Market Form 42

Region: VI
Division: CAPIZ
School MAPULANG BATO PRIMARY SCHOOL
NUMBER OF BENEFICIARIES: 19
Menu: UKOY MAKALHIP
Ingredients Quantity for Quantity for 1 Number of Quantity for Estimated Unit Estmated
25 Servings Serving Beneficiaries Procurement Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
(Based from (col b) / (# of (col c) x (col d) (col e) x (col f)
the Recipe servings for col b)
Book)
Vegetables & other Items
1 Squash 2760 g 110 19 2098 25 k 52.44
2 Malunggay leaves 107 g 4 19 81 10 k 0.81
3 Onion 188 g 8 19 143 80 k 11.43
4 Carrot 195 g 8 19 148 100 k 14.82
5 Kinchay 78 g 3 19 59 120 k 7.11
6 Camote 715 g 29 19 543 40 k 21.74
108.35
Grocery Items
1 Arina 620 g 25 19 471 40 k 18.85
2 Black pepper 8 g 0.3 19 6 170 k 1.03
3 Salt 45 g 2 19 34 20 k 0.68
4 Milk, evap 265 ml 11 19 201 45 L 9.06
5 Cooking oil 125 ml 5 19 95 60 k 5.70
6 rice 2500 g 100 19 1900 45 k 85.50
120.83
Meat, Fish and Poultry

1 Shrimp 975 g 39.0 19 741 160 k 118.56
2 Egg 8 pc 0.3 19 6 7 pc 42.56
161.12
TOTAL: 390.30
Prepared by:
PAULITA D. VALENTINO
Feeding Teacher
APPROVED BY:
KRISTINE NAE F. ALVAIRA

T-III/TIC
533457479.xls 1 Ukoy_Makalhip
Region: VI
Division: CAPIZ
School ILAS NORTE ELEMENTARY SCHOOL
Menu: BANANA BLOSSOM MEDLEY
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Estimated Unit Estmated
Servings Serving Beneficiaries Procurement Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 banana blossom 270 g 54 19 1026 30 k 30.78
2 garlic 10 g 2 19 38 80 k 3.04
3 onions 35 g 7 19 133 80 k 10.64
4 tomatoes 35 g 7 19 133 80 k 10.64
5 squash, cube 140 g 28 19 532 25 k 13.30
6 saluyot leaves 60 g 12 19 228 10 k 2.28
7 coconut milk 300 ml 60 19 1140 25 L 28.50
99.18
Grocery Items
1 cooking oil 30 ml 6 19 114 60 L 6.84
2 salt 20 g 4 19 76 20 L 1.52
3 rice 500 g 100 19 1900 45 k 85.50
93.86

1 pork liver 20 g 4 19 76 160 k 12.16
2 dilis (dried) 70 g 14 19 266 120 k 31.92
44.08
TOTAL: 237.12
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 2 Banana_Blossoms_M
Region: VI
Division: CAPIZ
Menu: MALUNGGAY FISH BALLS W/ SWEET & SOUR SAUCE
(a) (b) (c ) (d) (e) (f) (g)
Book)
2 Garlic 23 g 1 19 17 80 k 1.40
3 Onion 150 g 6 19 114 80 k 9.12
4 Carrots 195 g 8 19 148 100 k 14.82
26.76
Grocery Items
1 All purpose flour 310 g 12 19 236 40 k 9.42
2 Iodized salt 30 g 1.2 19 23 20 k 0.46
3 Cooking oil 125 g 5 19 95 60 k 5.70
4 rice 2000 ml 80 19 1520 45 L 68.40
83.98

1 Tuna 1500 g 60.0 19 1140 120 k 136.80
2 Egg 9 pcs 0.4 19 7 7 pc 47.88
184.68
TOTAL: 295.42
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 3 Malunggay Fishball

Region: VI
Division: CAPIZ
Menu: COUNTRY SOUP
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Mung bean 115 g 23 19 437 80 k 34.96
2 Garlic 10 g 2 19 38 80 k 3.04
3 Onion 10 g 2 19 38 80 k 3.04
4 Corn 135 g 27 19 513 60 k 30.78
5 Kangkong 90 g 18 19 342 10 k 3.42
75.24
Grocery Items
1 Cooking oil 50 ml 10 19 190 60 L 11.40
2 Patis 10 ml 2 19 38 25 L 0.95
3 Salt 15 g 3 19 57 20 k 1.14
4 rice 500 g 100 19 1900 45 k 85.50
0.00
98.99

1 Alamang 90 g 18 19 342 60 k 20.52
2 Dilis 70 g 14 19 266 120 k 31.92
52.44
TOTAL: 226.67
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 4 Country_Soup
Region: VI
Division: CAPIZ
School MATAGNOP ELEMENTARY SCHOOL
Menu: PANCIT CANTON CON MORINGA
Ingredients Quantity for Quantity for 1 Number of Quantity for Estimated Unit Estmated E
25 Servings Serving Beneficiaries Procurement Cost Total Cost s
(a) (b) (c ) (d) (e) (f) (g) (t
m
g
a
)
t
(Based from (col b) / (# of (col c) x (col d) (col e) x (col f) (e
the Recipe servings for col b) c
d
o
Book)
Vegetables & other Items l
T
1 Garlic 176 g 7 19 134 80 k 10.70 ### oe
2 Malunggay leaves 268 g 11 19 204 10 k 2.04 ### )t
3 Onion 181 g 7 19 138 80 k 11.00 ### ax
l
4 Carrot 439 g 18 19 334 100 k 33.36 ###
5 Baguio beans 625 g 25 19 475 50 k 23.75 ### (C
c
6 Cabbage 1481 g 59 19 1126 70 k 78.79 ### oo
s
l
t
159.65 f
### )
Grocery Items
1 Cooking oil 125 ml 5 19 95 60 k 5.70 ###
2 Salt 45 g 1.8 19 34 20 k 0.68 ###
3 Pancit canton 625 g 25 19 475 180 k 85.50 ###
4 rice 2000 g 80 19 1520 45 68.40
160.28 ###
1 Shrimp 600 g 24.0 19 456 160 k 72.96 ###
2 Pork liempo 750 g 30.0 19 570 240 k 136.80 ###
209.76 ###
TOTAL: 529.69 ###

Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 5 Pancit Canton con Moringa

Region: VI
Division: CAPIZ
Menu: MALU-LOLLIPOP
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Calamansi 289.4 g 12 19 220 20 k 4.40
2 Garlic 23.53 g 1 19 18 80 k 1.43
3 Malunggay powder 60 g 2 19 46 40 k 1.82
7.65
Grocery Items
1 Pepper 15 g 1 19 11 170 k 1.94
2 Salt 30 g 1 19 23 20 k 0.46
3 Bread crumbs 475 g 19 19 361 25 k 9.03
4 Cooking oil 125 ml 5 19 95 60 L 5.70
5 rice 2500 g 100 19 1900 45 k 85.50
102.62

