RECIPE WORKING PAPER

Region:
Division:
School:
NUMBER OF BENEFICIARIES: Note: State unit of measure for col. (b) and (f), e.g., grams, kilos, pcs., oz.,liters, etc.
MENU: MALU LOLLIPOP
Ingredients QTY. for 25 QTY. for 1 No.of Bene- Qty. for Pro- Estimated Estimated
Servings Serving ficiaries curement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col (in PhP)
25 Recipe Book) servings for d)
(col e) x (col f)
col b)
[in gram or ml] [in kilo or ltr] [per kilo]
[in PhP]
Vegetables and other food Items
1 Calamansi 500 g 20.00 46 0.920 40 k 36.80
2 Garlic 20 g 0.80 46 0.037 40 k 1.47
3 Malunggay powder 20 g 0.80 46 0.037 800 k 29.44
4 0.00 0.000 0.00
5 0.00 0.000 0.00
6 0.00 0.000 0.00
7 0.00 0.000 0.00
67.71
Grocery Items
1 Pepper 15 g 0.60 46 0.028 10 k 0.28
2 Salt 30 g 1.20 46 0.055 18 k 0.99
3 Bread crumbs 475 g 19.00 46 0.874 50 k 43.70
4 Cooking oil 125 ml 5.00 46 0.230 70 l 16.10
5 0.00 0.000 0.00
6 0.00 0.000 0.00
7 0.00 0.000 0.00
61.07
Meat, Fish and Poultry
1 Chicken wings 2125 g 85.00 46 3.910 120 k 469.20
2 Eggs 7 pcs 0.28 46 12.880 4 pc 51.52
0.00 0.000 0.00
520.72
TOTAL (in PhP): 649.50
1000g=1kl; 1ml=0.001l; 1oz=0.2957l; Cost per beneficiary: 14.12
Prepared by: SBFP Core Group

APPROVED BY:
Feeding Teacher

Member School Principal

Member Note: Do not delete 1000 1000

508573573.xlsx Malu Lollipop

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: __46___
Menu: MALU-LOLLIPOP
Ingredients Quantity for Qu Number of Quantity for Estimated Estmated
25 Servings anti Beneficiaries Procurement Unit Cost Total
(a) (b) ty)
(c (d) (e) (f) Cost
(g)

(Based from (col (col c) x (col d) (col e) x

b) /
(# of
servi
the Recipe
ngs
for
col
Book) b) (col f)
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:

508573573.xlsx Malu Lollipop

APPROVED BY:

508573573.xlsx Malu Lollipop

Calamansi 500 g 46 40/k
Garlic 20 g 46 40/k
Malunggay 20 g 46 800/k
46
46

Pepper 15 g 46 10/k
Salt 30 g 46 18/k
Bread cru 475 g 46 50/k
Cooking oil 125 ml 70/k

Eggs 7 pcs 46 4/pc

Chicken wi 2125 46 120/k

508573573.xlsx Malu Lollipop

 RECIPE WORKING PAPER

Region:
Division:
School:
NUMBER OF BENEFICIARIES: Note: State unit of measure for col. (b) and (f), e.g., grams, kilos, pcs., oz.,liters, etc.
MENU: COUNTRY SOUP
Ingredients QTY. for 25 QTY. for 1 No.of Bene-
Qty. for Pro- Estimated Estimated
Servings Serving ficiaries curement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from the (col b) / (# of (col c) x (col (in PhP)
25 Recipe Book) servings for d)
(col e) x (col f)
col b)
[in gram or ml] [in kilo or ltr] [per kilo]
Vegetables and other food Items [in PhP]
1 Munggo bean 115 g 4.60 46 0.212 30 k 6.35
2 Garlic 10 g 0.40 46 0.018 40 k 0.74
3 Onion 10 g 0.40 46 0.018 40 k 0.74
4 Corn 135 g 5.40 46 0.248 40 k 9.94
5 Kangkong 90 g 3.60 46 0.166 40 k 6.62
6 0.00 0.000 k 0.00
7 0.00 0.000 k 0.00
24.38
Grocery Items
1 Cooking oil 50 ml 2.00 46 0.092 70 l 6.44
2 Patis 10 ml 0.40 46 0.018 25 l 0.46
3 Salt 15 g 0.60 46 0.028 18 k 0.50
4 0.00 0.000 0.00
5 0.00 0.000 0.00
6 0.00 0.000 0.00
7 0.00 0.000 0.00
7.40
Meat, Fish and Poultry
1 Alamang 90 g 3.60 46 0.166 80 k 13.25
2 Dilis 70 g 2.80 46 0.129 80 k 10.30
0.00 0.000 0.00
23.55
TOTAL (in PhP): 55.33
1000g=1kl; 1ml=0.001l; 1oz=0.2957l; Cost per beneficiary: 1.20
Prepared by: SBFP Core Group

APPROVED BY:
Feeding Teacher

Member School Principal

Member Note: Do not delete 1000 1000

508573573.xlsx Country Soup1

Region: ______________________________
Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: 46
Menu: COUNTRY SOUP
Ingredients Quantity for 5 Qua Number of Quantity for Estimated Estmated
Servings ntit Beneficiaries Procurement Unit Cost Total
(a) (b) (cy ) (d) (e) (f) Cost
(g)
(Based from the (col (col c) x (col d) (col e) x
b) /
(# of
servi
ngs
for
col
Recipe Book) b) (col f)
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:

