Region: ______________________________

Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: MALU-LOLLIPOP
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Calamansi 500 g 46 40/k
2 Garlic 20 g 46 40/k
3 Malunggay powder 20 g 46 800/k
4 46
5 46
6
7
8
9

Grocery Items
1 Pepper 15 g 46 10/k
2 Salt 30 g 46 18/k
3 Bread crumbs 475 g 46 50/k
4 Cooking oil 125 ml 70/k
5

Meat, Fish and Poultry

1 Eggs 7 pcs 46 4/pc
2 Chicken wings 2125 46 120/k
3
4
5
0.00
TOTAL: 0.00
Prepared by:

APPROVED BY:

421502238.xls Market Form 5

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: COUNTRY SOUP
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Mung bean 115 g 46 30/k
2 Garlic 10 g 46 40/k
3 Onion 10 g 46 40/k
4 Corn 135 g 46 40/k
5 Kangkong 90 g 46 40/k
6
7
8
9

Grocery Items
1 Cooking oil 50 ml 46 70/l
2 Patis 10 ml 46 25/l
3 Salt 15 g 46 18/k
4
5

Meat, Fish and Poultry

1 Alamang 90 g 46 80/k
2 Dilis 70 g 46 80/k
3
4
5

TOTAL:
Prepared by:

APPROVED BY:

421502238.xls Market Form 4

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Malunggay leaves 187 46 15/k
2 Garlic 23 46 40/k
3 Onion 150 46 40/k
4 Carrots 195 46 50/k
5
6
7
8
9

Grocery Items
1 All purpose flour 310 46 25/k
2 Iodized salt 30 46 18/k
3 Cooking oil 125 46 70/k
4
5

Meat, Fish and Poultry

1 Tuna 1500 46 100/k
2 Egg 9 pcs 46 4/pc
3
4
5

TOTAL:
Prepared by:

APPROVED BY:

421502238.xls Market Form 3

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: PINANGAT WITH KAMOTE TOPS
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Onion 120 g 24 46 40/k
2 Ginger 35 g 7 46 40/k
3 Tomatoes 105 g 21 46 40/k
4 Kamias 140 g 28 46 30/k
5 Gabi 140 g 28 46 35/k
6 Malunggay 15 g 3 46 15/k
7 Okra 180 g 36 46 30/k
8 Kamote Tops 30 g 6 46 20/k
9

Grocery Items
1 Cooking oil 50 ml 10 46 70/l
2 Patis 20 ml 4 46 25/l
3 Sugar 50 g 3 46 35/k
4
5

Meat, Fish and Poultry

1 Hasa-hasa 500 g 100 46 100/k
2
3
4
5

TOTAL:
Prepared by:

APPROVED BY:

421502238.xls Market Form 2

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: _____
Menu: UKOY MAKALHIP
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Squash 2760 110 46 35/k
2 Malunggay leaves 107 4 46 15/k
3 Onion 188 8 46 40/k
4 Carrot 195 8 46 50/k
5 Kinchay 78 3 46 25/k
6 Camote 715 29 46 35/k
7

Grocery Items
1 Arina 620 25 46 25/k
2 Black pepper 8 0 46 10/k
3 Salt 45 2 46 18/k
4 Milk, evap 265 11 46 100/k
5 Cooking oil 125 5 46 70/k

Meat, Fish and Poultry

1 Shrimp 1040 42 46 150/k
2 Egg 8 0 46 4/pc
3
4
5

TOTAL:
Prepared by:

APPROVED BY:

421502238.xls Market Form 1

 RFQ/MARKET FORM

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: _____
Menu:
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1
2
3
4
5
6
7
8
9

Grocery Items
1
2
3
4
5

Meat, Fish and Poultry

1
2
3
4
5

TOTAL: 0.00
Prepared by:

APPROVED BY:

421502238.xls Market Form _Blank

(Estimation - multiplied by 10)

Region: ______________________________
Division: ______________________________
School: ______________________________

NUMBER OF BENEFICIARIES: __46___

Menu: COUNTRY SOUP
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Mung bean 115 g 46 1150 30/k 34.50
2 Garlic 10 g 46 100 40/k 4.00
3 Onion 10 g 46 100 40/k 4.00
4 Corn 135 g 46 1350 40/k 54.00
5 Kangkong 90 g 46 900 40/k 36.00
6
7
8
9 132.50