1 Eggs 8 pcs 0.3 19 6 7 pc 42.56
2 Chicken wings 2125 g 85.0 19 1615 160 k 258.40
300.96
TOTAL: 411.23
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 6 Malu_Lollipop
Region: VI
Division: CAPIZ
Menu: EGG WITH MISUA & MALUNGGAY LEAVES
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 garlic minced 40 g 8 19 152 80 k 12.16
2 onion, chopped 70 g 14 19 266 80 k 21.28
3 tomatoes, sliced 70 g 14 19 266 80 k 21.28
4 malunggay, leaves 30 g 6 19 114 10 k 1.14
55.86
Grocery Items
1 cooking oil 20 ml 4 19 76 60 L 4.56
2 patis 10 ml 2 19 38 25 L 0.95
3 misua 250 g 50 19 950 60 k 57.00
4 salt 15 g 3 19 57 20 k 1.14
5 rice 500 g 100 19 1900 45 k 85.50
149.15

1 clam 250 g 50 19 950 150 k 142.50
2 egg 5 pcs 1 19 19 7 pc 0.13
142.63
TOTAL: 347.64
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 7 Egg with Misua & Malunggay

Region: VI
Division: CAPIZ
Menu: MALU CRISPIES
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 malunggay leaves 535 g 21 19 407 10 k 4.07
2 onions 75 g 3 19 57 80 k 4.56
3 garlic 24 g 1 19 18 80 k 1.46
4 toge 250 g 10 19 190 50 k 9.50
5 pepper 30 g 1 19 23 50 k 1.14
20.73
Grocery Items
1 salt 45 g 2 19 34 20 k 0.68
2 cornstarch 150 g 6 19 114 50 k 5.70
3 bread crumbs 100 g 4 19 76 25 k 1.90
4 oil 125 ml 5 19 95 60 L 5.70
5 rice 2500 g 100 19 1900 45 k 85.50
99.48

1 chicken 1007 g 40.3 19 765 160 k 122.45
2 shrimps 720 g 28.8 19 547 160 k 87.55
3 eggs 15 pcs 0.6 19 11 7 pc 240
450.00
TOTAL: 570.21
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 8 Malu Crispies

Region: VI
Division: CAPIZ
Menu: PICADILLO
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 garlic 8 g 0 19 6 80 k 0.49
2 onion 38 g 2 19 29 80 k 2.31
3 tomatoes 75 g 3 19 57 80 k 4.56
4 sayote, diced 250 g 10 19 190 100 k 19.00
5 carrots, cubed 50 g 2 19 38 100 k 3.80
6 sili, leaves 75 g 3 19 57 20 k 1.14
31.30
Grocery Items
1 cooking oil 30 g 1 19 23 60 k 1.37
2 patis 32 g 1.3 19 24 25 k 0.61
3 sotanghon 175 g 7 19 133 160 k 21.28
4 rice 400 ml 16 19 304 45 L 13.68
36.94

1 pork kasim ground 120 g 4.8 19 91 220 k 20.06
2 pork liver 37 pcs 1.5 19 28 160 pc 4.50
3 dilis,dried 100 g 4.0 19 76 120 kl 9.12
33.68
TOTAL: 101.92
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 9 Picadillo
Region: VI
Division: CAPIZ
Menu: MORINGA CORN SOUP
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 garlic 82 g 3 19 62 80 k 4.99
2 onions 75 g 3 19 57 80 k 4.56
3 tomatoes 71 g 3 19 54 80 k 4.32
4 fresh corn 1400 g 56 19 1064 60 k 63.84
6 onion spring 52 g 2 19 40 80 k 3.16
83.30
Grocery Items
1 oil 158 ml 6 19 120 60 L 7.20
2 tokwa 263 g 11 19 200 120 k 23.99
3 salt 30 g 1 19 23 20 k 0.46
4 chicken cube 40 g 2 19 30 5 cube 0.15
5 rice 2500 g 100 19 1900 45 k 85.50
117.30

1 shrimp 540 g 21.6 19 410 160 k 65.66
2 quail egg 50 pcs 2.0 19 38 3 pc 114.00
179.66
TOTAL: 380.27
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 10 Moringa_Corn_Soup
Region: VI
Division: CAPIZ
Menu: MORINGA SHRIMP ROYALE
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Squash 2760 g 110 19 2098 25 k 52.44
3 Onion 188 g 8 19 143 80 k 11.43
4 Carrot 195 g 8 19 148 100 k 14.82
5 Kinchay 78 g 3 19 59 120 k 7.11
6 Camote 715 g 29 19 543 40 k 21.74
108.35
Grocery Items
1 Arina 620 g 25 19 471 40 k 18.85
2 Black pepper 8 g 0.3 19 6 170 k 1.03
3 Salt 45 g 2 19 34 20 k 0.68
4 Milk, evap 265 ml 11 19 201 45 L 9.06
5 Cooking oil 125 ml 5 19 95 60 k 5.70
6 rice 2500 g 100 19 1900 45 k 85.50
120.83

1 Shrimp 975 g 39.0 19 741 160 k 118.56
2 Egg 8 pcs 0.3 19 6 7 pc 42.56
161.12
TOTAL: 390.30
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 11 Moringa Shrimp Royale

Region: VI
Division: CAPIZ
Menu: GINATAAN MUNGGO con MORINGA
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Munggo green 675 g 27 19 513 80 k 41.04
2 garlic 235 g 9 19 179 80 k 14.29
3 onion 38 g 2 19 29 80 k 2.31
4 ginger 36 g 1 19 27 60 k 1.64
5 tomato 36 g 1 19 27 80 k 2.19
6 squash 1084 g 43 19 824 25 k 20.60
7 coconut cream 1200 g 48 19 912 25 k 22.80
8 malunggay 321 g 13 19 244 10 k 2.44
107.30
Grocery Items
1 cooking oil 45 ml 2 19 34 60 k 2.05
2 salt 140 g 6 19 106 20 k 2.13
3 rice 2500 g 100 19 1900 45 k 85.50
89.68

1 dilis 140 g 5.6 19 106 120 k 12.77
12.77
TOTAL: 209.75
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 12 Ginataan_Monggo con_Moringa

Region: VI
Division: CAPIZ
Menu: PINAKBET WITH KAMOTE TOPS
Ingredients Quantity for Quantity for 1 Number of Quantity for Estimated Estmated E
25 Servings Serving Beneficiaries Procurement Unit Cost Total s
(a) (b) (c ) (d) (e) (f) Cost
(g) t(
m
g
a
)
t
(Based from (col b) / (# of (col c) x (col d) (col e) x (e
the Recipe servings for col b) (col f) c
d
o
Book)
T
1 Squash 1183 g 47 19 899 25 k 22.48### oe
2 Malunggay leaves 321 g 13 19 244 10 k 2.44### )t
3 Onion 86 g 3 19 65 80 k 5.23### a
lx
4 Tomato 354 g 14 19 269 80 k 21.52###
5 Ginger 27 g 1 19 21 60 k 1.23### (Cc
6 Camote 1272 g 51 19 967 40 k 38.67### o o
s
7 Beans 581 g 23 19 442 40 k 17.66### l
t
8 Ampalaya 402 g 16 19 306 40 k 12.22### f
9 Eggplant 148 g 6 19 112 50 k 5.62### )
10 Okra 200 g 8 19 152 40 k 6.08###
133.16
###
Grocery Items
1 Cooking oil 180 g 7 19 137 60 L 8.21###
2 Salt 45 g 1.8 19 34 20 k 0.68###
3 rice 2000 g 80 19 1520 45 k 68.40###
77.29
###