508573573.xlsx Country Soup1

Feeding Teacher SBFP Core Group

Member, SBFP Core Group

School Principal

Member, SBFP Core Group

508573573.xlsx Country Soup1

 SUMMARY OF MARKET FORM WORKING PAPERS
ESTIMATED TOTAL COST FOR 3 LOTS
Region:
Division:
School:
Note: Fill-out columns (b) and (d) first, col. (c) computes automatically
No. of Estimated Cost Estimated
Lot
Particulars Beneficiaries per Beneficiary Total Cost
No.
(a) (b) (in PhP) (c) (in PhP) (d)

1 Vegetables and other food Items #DIV/0!

2 Grocery Items #DIV/0!

3 Fish, Meat, and Poultry #DIV/0!

TOTAL 0.00

Prepared by: SBFP Core Group APPROVED BY:

Feeding Teacher

School Principal
Member

Member

arbarraquiasSBFP2014 508573573.xlsx Market Form Summary

 Note: You don't have to accomplish this form. Instead, accomplish Market Form Working Papers per Lot
SUMMARY OF MARKET FORMS

Region/Division: ______________________________
School: ______________________________
NUMBER OF BENEFICIARIES: _____

Ingredients Quantity for Estimated Unit Cost Estimated Total Cost

Procurement
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:

arbarraquiasSBFP2014 508573573.xlsx Market Form Summary

 APPROVED BY:

arbarraquiasSBFP2014 508573573.xlsx Market Form Summary

 RFQ MARKET FORM WORKING PAPER (LOT 1)

Division: Region:
School: No. of Beneficiaries:
Lot 1: Vegetables and other food Items Note: State unit of measure for columns (b) and (c), e.g., grams, kilos, pcs., oz.,liters, etc.
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Estimated Estimated
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) (in PhP) (col e) x (col f)
Recipe Book) servings for col b)
1 0.00
2 0.00
3 0.00
4 0.00
5 0.00
6 0.00
7 0.00
8 0.00
9 0.00
10 0.00
11 0.00
12 0.00
13 0.00
14 0.00
15 0.00
16 0.00
17 0.00
18 0.00
19 0.00
20 0.00
21 0.00
22 0.00
23 0.00
24 0.00
25 0.00
26 0.00
27 0.00
28 0.00
29 0.00
30 0.00
31 0.00
32 0.00
33 0.00
34 0.00
35 0.00
36 0.00
37 0.00
38 0.00
39 0.00
40 0.00
TOTAL 0.00

Prepared by: SBFP Core Group

APPROVED BY:
Feeding Teacher

Member School Principal

arbarraquiasSBFP2014 508573573.xlsx Market Forms

 Member
RFQ MARKET FORM WORKING PAPER (LOT 2)

Division: Region:
School: No. of Beneficiaries:
Lot 2: Grocery Items Note: State unit of measure for columns (b) and (c), e.g., grams, kilos, pcs., oz.,liters, etc.
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Estimated Estimated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(col c) x (col d) (in PhP) (col e) x (col f)
(Based from the (col b) / (# of
Recipe Book) servings for col b)

1 0.00
2 0.00
3 0.00
4 0.00
5 0.00
6 0.00
7 0.00
8 0.00
9 0.00
10 0.00
11 0.00
12 0.00
13 0.00
14 0.00
15 0.00
16 0.00
17 0.00
18 0.00
19 0.00
20 0.00
21 0.00
22 0.00
23 0.00
24 0.00
25 0.00
26 0.00
27 0.00
28 0.00
29 0.00
30 0.00
31 0.00
32 0.00
33 0.00
34 0.00
35 0.00
36 0.00
37 0.00
38 0.00
39 0.00
40 0.00
TOTAL (in PhP) 0.00

Prepared by: SBFP Core Group

APPROVED BY:
Feeding Teacher

Member School Principal

arbarraquiasSBFP2014 508573573.xlsx Market Forms

 Member
RFQ MARKET FORM WORKING PAPER (LOT 3)

Division: Region:
School: No. of Beneficiaries:
Lot 3: Fish, Meat, and Poultry Note: State unit of measure for columns (b) and (c), e.g., grams, kilos, pcs., oz.,liters, etc.
Ingredients Quantity for __ Quantity for 1 Number of Quantity for Estimated Estimated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(col c) x (col d) (in PhP) (col e) x (col f)
(Based from the (col b) / (# of
Recipe Book) servings for col b)

1 0.00
2 0.00
3 0.00
4 0.00
5 0.00
6 0.00
7 0.00
8 0.00
9 0.00
10 0.00
11 0.00
12 0.00
13 0.00
14 0.00
15 0.00
16 0.00
17 0.00
18 0.00
19 0.00
20 0.00
21 0.00
22 0.00
23 0.00
24 0.00
25 0.00
26 0.00
27 0.00
28 0.00
29 0.00
30 0.00
31 0.00
32 0.00
33 0.00
34 0.00
35 0.00
36 0.00
37 0.00
38 0.00
39 0.00
40 0.00
TOTAL 0.00

Prepared by: SBFP Core Group

APPROVED BY:
Feeding Teacher

arbarraquiasSBFP2014 508573573.xlsx Market Forms

 Member School Principal

Member

arbarraquiasSBFP2014 508573573.xlsx Market Forms