Grocery Items
1 Cooking oil 50 ml 46 500 70/l 12.50
2 Patis 10 ml 46 100 25/l 2.50
3 Salt 15 g 46 150 18/k 10.50
4
5
25.50

Meat, Fish and Poultry

1 Alamang 90 g 46 900 80/k 72.00
2 Dilis 70 g 46 700 80/k 56.00
3
4
5
128.00
TOTAL: 286.00
Prepared by:

APPROVED BY:

421502238.xls Country Soup (2)

(Estimation - multiplied by 2)

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: MALU-LOLLIPOP
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Calamansi 500 g 46 1000 40/k 40.00
2 Garlic 20 g 46 40 40/k 1.60
3 Malunggay powder 20 g 46 40 800/k 3.20
4
5
6
7
8
9 44.80

Grocery Items
1 Pepper 15 g 46 30 10/k 0.30
2 Salt 30 g 46 60 18/k 1.08
3 Bread crumbs 475 g 46 950 50/k 47.50
4 Cooking oil 125 ml 250 70/k 17.50
5
66.38

Meat, Fish and Poultry

1 Eggs 7 pcs 46 14 4/pc 56.00
2 Chicken wings 2125 46 4250 120/k 510.00
3
4
5
566.00
TOTAL: 677.18
Prepared by:

APPROVED BY:

421502238.xls Malu-Lollipop
 SUMMARY OF MARKET FORMS
Region/Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: _____

Ingredients Quantity for Estimated Unit Estimated Total

Procurement Cost Cost

Vegetables & other Items

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Total:

Grocery Items
1
2
3
4
5
6
7
8
9
10
Total:

Meat, Fish and Poultry

1
2
3
4
5
6
7
Total:

TOTAL: 0.00
Prepared by:

421502238.xls Market Form _Summary

APPROVED BY:

421502238.xls Market Form _Summary

(Estimation - multiplied by 10)

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: COUNTRY SOUP
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Mung bean 115 g 46 1150 30/k 34.50
2 Garlic 10 g 46 100 40/k 4.00
3 Onion 10 g 46 100 40/k 4.00
4 Corn 135 g 46 1350 40/k 54.00
5 Kangkong 90 g 46 900 40/k 36.00
6
7
8
9 132.50

Grocery Items
1 Cooking oil 50 ml 46 500 70/l 12.50
2 Patis 10 ml 46 100 25/l 2.50
3 Salt 15 g 46 150 18/k 10.50
4
5
25.50

Meat, Fish and Poultry

1 Alamang 90 g 46 900 80/k 72.00
2 Dilis 70 g 46 700 80/k 56.00
3
4
5
128.00
TOTAL: 286.00
Prepared by:

APPROVED BY:

421502238.xls Country Soup

(Estimation - multiplied by 2)

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Malunggay leaves 187 46 374 15/k 5.61
2 Garlic 23 46 46 40/k 1.84
3 Onion 150 46 300 40/k 12.00
4 Carrots 195 46 390 50/k 19.50
5
6
7
8
9 38.95

Grocery Items
1 All purpose flour 310 46 620 25/k 15.50
2 Iodized salt 30 46 60 18/k 1.08
3 Cooking oil 125 46 250 70/k 17.50
4
5
34.08

Meat, Fish and Poultry

1 Tuna 1500 46 3000 100/k 300.00
2 Egg 9 pcs 46 18 pcs 4/pc 72.00
3
4
5
372.00
TOTAL: 445.03
Prepared by:

APPROVED BY:

421502238.xls Malunggay Fishball

(Exact quantification- col c x col d)

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: PINANGAT WITH KAMOTE TOPS
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Onion 120 g 24 46 1104 40/k 44.16
2 Ginger 35 g 7 46 322 40/k 12.88
3 Tomatoes 105 g 21 46 966 40/k 38.64
4 Kamias 140 g 28 46 1288 30/k 38.64
5 Gabi 140 g 28 46 1288 35/k 45.08
6 Malunggay 15 g 3 46 138 15/k 2.07
7 Okra 180 g 36 46 1656 30/k 49.68
8 Kamote Tops 30 g 6 46 276 20/k 11.04
9 181.47