1 Pork 1290 g 51.6 19 980 220 k 215.69
###
215.69
###
TOTAL: 426.14
###
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 13 Pinakbet with Kamote Tops

Region: VI
Division: CAPIZ
Menu: PINOY CORN SOUP
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 garlic 20 g 4 19 76 80 k 6.08
2 onion 70 g 14 19 266 80 k 21.28
3 corn on cob 100 g 20 19 380 60 k 22.80
4 carrot grated 80 g 16 19 304 100 k 30.40
5 kamote (yellow) 210 g 42 19 798 40 k 31.92
7 onion leaves 25 g 5 19 95 40 k 3.80
116.85
Grocery Items
1 cooking oil 105 ml 21 19 399 60 L 23.94
2 patis 30 g 6 19 114 25 k 2.85
3 salt coarse 5 g 1 19 19 20 k 0.38
4 rice 500 g 100 19 1900 45 k 85.50
0.00
112.67

1 shrimps (fresh water) 150 g 30 19 570 160 k 91.20
2 eggs 3 pcs 1 19 11 7 pc 79.80
171.00
TOTAL: 400.52
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 14 Pinoy_Corn_Soup
Region: VI
Division: CAPIZ
Menu: MORINGA SHANGHAI ROLLS
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 onion 421 g 17 19 320 80 k 25.60
2 garlic 411 g 16 19 312 80 k 24.99
3 carrots 292 g 12 19 222 100 k 22.19
4 kinchay 118 g 5 19 90 120 k 10.76
5 malunggay 107 g 4 19 81 10 k 0.81
84.35
Grocery Items
1 flour 155 g 6 19 118 40 k 4.71
2 tomato sauce 313 g 12.5 19 238 25 k 5.95
3 salt 25 g 1 19 19 20 k 0.38
4 lumpia wrapper 1100 ml 44 19 836 45 L 37.62
5 cooking oil 375 ml 15 19 285 60 k 17.10
6 rice 2000 g 80 19 1520 45 k 68.40
134.16

1 pork 500 g 20.0 19 380 220 k 83.60
2 eggs 200 pcs 8.0 19 152 7 pc 1.06
84.66
TOTAL: 303.18
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 15 Moringa Shanghai Rolls

Region: VI
Division: CAPIZ
Menu: Pork Pochero ala Moringa
Ingredients Quantity for Quantity for 1 Number of Quantity for Estimated Unit Estmated E
25 Servings Serving Beneficiaries Procurement Cost Total s
(a) (b) (c ) (d) (e) (f) Cost
(g) t(
m
g
a
)
t
d
o
Book)
T
1 Banana saba 4561 g 182 19 3466 20 k 69.33### oe
2 Malunggay leaves 536 g 21 19 407 10 k 4.07### )t
3 Green onion 65 g 3 19 49 40 k 1.98### a
lx
4 Garlic 12 g 0 19 9 80 k 0.73###
5 Sweet potato 511 g 20 19 388 40 k 15.53### (C
c
6 Baquio Beans 260 g 10 19 198 50 k 9.88### o o
s
7 Tomatoes 778 g 31 19 591 80 k 47.30### l
t
f
### )
148.82
Grocery Items
1 Cooking oil 75 ml 3 19 57 60 L 3.42###
2 Iodized salt 50 g 2.0 19 38 20 ml 0.76###
3 rice 2000 g 80 19 1520 45 k 68.40###
72.58
###

1 Pork liempo 1613 g 64.5 19 1226 220 k 269.69
###
269.69
###
TOTAL: 491.10
###
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 16 Pork Pochero ala Moringa

Region: VI
Division: CAPIZ
Menu: SHRIMP ALUGBATI GUISADO
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 garlic 25 g 5 19 95 80 k 7.60
2 onions 40 g 8 19 152 80 k 12.16
3 tomatoes 100 g 20 19 380 80 k 30.40
4 corn on cob grated 125 g 25 19 475 60 k 28.50
5 squash cubed 240 g 48 19 912 25 k 22.80
6 stringbeans 180 g 36 19 684 40 k 27.36
7 alugbati 30 g 6 19 114 20 k 2.28
131.10
Grocery Items
1 cooking oil 105 ml 21 19 399 60 L 23.94
2 salt 5g 1 19 19 20 k 0.38
3 rice 500 g 100 19 1900 45 k 85.50
0.00
0.00
109.82

1 bagoong alamang 10 g 2 19 38 60 k 2.28
2 shrimp 90 g 18 19 342 220 k 75.24
3 pork liver 35 g 7 19 133 160 k 21.28
98.80
TOTAL: 339.72
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 17 Shrimp_Alugbati_Guisado
Region: VI
Division: CAPIZ
Menu: MALU SUPREME
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Sweet corn young 1500 g 60 19 1140 60 k 68.40
2 garlic 47 g 2 19 36 80 k 2.86
3 onion 43 g 2 19 33 80 k 2.61
4 tomatoes 85 g 3 19 65 80 k 5.17
83.11
Grocery Items
1 cooking oil 50 ml 2 19 38 60 L 2.28
2 salt 45 g 2 19 34 20 k 0.68
3 black pepper 15 g 1 19 11 170 k 1.94
4 bread toasted 400 g 16 19 304 25 k 7.60
5 rice 2500 g 100 19 1900 45 k 85.50
98.00

1 pork 412 g 16.5 19 313 220 k 68.89
68.89
TOTAL: 249.99
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 18 Malu_Supreme
Region: VI
Division: CAPIZ
Menu: SQUASH WITH DRIED DILIS, BEANS AND KANGKONG
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 onions, sliced 40 g 8 19 152 80 k 12.16
2 tomatoes, cubed 100 g 20 19 380 80 k 30.40
3 ginger, chopped 35 g 7 19 133 60 k 7.98
4 squash, cubed 140 g 28 19 532 25 k 13.30
5 string beans 180 g 36 19 684 40 k 27.36
6 coco milk 300 ml 60 19 1140 25 L 28.50
7 kangkong leaves 60 g 12 19 228 10 k 2.28
121.98
Grocery Items
1 cooking oil 30 ml 6 19 114 60 L 6.84
2 salt 5g 1 19 19 20 k 0.38
3 rice 500 g 100 19 1900 45 k 85.50
0.00
0.00
92.72

1 shrimp, tagunton 90 g 18 19 342 160 k 54.72
2 dilis, dried 70 g 14 19 266 120 k 31.92
86.64
TOTAL: 301.34
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 19 Squash with Dried_Dilis

Region: VI
Division: CAPIZ
Menu: PICADILLO con MORINGA
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Garlic 58 g 2 19 44 80 k 3.53
2 Onions 80 g 3 19 61 80 k 4.86
3 Tomatoes 1838 g 74 19 1397 80 k 111.75
4 Sweet potato 786 g 31 19 597 40 k 23.89
148.10
Grocery Items
1 cooking oil 630 ml 25 19 479 60 K 28.73
2 salt 25 g 1 19 19 20 k 0.38
3 soy sauce 50 g 2 19 38 25 k 0.95
4 rice 2500 g 100 19 1900 45 k 85.50
115.56

