / k
80 /k
20 / k
20 / k
20 / k
100 / k
29.53
7.88
12.60
3.15
3.15
3.15
1.31
Grocery Items
1 Flour
2 Salt
3 Malagkit
4 Oil
5 Catsup
6 Cornstarch
120 g
22.5 g
240 g
240 ml
30 ml
30 g
7.50
1.41
15.00
15.00
18.75
18.75
21
21
21
21
21
21
157.50
29.53
315.00
315.00
393.75
393.75
60 / k
30 / k
40 / k
100 / ltr
40 / ltr
40 / k
9.45
0.89
12.60
31.50
15.75
15.75

1 Galunggog
2 Eggs
750 g
140 g
46.88
8.75
21
21
984.38
183.75
80 / k
180 / k
78.75
33.08
TOTAL:
258.53
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Fish Kikiam

Menu:
21
SPAGHETTI SURPRISE
Ingredients
(a)

1 Tomato
2 Squash
3 Sweet Potato
4 Garlic
5 Bell Pepper
6 Onion
7 Carrot
8
9
Grocery Items
1 Pasta Spaghetti
2 Condensed Milk
3 Chicken Cubes
4 Cheddar Cheese
5 Peanut Roasted
6 Oil

1 Chicken Breast
Quantity for 28
Servings
(b)
(Based from the
Recipe Book)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col b) / (# of
servings for col b)
(col c) x (col d)
(col e) x (col f)
500 g
500 g
500 g
25 g
50 g
100 g
500 g
17.857
17.857
17.857
0.893
1.786
3.571
17.857
21
21
21
21
21
21
21
375.00
375.00
375.00
18.75
37.50
75.00
375.00
30 / k
20 / k
80 / k
100 / k
100 / k
60 / k
80 / k
11.25
7.50
30.00
1.88
3.75
4.50
30.00
500 g
300 ml
20 g
50 g
100 g
100 ml
17.857
10.714
0.714
1.786
3.571
3.571
21
21
21
21
21
21
375.00
225.00
15.00
37.50
75.00
75.00
90 / k
80 / ltr
40 / k
90 / k
90 / k
100 / ltr
33.75
18.00
0.60
3.38
6.75
7.50
250 g
17.857
21
375
180 / k
67.50
TOTAL:
158.85
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Spaghetti Surprise

Menu:
21
CHOPSUEY CON MANI

Ingredients
Quantity for 9
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Carrots
2 Singkamas
3 Celery
4 Onion
5 Bell Pepper
200 g
500 g
25 g
25 g
50 g
22.22
55.56
2.78
2.78
5.56
21
21
21
21
21
467
1167
58
58
117
80
30
90
60
100
.
37.33
35.00
5.25
3.50
11.67
Grocery Items
1 Cornstarch
2 Soy Sauce
3 Oil
4 Toasted Nuts
30 g
60 ml
60 ml
120 g
3.33
6.67
6.67
13.33
21
21
21
21
70
140
140
280
40
60
100
90
2.80
8.40
14.00
25.20

1 Chicken Breast
2 Egg
3 Chicken Cubes
4 Toasted Nuts
200 g
50 g
20 g
120 g
22.22
5.56
2.22
13.33
21
21
21
21
467
117
47
280
180
180
40
80
84.00
21.00
1.87
22.40
TOTAL:
272.42
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls CHOPSUEY CON MANI
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
STEWED CAMOTE IN GATA

Ingredients
Quantity for 10
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Garlic
2 Onion
3 Yellow Camote
4 Camote Tops
40 g
40 g
625 g
315 g
4.00
4.00
62.50
31.50
21
21
21
21
84
84
1313
662
100 / k
60 / k
20 / k
20 / k
8.40
5.04
26.25
13.23
Grocery Items
1 Coconut Cream
2 Oil
3 Patis
4 Iodized Salt
600 g
35 ml
35 ml
9g
60.00
3.50
3.50
0.90
21
21
21
21
1260
74
74
19
40 / k
100 / k
40 / l
30 / k
50.40
4.41
2.94
0.38

1 Shrimp, Shelled
120 g
12.00
21
252
300 / k
75.60
TOTAL:
111.05
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Stewed Camote in Gata
Region:
Division:
School:

ZAMBOANGA DEL SUR

Menu:
21
HEARTY PUMPKIN S0UP

Ingredients
Quantity for 17
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Squash, Boiled Mashed
2 Carrots, Chopped
3 Malunggay
4 Spring Onion, Chopped
5 Garlic, chopped
6 Onion, Chopped
7 Tomatoes, Chopped
360 g
250 g
50 g
25 g
20 g
50 g
150 g
21.18
14.71
2.94
1.47
1.18
2.94
8.82
21
21
21
21
21
21
21
444.71
308.82
61.76
30.88
24.71
61.76
185.29
20 / k
80 / k
20 / k
50 / k
100 /k
60 / k
30 / k
8.89
24.71
1.24
1.54
2.47
3.71
5.56
Grocery Items
1 Macaroni
2 Oil
3 Chicken Cubes
4 Salt
400 g
50 ml
30 g
5G
23.53
2.94
1.76
0.29
21
21
21
21
494.12
61.76
37.06
6.18
90 / k
100 / ltr
40 / k
30 / k
44.47
6.18
1.48
0.19

600 g
35.29
21
741
180 / k
133.41
TOTAL:
233.84
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Hearty Pumpkin Soup
Region:
Division:
School:

ZAMBOANGA DEL SUR
Menu:
21
OH MY SIOMAI
Ingredients
Quantity for 20
Servings
(b)
(Based from the
Recipe Book)
(col b) / (# of
servings for col b)

1 Garlic
2 Onion, chopped
3 Kangkong Leaves
4 Carrots
5 Red Squash
12 g
52 g
20 g
200 g
20 g
0.60
2.60
1.00
10.00
1.00
21
21
21
21
21
12.60
54.60
21.00
210.00
21.00
100.00
60.00
20.00
80.00
20.00
1.26
3.28
0.42
16.80
0.42
Grocery Items
1 Sugar White
2 Iodized Salt
3 Molo Wrapper
4 Flour
5 Pepper Powdered
6 Oil
20 g
2.25 g
400 g
40 g
4g
240 ml
1.00
0.11
20.00
2.00
0.20
12.00
21
21
21
21
21
21
21.00
2.36
420.00
42.00
4.20
252.00
60.00
30.00
40.00
60.00
60.00
100.00
1.26
0.07
16.80
2.52
0.25
25.20

1 Egg
2 Chicken Meat
3 Shrimps
92 g
520 g
200 g
4.60
26.00
10.00
21
21
21
96.60
546.00
210.00
(a)
Quantity for 1
Serving
(c )
Number of
Beneficiaries
(d)
Quantity for
Procurement
(e)

Cost
Cost
(f)
(g)
(col c) x (col d)
(col e) x (col f)
180.00
180.00
300.00
TOTAL:
17.39
98.28
63.00
183.95
Prepared by:
VIRGINIA D. GABAWAN
APPROVED BY:
ROSELLER L. LIGUTAN
School Head
341331128.xls Oh My Siomai

Number of Beneficiaries: - 21: (A) (B) (C) (D) (E) (F) (G) (Based From The Recipe Book)

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Number of Beneficiaries: - 21: (A) (B) (C) (D) (E) (F) (G) (Based From The Recipe Book)

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IX, ZAMBOANGA PENINSULA

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341331128.xls Verduras Embotido

Region: IX, ZAMBOANGA PENINSULA

Vegetables & other Items

Region: IX, ZAMBOANGA PENINSULA