Grocery Items
1 Cooking oil 50 ml 10 46 460 70/l 32.20
2 Patis 20 ml 4 46 184 25/l 4.60
3 Sugar 50 g 3 46 138 35/k 4.83
4
5
41.63

Meat, Fish and Poultry

1 Hasa-hasa 500 g 100 46 4600 100/k 460.00
2
3
4
5
460.00
TOTAL: 683.10
Prepared by:

APPROVED BY:

421502238.xls Pinangat with Kamote Tops

(Exact quantification- col c x col d)

Region: VI
Division: CAPIZ
School: PRESDIENT ROXAS WEST ELEMENTARY SCHOOL
NUMBER OF BENEFICIARIES: __ 120
Menu: MORINGA CORN SOUP
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Onion 75 3 120 360 100 36.00
2 Malunggay leaves 321 13 120 1560 50 78.00
3 garlic 82 3 120 360 150 54.00
4 Tomatoes 71 3 120 360 20 7.20
5 fresh corn 1400 56 120 6720 50 336.00
6 oinion spring 52 2 120 240 100 24.00
7
535.20

Grocery Items (not perishable)

1 oil 158 6 120 26 70 1.82
2 Salt 30 1 120 120 10 1.20
3 Tokwa 263 11 120 286 100 2.86
4 quail eggs 568 23 120 590 100 38.35
5 chicken cubes 40 1 120 26 20 0.52
44.75

Meat, Fish and Poultry

1 shrimp 540 64 120 7680 140 1,075.20
2
3
4
5
1,075.20
TOTAL: 1,655.15
Prepared by:

NATIVIDAD L. DADIVAS
Feeding Focal Person
APPROVED BY:

ERDA F. BUENAFE, P-II

School Head

421502238.xls corn soup

Region: ______________________________
Division: ______________________________
School: ______________________________

MenuUKOY MAKALHIP
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)
1 Squash 2760 110 46 5078
2 Malunggay leaves 107 4 46 197
3 Arina 620 25 46 1141
4 Black pepper 8 0 46 15
5 Salt 45 2 46 83
6 Onion 188 8 46 346
7 Carrot 195 8 46 359
8 Shrimp 1040 42 46 1914
9 Egg 8 0 46 15
10 Kinchay 78 3 46 144
11 Milk, evap 265 11 46 488
12 Camote 715 29 46 1316
13 Cooking oil 125 5 46 230
14
15
16
17
18
19
20

Prepared by:

APPROVED BY:

421502238.xls Sample 2
 UKOY MAKALHIP
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)
1 Squash 2760 46 5520
2 Malunggay leaves 107 46 214
3 Arina 620 46 1240
4 Black pepper 8 46 16
5 Salt 45 46 90
6 Onion 188 46 376
7 Carrot 195 46 390
8 Shrimp 1040 46 2080
9 Egg 8 46 16
10 Kinchay 78 46 156
11 Milk, evap 265 46 530
12 Camote 715 46 1430
13 Cooking oil 125 46 250
14
15
16
17
18
19
20

Prepared by:

APPROVED BY:

421502238.xls Sample 1
 RFQ/MARKET FORM

Region: ______________________________
Division: ______________________________
School: ______________________________

Menu: ______________________________________
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Quoted Unit Quoted Total
Servings Serving Beneficiaries Procurement Cost Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35

Prepared by:

APPROVED BY:

421502238.xls Final
Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46__
Menu: MALU-LOLLIPOP
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col f)
Recipe Book) servings for col b)

Vegetables & other Items

1 Calamansi 500 g 46 40/k
2 Garlic 20 g 46 40/k
3 Malunggay powder 20 g 46 800/k
4 46
5 46
6
7
8
9

Grocery Items
1 Pepper 15 g 46 10/k
2 Salt 30 g 46 18/k
3 Bread crumbs 475 g 46 50/k
4 Cooking oil 125 ml 70/k
5

Meat, Fish and Poultry

1 Eggs 7 pcs 46 4/pc
2 Chicken wings 2125 46 120/k
3
4
5
0.00
TOTAL: 0.00
Prepared by:

APPROVED BY:

421502238.xls Market Form 5 (2)