1 beef (ground) 1766 g 70.6 19 1342 230 k 308.70
308.70
TOTAL: 572.36
Prepared by:
Feeding Teacher
APPROVED BY:

T-III/TIC
533457479.xls 20 Picadillo_con_Moringa
Region: VI
Division: CAPIZ
Menu: MALU-PATTIES
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 malunggay leaves 535 g 21 66 1412 10.00 k 14.12
2 banana heart 961 g 38 66 2537 25.00 k 63.43
3 carrots 292 g 12 66 771 100.00 k 77.09
4 eggplant 197 g 8 66 520 50.00 k 26.00
5 garlic 41 g 2 66 108 40.00 k 4.33
6 onion 37 g 1 66 98 40.00 k 3.91
7 pepper 15 g 1 66 40 5.00 k 0.20
8
9 189.08
Grocery Items
1 Pepper 265 g 11 66 700 25.00 k 17.49
2 Salt 20 g 1 66 53 25.00 k 1.32
3 Bread crumbs 30 g 1 66 79 18.00 k 1.43
4 Cooking oil 125 ml 5 66 330 60.00 L 19.80
5 rice 2500 g 100 66 6600 45.00 k 297.00
337.04

1 pork 1030 g 41.2 66 2719 220 pc 598.22
2 egg 15 pcs 0.6 66 40 5k 198.00
3
4
5 796.22
TOTAL: 1,322.34
Prepared by:
NORA D. CATUBUAN
APPROVED BY:
REYNALDO T. NAM-AY
Principal- I
533457479.xls 3 Mallu_Patties
Region: VI
Division: CAPIZ
Menu: GINATAANG MIXED VEGETABLES
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Munggo, green 112 g 22 54 1210 100 k 121.00
2 Garlic, minced 10 g 2 54 108 80 k 8.60
3 Squash, cubed 140 g 28 54 1512 20 k 30.20
4 Coco milk 450 ml 90 54 4860 20 ml 97.20
5 Kulitis leaves 30 g 6 54 324 80 k 25.90
282.90
Grocery Items
1 Cooking oil 5 ml 1 54 54 70 L 3.80
2 Salt 15 g 3 54 162 20 k 3.20
3 rice 400 g 80 54 4320 40 k 172.80
179.80

1 Alamang 10 g 2 54 108 150 k 16.20
2 Dilis 70 g 14 54 756 150 k 113.40
129.60
TOTAL: 592.30
Prepared by:
CERENIA B. BUCAYAN
Feeding Coordinator
APPROVED BY:
LOURDES G. ESTONINA
School Head
8 Kamote Tops 30 g 6 44 264 20 5.28
533457479.xls 4 Ginataang Mixed Vegetables

Region: VI
Division: CAPIZ
Menu: VEGGIE MIX
(a) (b) (c ) (d) (e) (f) (g)
Book)
1 Garlic 47 g 2 54 124 100 k 12.40
2 Onion 65 g 3 54 140 80 k 11.20
3 Carrots 390 g 16 54 842 80 k 67.40
4 Baguio beans 500 g 20 54 1080 50 k 54.00
6 Tokwa 71 g 3 54 153 50 k 7.70
7 Mungo sprouted 352 g 14 54 760 80 k 60.80
230.90
Grocery Items
1 cooking oil 315 ml 13 54 680 70 L 47.60
2 Salt 10 g 0 54 22 18 k 0.40
3 Pepper, ground 15 g 1 54 32 5 k 0.20
4 Patis 45 g 2 54 97 60 k 5.80
5 rice 2500 g 100 54 5400 40 k 216.00
270.00

1 Pork, cubes 1075 g 43.0 54 2322 150 k 348.30
348.30
TOTAL: 849.20
Prepared by:
CERENIA B. BUCAYAN
Feeding Coordinator
APPROVED BY:
LOURDES G. ESTONINA
School Head
533457479.xls 16 Veggie Mix

Region: VI
Division: CAPIZ
Menu: MORINGA VEGGIE PATTIES
Ingredients Quantity for Quantity for 1 Number of Quantity for Estimated Unit Estmate E
25 Servings Serving Beneficiaries Procurement Cost d Total s
(a) (b) (c ) (d) (e) (f) Cost
(g) t(
m
g
a
)
t
d
o
Book)
T
1 Squash 1500 g 60 54 3240 20 k 64.80
### oe
2 Malunggay leaves 429 g 17 54 927 30 k ### )t
27.80
3 Onion 578 g 23 54 1248 70 k ### a
87.40
lx
4 Garlic 565 g 23 54 1220 80 k 97.60
###
(
C
c
o
o
s
l
t
f
### )
277.60
Grocery Items
1 Cooking oil 125 ml 5 54 270 70 k 18.90###
2 salt 50 g 2.0 54 108 20 k 2.20###
3 Flour 400 g 16 54 864 40 k 34.60###
4 Pepper, ground 10 g 0 54 22 50 k 1.10###
5 Raisins 300 g 12 54 648 50 k 32.40###
6 rice 2000 g 80 54 4320 40 k 172.80
###
54 261.90
###

1 Shrimp 750 g 30.0 54 1620 150 k 243.00
###
2 Ground pork 968 g 38.7 54 2091 150 k 313.60
###
556.60
###
TOTAL: 1,096.10
###
Prepared by:
CERENIA B. BUCAYAN
Feeding Coordinator
APPROVED BY:
LOURDES G. ESTONINA
Shool Head
533457479.xls 18 Moringa Veggie Patties

SUMMARY OF MARKET FORMS SEPTEMBER ( 6 Days)
RegionVI
School DON NICANOR ESCUTIN MEMORIAL SCHOOL
NUMBER OF BENEFICIARIES: _58____
Ingredients Quantity for Estimated Unit Estimated Total

Procurement (gram) Cost (/k) Cost

1 banana blossom 3132 30 93.96
2 banana heart 2204 25 55.10
3 calamansi 1160 20 23.20
4 camote 1682 20 33.64
5 carrot 1624 100 162.40
6 coconut milk 3480 25 87.00
7 corn 1566 60 93.96
8 egg plant 464 25 11.60
9 garlic 870 40 34.80
10 kangkong 1044 40 41.76
11 kinchay 174 150 26.10
12 malunggay leaves 1914 10 19.14
13 mung bean 1334 80 106.72
14 onion 1450 40 58.00
15 saluyot 696 10 6.96
16 squash 7424 25 185.60
17 tomato 406 40 16.24
18 0.00
Total: 1,056.18
Grocery Items
1 black pepper 1290 5 6.45
2 bread crumbs 1740 25 43.50
3 cooking oil 2088 60 125.28
4 flour 1450 40 58.00
5 flour (all purpose) 754 40 30.16
6 iodize salt 348 16 5.57
7 malunggay powder 464 40 18.56
8 milk (evap) 638 45 28.71
9 patis 116 36 4.18
10 rice 34800 40 1,392.00
11 salt 1682 20 49.42
12 soy sauce 464 25 11.60
Total: 1,773.43
Meat Fish and poultry

1 alamang 1044 230 240.12
2 chicken wings 4930 110 542.30
3 dilis 1624 120 194.88
4 egg 32 5 160.00
5 pork 2378 160 380.48
6 pork (liver) 580 200 116.00
7 shrimp 2262 140 316.68
8 Tuna 3480 140 487.20
Total: 2,437.66
TOTAL: 5,267.27
533457479.xls Market Form _Summary

Prepared by:
NORA D. CATUBUAN
Feeding Focal Person
APPROVED BY:
REYNALDO T. NAM-AY
Principal- I
533457479.xls Market Form _Summary

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)

1 1.00
2
3
4
5
6
7
8
9
Grocery Items
1
2
3
4
5

1
2
3
4
5
TOTAL: 0.00
Prepared by:
APPROVED BY:
533457479.xls Market Form _Blank

(Estimation - multiplied by 2)
RegionVI
Divisi CAPIZ
School DON NICANOR E3SCUTIN MEMORIAL SCHOOL
NUMBER OF BENEFICIARIES: __58___
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)

1 Malunggay leaves 187 58 374 15/k 5.61
2 Garlic 23 58 46 40/k 1.84
3 Onion 150 58 300 40/k 12.00
4 Carrots 195 58 390 50/k 19.50
5
6
7
8
9 38.95
Grocery Items
1 All purpose flour 310 58 620 25/k 15.50
2 Iodized salt 30 58 60 18/k 1.08
3 Cooking oil 125 58 250 70/k 17.50
4
5
34.08

1 Tuna 1500 58 3000 100/k 300.00
2 Egg 9 pcs 58 18 pcs 4/pc 72.00
3
4
5
372.00
TOTAL: 445.03
Prepared by:
APPROVED BY:
533457479.xls Malunggay Fishball

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)
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:
533457479.xls Final
Region: VI
Division: CAPIZ
Menu: MORINGA SHANGHAI ROLLS
Ingredients Quantity for Quantity for Number of Quantity for Estimated Estmated
25 Servings 1 Serving Beneficiaries Procurement Unit Cost Total
(a) (b) (c ) (d) (e) (f) Cost
(g)
(Based from the (col b) / (# of (col c) x (col d) (col e) x (col
servings for col
Recipe Book) b) f)
1 onion 421g 17 58 986 40/k 39.44
2 garlic 411 16 58 928 40/k 37.12
3 carrots 292 12 58 696 100/k 69.60
4 kinchay 118g 5 58 290 120/k 34.80
5 malunggay 107 4 58 232 10/k 2.32
6
7 183.28
8
9
Grocery Items
1 flour 155g 6 58 348 25/k 8.70
2 tomato sauce 313g 13 58 754 50/k 37.70
3 salt 25 1 58 58 18/k 10.44
4 lumpia wrapper 1100g 44 58 2552 50/k 127.60
5 cooking 375 15 58 870 60/k 52.20
6 rice 2500g 100 58 5800 40/k 232.00
Meat, Fish and Poultry 468.64 459.24
1 pork 886 35 58 2030 160/k 324.80
2 eggs 206 14 58 8pcs 5/pc 40.00
3 364
4
5
TOTAL: 1,015.92 1006.52

Prepared by:
NORA D. CATUBUAN
APPROVED BY:
REYNALDO T. NAM-AY
Principal-I
Region: VI
Division: CAPIZ
SchoDON NICANOR ESCUTIN MEMORIAL SCHOOL
Menu: MORINGA SHRIMPS ROYALE
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Estimated Estmated
Servings Serving Beneficiaries Procureme Unit Cost Total Cost
(a) (b) (c ) (d) nt
(e) (f) (g)
1 onion 361g 14 58 812 40/k 32.48
2 garlic 117g 5g 58 290 40/k 11.60
3 squash 1690g 68g 58 3944 25/k 98.60
4 malunggay leaves 260 11 58 638 10/k 6.38
5
6 149.06
7
8
9
Grocery Items
1 salt 75g 3g 58 174 18/k 31.32
2 flour 930g 37 58 2146 25/k 53.65
3 cooking oil 125g 5g 58 290 60/k 17.40
4 rice 2500g 100 58 5800 40/k 232.00
5
306.18
1 shrimps 1300g 52 58 3016 120/k 361.92
2 eggs 600g 24 58 8pcs 5 40.00
3 401.92
4
5
TOTAL: 865.16
Prepared by:
NORA D. CATUBUAN
APPROVED BY:
REYNALDO T. NAM-AY
Principal-I
Region: VI
Division: CAPIZ
Menu: MALULAI
Ingredients Quantity for 25 Quantity Number of Quantity for Estimated Estmated Total
Servings for 1 Beneficiaries Procurement Unit Cost Cost
(a) (b) Serving
(c ) (d) (e) (f) (g)
Recipe Book) servings for col
b)
1 malunggay leaves 535g 21 58 1218 10/k 12.18
2 coconut meat 2812g 113g 58 6554 20.00 131.08
3 onion 37g 2 58 116 40/k 4.64
4 garlic 41g 2 58 116 40/k 4.64
5 gabi leaves 70g 3 58 174 20/k 34.80
6 ginger 67g 3 58 174 40/k 6.96
7 spring onion 38g 2 58 116 40/k 4.64
8 sili haba 50g 2 58 116 20/k 23.20
9 coconut milk 3214g 129 58 7482 20.00 149.64
10 tomato 70g 2 58 116 40/k 4.64
324.22
Grocery Items
1 rice 2500 100 58 5800 40/k 232.00
2
3

1 shrimps 450g 18 58 1044 120/k 125.28
2 bagoong hipon 590 24 58 1392 40/k 55.68
3 180.96
4
5
TOTAL: 737.18
Prepared by:
NORA D. CATUBUAN
APPROVED BY:
REYNALDO T. NAM-AY
Principal-I
Region: VI
Division: CAPIZ
Menu: MALU CRISPIES
Ingredients Quantity for 25 Quantity for 1 Number of Quantity for Estimated Estimated
Servings Serving Beneficiaries Procurement Unit Cost Total Cost
(a) (b) (c ) (d) (e) (f) (g)
1 malunggay leaves 535g 21g 58 1218 10/k 12.18
2 onions 150g 6g 58 348 40/k 13.92
3 garlic 24g 1g 58 58g 40/k 23.20
4 toge 549 22 58 1276 30/k 38.28
5 pepper 30g 7 58 406 5/k 20.30
6
7 68.73
8
9
Grocery Items
1 salt 45g 2g 58 116 18/k 20.88
2 cornstarch 200g 8g 58 464 25/k 11.60
3 bread crumbs 185 7 58 406 25/k 10.15
4 oil 125g 5g 58 285 60/k 17.10
5 rice 2500 100 58 5800 40/k 232.00
291.73
1 chicken 1607 64 58 3712 120/k 445.44
2 shrimps 720 29 58 1682 120/k 201.84
3 eggs 6 58 6 pcs 5/pc 30.00
4 677.28
5
TOTAL: 1,018.95
Prepared by:
NORA D. CATUBUAN
APPROVED BY:
REYNALDO T. NAM-AY
Principal-I
Region: VI
Division: CAPIZ
Scho DON NICANOR ESCUTIN MEMORIAL SCHOOL
Menu: PICADILLO
Ingredients Quantity for 5 Quantity for 1 Number of Quantity for Estimated Estmated Total
Servings Serving Beneficiarie Procurement Unit Cost Cost
s
(a) (b) (c ) (d) (e) (f) (g)
1 garlic 20g 4 58 232 40/k 9.28
2 onion 35g 7 58 406 40/k 16.24
3 tomatoes 70g 14 58 812 40/k 32.48
4 sayote, diced 280g 56g 58 3248 40/k 129.92
5 carrots, cubed 100g 20g 58 1160 100/k 116.00
6 sili, leaves 40g 8g 58 464 10/k 4.64
7
8 308.56
9
Grocery Items
1 cooking oil 50ml 10 58 580 60/k 34.80
2 patis 20ml 4g 58 232 25 5.80
3 sotanghon 150 30g 58 1174 110/k 129.14
4 rice 500g 100 58 5800 40/k 232.00
5 401.30

1 pork kasim ground 120g 24g 58 1392 160/k 222.72
2 pork liver 37g 7 58 406 160 64.96
3 dilis,dried 50g 10 58 580 120 69.60
4 357.28
5
TOTAL: 1,005.02
Prepared by:
NORA D. CATUBUAN
APPROVED BY:
REYNALDO T- NAM-AY
Principal-I
SUMMARY OF MARKET FORMS SEPTEMBER ( 6 Days)
RegionVI
SchoolDON NICANOR ESCUTIN MEMORIAL SCHOOL
Ingredients Quantity for Estimated Unit Cost Estimated Total Cost

Procurement (gram) (/k)
2 banana heart 2204 25 55.10
3 calamansi 1160 20 23.20
4 camote 1682 20 33.64
5 carrot 1624 100 162.40
6 coconut milk 3480 25 87.00
7 corn 1566 60 93.96
8 egg plant 464 50 23.20
9 garlic 870 40 34.80
10 kangkong 1044 40 41.76
11 kinchay 174 120 20.88
13 mung bean 1334 80 106.72
14 onion 1450 40 58.00
15 saluyot 696 10 6.96
16 squash 7424 25 185.60
17 tomatoes 406 40 16.24
Total: 1,062.56
Grocery Items
1 arina 1450 40 58.00
3 bread crumbs 1740 25 43.50
4 cooking oil 2088 60 125.28
8 milk (evap) 638 45 28.71
9 patis 116 25 2.90
10 rice 34800 40 1,392.00
11 salt 1682 18 49.42
12 soy sauce 464 25 11.60
Total: 1,772.84

1 alamang 1044 260 271.44
2 chicken wings 4930 110 542.30
3 dilis (dried) 1624 120 194.88
4 egg 32 5 160.00
5 pork 2378 160 380.48
6 pork (liver) 580 160 116.00
7 shrimp 2262 120 316.68
8 Tuna 3480 140 487.20
Total: 2.468.98
TOTAL: 5.304.38
Prepared by:
NORA D. CATUBUAN
Feeding Focal Person Approved by:
REYNALDO T. NAM-AY
Principal- I
SUMMARY OF MARKET FORMS OCTOBER ( 20 Days)
RegionVI

1 alugbati 348 20 69.60
3 banana heart 2204 25 55.10
4 calamansi 1160 20 23.20
5 camote 1682 20 33.64
6 camote tops 348 10 34.80
6 camote yellow 2436 25 60.90
6 carrot 4408 100 440.80
7 coconut cream 6757 25 168.93
8 corn 1566 60 93.96
9 egg plant 464 50 23.20
10 garlic 870 40 34.80
11 kangkong 1044 40 41.76
12 kinchay 174 120 20.88
14 mung bean 1334 80 106.72
15 onion 1450 40 58.00
16 saluyot 696 10 6.96
17 squash 7424 25 185.60
18 tomato 406 40 16.24
Total: 1,369.53
Grocery Items
1 arina 1450 40 58.00
3 bread crumbs 1740 25 43.50
4 cooking oil 2088 60 125.28
8 milk (evap) 638 45 28.71
9 patis 116 25 2.90
10 rice 34800 40 1,392.00
11 salt 1682 18 49.42
12 soy sauce 464 25 11.60
Total: 1,773.43

1 alamang 1044 260 271.44
2 chicken wings 4930 110 542.30
3 dilis (dried) 1624 120 194.88
4 egg 32 5 160.00
5 pork 2378 160 380.48
6 pork (liver) 580 160 116.00
7 shrimp 2262 120 316.68
8 Tuna 3480 140 487.20
Total: 2.468.3
TOTAL: 5.273.65
Prepared by:
NORA D. CATUBUAN
REYNALDO T. NAM-AY
Principal- I
SUMMARY OF MARKET FORMS NOVEMBER (20 DAYS)
RegionVI

1 alugbati 348 20 6.96
3 calamansi 1160 20 23.20
4 camote 1682 20 33.64
6 carrots 6496 100 649.60
7 coco milk 58 35 40.00
8 coconut meat 6554 20 280.68
9 coconut milk 3480 25 87.00
10 corn 1156 60 93.96
11 corn on cob 1160 80 92.80
12 corn on cob grated 1450 40 58.00
13 fresh corn 3248 40 129.97
14 gabi leaves 174 20 38.80
15 garlic 3944 40 157.76
16 ginger 58 40 23.20
17 kangkong 174 10 17.40
18 kinchay 464 120 55.68
19 malunggay 6148 10 61.48
20 mung bean 1334 80 106.72
21 onion 7994 40 319.76
22 onion spring 522 40 20.88
23 saluyot 694 10 6.96
24 sayote 6496 40 259.84
25 sili 116 20 23.32
26 sili leaves 928 10 9.28
27 squash 10324 25 258.10
28 string beans 4176 10 41.76
29 sweet corn young 348 80 278.40
30 tomatoes 3944 40 157.76
Total 3,487.77
Grocery Items
1 arina 290 40 116.00
3 bread crumbs 1624 25 40.60
4 bread toasted 1856 60 111.36
5 chicken cube 116 5 5.80
6 cooking oil 10992 60 659.52
7 flour 2494 25 62.35
8 flour all purpose 1508 40 60.32
9 lumpia wrapper 2552 50 127.60
10 milk evap 1276 45 57.42
11 misua 2900 60 174.00
12 patis 1044 25 261.00
13 rice 116 40 4,640.00
14 salt 1647 18 297.40
15 sotanghon 234 110 257.00
16 tokwa 638 120 76.56
17 tomato sauce 754 50 37.70
Total: 7,014.79
1 alamang 1044 260 271.44
2 bagoong alamang 116 60 69.60
3 bagoong hipon 1392 40 55.68
4 clam 2900 150 435.00
5 chicken wings 986 110 1,084.00
6 dilis dried 2784 120 334.08
7 dilis fresh 812 160 129.92
8 eggs 93 5 465.00
9 pork 4002 160 640.32
10 pork kasim 2784 160 445.44
11 pork liver 1798 160 287.68
12 quail egg 12 5 60.00
13 shrimp 12644 120 1517.28
14 shrimp tagunton 1044 150 156.60
15 tuna 348 140 974.4
Total 6926.44
TOTAL 17,429.00
APPROVED BY:
REYNALDO T. NAM-AY
Prepared by: Principal- I
NORA D. CATUBUAN
Compatibility Report for 2. RFQ_Market Form(HNC)_MPTC.xls
Run on 9/26/2015 23:52
The following features in this workbook are not supported by earlier versions of
Excel. These features may be lost or degraded when opening this workbook in
an earlier version of Excel or if you save this workbook in an earlier file format.
Minor loss of fidelity # of occurrences
Some cells or styles in this workbook contain formatting that is not supported 6
by the selected file format. These formats will be converted to the closest
format available.
Version
Excel 97-2003
SUMMARY OF MARKET FORMS NOVEMBER (20 DAYS)
Region/VI
Ingredients Quantity for Estimated Unit Cost (/k) Estimated Total Cost
Procurement (gram)
1 alugbati 348 20 6.96
3 calamansi 1160 20 23.20
4 camote 1682 20 33.64
6 carrots 6496 100 649.60
7 coco milk 58 35 40.00
8 coconut meat 6554 20 280.68
9 coconut milk 3480 25 87.00
10 corn 1156 60 93.96
11 corn on cob 1160 80 92.80
13 fresh corn 3248 40 129.97
14 gabi leaves 174 20 38.80
15 garlic 3944 40 157.76
16 ginger 58 40 23.20
17 kangkong 174 10 17.40
18 kinchay 464 120 55.68
19 malunggay 6148 10 61.48
20 mung bean 1334 80 106.72
21 onion 7994 40 319.76
22 onion spring 522 40 20.88
23 saluyot 694 10 6.96
24 sayote 6496 40 259.84
25 sili 116 20 23.32
26 sili leaves 928 10 9.28
27 squash 10324 25 258.10
28 string beans 4176 10 41.76
29 tomatoes 3944 40 157.76
Total 3,209.37
Grocery Items
1 arina 290 40 116.00
3 bread crumbs 1624 25 40.60
6 cooking oil 10992 60 659.52
7 flour 2494 25 62.35
9 lumpia wrapper 2552 50 127.60
10 milk evap 1276 45 57.42
11 misua 2900 60 174.00
12 patis 1044 25 26.10
13 rice 116 40 4,640.00
14 salt 1647 18 297.40
15 sotanghon 234 110 257.00
17 tokwa 638 120 76.56
18 tomato sauce 754 50 37.70
7,058.29

1 alamang 1044 260 271.44
3 bagoong hipon 1392 40 55.68
4 clam 2900 150 435.00
5 chicken wings 986 110 1,084.00
6 dilis dried 2784 120 334.08
7 dilis fresh 812 160 129.92
8 eggs 93 5 465.00
9 pork 4002 160 640.32
10 pork kasim 2784 160 445.44
11 pork liver 1798 160 287.68
12 quail egg 12 5 60.00
13 shrimp 1264 120 1516.8
15 tuna 348 140 974.4
Total 6925.96
TOTAL 17.193.62
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
SUMMARY OF MARKET FORMS October 19-23 ( 5 Days)
Region/Divisio VI
School: ___ DON NICANOR ESCUTIN MEMORIAL SCHOOL

Procurement (/k)
Vegetables & other Items (gram)
1 camote 1.582 20.00 31.64
2 banana heart 2.204 25.00 55.10
4 banana blossom 3.132 30.00 93.96
3 carrot 1.624 100.00 162.40
4 coconut milk 3.480 25.00 87.00
5 corn 1.566 60.00 93.96
6 egg plant 0.468 50.00 23.40
7 garlic 0.290 40.00 11.60
8 kangkong 2.043 10.00 20.43
9 kinchay 0.178 120.00 21.36
10 mung bean 1.335 80.00 106.77
11 onion 2.450 40.00 98.00
12 saluyot 0.696 10.00 6.96
13 squash 7.424 25.00 185.60
14 tomatoes 0.406 40.00 16.24
Total: 1,014.42
Grocery Items
1 arina 1450 40.00 58.00
2 black pepper 71 5.00 3.55
3 bread crumbs 928 25.00 23.20
4 cooking oil 1798 60.00 107.88
5 flour (all purpose) 754 40.00 30.16
6 iodize salt 348 18.00 6.26
8 milk (evap) 638 45.00 28.71
7 patis 116 25.00 2.90
8 rice 29 40.00 1,160.00
9 salt 21655 18.00 38.98
10 soy sauce 464 25.00 11.60
Total: 1,471.24
1 alamang 1.044 260.00 271.44
2 dilis (dried) 1.624 120.00 194.88
3 egg 20 5.00 100.00
4 pork 2.378 160.00 380.48
5 pork (liver) 0.725 160.00 116.00
6 shrimp 3.567 120.00 428.04
7 Tuna 3.48 140.00 487.20
Total: 1,978.00
TOTAL: 4,463.66
Prepared by:
NORA D. CATUBUAN
REYNALDO T. NAM-AY
Principal- I
SUMMARY OF MARKET FORMS NOVEMBER 2-6 (5 DAYS)
Region/Div VI
School: DON NICANOR ESCUTIN MEMORIAL SCHOOL
Ingredients Quantity for Estimated Unit Estimated Total Cost

Procurement (gram) Cost (/k)
1 onion 2.55 40.00 102.00
2 toge 1.276 30.00 38.28
3 carrots 1.16 100.00 116.00
4 onion spring 0.116 40.00 4.64
5 garlic 1.798 40.00 71.92
6 tomatoes,sliced 0.812 15.00 12.18
7 fresh corn 3.248 40.00 129.92
8 pepper 4.060 10.00 40.60
9 sayote,diced 3.248 40.00 129.92
10 sili leaves 0.464 10.00 4.64
11 squash 3.944 25.00 98.60
12 tomatoes 0.986 40.00 39.44
767.84
Total
Grocery Items
1 corn starch 0.464 15.00 11.60
2 bread crumbs 0.406 25.00 10.15
3 misua 2.90 60.00 174.00
4 cooking oil 1.735 60.00 104.10
5 patis 0.348 25.00 8.70
6 rice 29 40.00 1,160.00
7 salt 1.565 18.00 28.18
8 sotanghon 1174 110.00 129.14
9 flour 2.146 25.00 50.65
10 chicken,cubed 0.2 5.00 1.00
11 tokwa 0.638 120.00 76.56
1,754.08
1 chicken 3.712 120.00 445.44
2 quail egg 12.000 5.00 60.00
3 dilis dried 0.580 120 69.60
4 clam 2.900 150.00 435.00
5 eggs 19.000 5.00 95.00
6 pork liver 0.406 160.00 64.96
7 pork kasim 1.392 160.00 222.72
8 shrimp 4.974 120.00 596.88
Total 1,989.60
TOTAL 4511.52
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
Region/Div VI
Ingredients Quantity for Estimated Unit Cost Estimated Total

Procurement (gram) (/k) Cost
1 munggo green 1.566 30.00 46.98
2 garlic 1.798 40.00 71.92
3 onion 2.172 40.00 86.88
4 ginger 0.696 40.00 27.84
5 carrot 1.624 100.00 162.40
6 kinchay 0.29 120.00 34.80
7 tomatoes 1.450 40.00 58.00
8 corn on cob 1.16 80.00 92.80
9 kamote 2.436 25.00 60.90
10 onion spring 0.406 40.00 16.24
11 coconut meat 6.554 20.00 131.08
12 gabi 3.361 20.00 67.22
13 sili haba 1.160 20.00 23.20
14 coconut milk 7.482 20.00 149.64
15 kamias 1.624 10.00 16.24
16 okra 2.088 10.00 20.88
17 kamote tops 0.348 10.00 3.48
18 cococnut cream 2.784 40.00 111.36
19 squash 2.320 25.00 58.00
Total 1,239.86
Grocery Items
1 flour 0.348 25.00 8.70
2 tomato sauce 0.754 50.00 37.70
3 cooking oil 3.828 60.00 229.68
4 sugar 1.740 40.00 69.60
5 salt 1.508 18.00 27.14
6 lumpia wrapper 2552.000 50.00 127.60
7 rice 29.000 40.00 1,160.00
8 patis 0.580 25.00 14.50
Total 1,674.92
Meat,Fish and Poultry

1 eggs 20.000 5.00 100.00
2 pork 5.03 160.00 804.80
3 shrimp 4.784 120.00 574.08
4 dilis,fresh 2.160 160.00 345.60
5 bagoong hipon 1.392 40.00 55.68
Total 1880.16
TOTAL 4,794.94
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
Region/D VI

1 garlic 0.580 40.00 23.20
2 onion 1.740 40.00 69.60
3 tomatoes 5.684 40.00 227.36
4 tomatoes,cubed 116.000 40.00 46.40
5 corn on cob grated 1.450 40.00 58.00
6 squash cubed 10.788 25.00 269.70
7 string beans 4.176 10.00 41.76
8 alugbati 0.348 20.00 6.96
9 ginger 0.406 40.00 16.24
10 cocomilk 3.480 40.00 139.20
11 kankong 0.696 10.00 6.96
12 carrot 0.464 100.00 46.40
13 kinchay 0.174 120.00 20.88
14 camote 1.682 20.00 33.64
15 sweet potato 1.856 40.00 74.24
16 sweet corn young 3.480 80.00 278.40
Total 1,358.94
Grocery Items
1 cooking oil 4.466 60.00 267.96
2 salt 7.393 18.00 133.08
3 soy sauce 1.160 25.00 29.00
4 rice 29.000 40.00 1,160.00
5 blk pepper 2.436 5.00 12.18
6 bread toasted 0.928 60.00 55.68
7 arina 1.450 40.00 58.00
8 milk,evap 0.638 45.00 28.71
Total 1,743.65

1 bagoong alamang 0.116 60.00 6.96
2 shrimp 3.306 120.00 396.72
3 pork liver 0.406 160.00 64.96
4 eggs 12.000 5.00 60.00
5 pork 0.986 160.00 157.76
6 shrimp tagunton 1.044 150.00 156.60
7 dilis fresh 0.812 160.00 129.92
8 beef ground 4.002 160.00 640.32
Total 1,613.24
TOTAL 4,715.83
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
SUMMARY OF MARKET FORMS NOVEMBER 23-27 ( 5 DAYS)
Region/Division VI
School: _____ DON NICANOR ESCUTIN MEMORIAL SCHOOL

Procurement (gram) Cost (/k)
1 calamansi 1.160 20.00 23.20
2 garlic 3.596 40.00 143.84
3 malunggay powder 0.580 40.00 23.20
4 mung bean 1.334 80.00 106.72
5 onion 2.030 40.00 81.20
6 corn 1.566 60.00 93.96
7 kangkong 1.044 10.00 10.44
8 banana blossom 3.132 30.00 93.96
9 tomatoes 1.000 40.00 40.00
10 squash cubed 1.624 25.00 40.60
11 saluyot 0.696 10.00 6.96
12 coconut milk 3.480 25.00 87.00
13 carrot 0.116 100.00 116.00
14 banana heart 2.204 25.00 55.10
15 eggplant 0.464 50.00 23.20
Total 945.38
Grocery Items
1 bread 0.638 25.00 15.95
2 soy sauce 0.464 25.00 11.60
3 cooking oil 1.785 60.00 107.08
4 salt 4.188 18.00 75.39
5 bread crumbs 0.812 25.00 20.30
6 patis 1.160 25.00 29.00
7 rice 0.29 40.00 1,160.00
8 flour,all purpose 0.754 40.00 30.16
9 pepper 4.06 5.00 20.23
1,469.71
1 alamang 1.044 260.00 271.44
2 chicken wing 4.930 110.00 542.30
3 dilis dried 1.624 120.00 194.88
4 eggs 32.000 5.00 160.00
5 pork liver 0.580 160.00 92.80
6 tuna 3.478 140.00 487.00
7 pork 2.378 160.00 380.48
Total 2128.90
TOTAL 4,544.05
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
SUMMARY OF MARKET FORMS DECEMBER 1-4 (4 DAYS)
Region/Di VI

1 alugbati 0.348 20.00 6.96
2 coco milk 3.480 40.00 139.20
3 garlic 0.696 40.00 27.84
4 ginger 0.406 40.00 16.24
5 kangkong 0.696 10.00 6.96
6 corn on cob grated 1.450 40.00 58.00
7 onion 1.566 40.00 62.64
8 squash,cubed 4.408 25.00 110.20
9 string beans 4.176 10.00 41.76
10 sweet potato 1.856 40.00 74.24
11 tomatoes 7.424 40.00 296.96
12 sili,leaves 0.464 10.00 4.64
13 carrot cubed 1.160 100.00 116.00
14 sayote,diced 3.248 40.00 129.92
Total 1,091.56
Grocery Items
1 cooking oil 3.596 60.00 215.76
2 salt 1.740 18.00 31.32
3 rice 23.20 40.00 928.00
4 soy sauce 1.160 25.00 29.00
5 patis 0.232 25.00 5.80
6 sotanghon 1.174 110.00 129.14
Total 1,339.02

1 bagoong alamang 0.116 60.00 6.96
2 beef ground 4.002 160.00 640.32
3 dilis fresh 0.812 160.00 129.92
4 shrimp 1.044 120.00 125.28
5 pork liver 0.812 160.00 129.92
6 dilis dried 0.580 120.00 69.60
7 shrimp tagunton 1.044 150.00 156.6
8 pork kasim 1.392 160.00 222.72
Total 1,481.32
TOTAL 3,911.90
REYNALDO T. NAM-AY
NORA D. CATUBUAN
SUMMARY OF MARKET FORMS DECEMBER 7-11 (5 DAYS)
Region/Division: VI
School: _____ DON NICANOR ESCUTIN MEMORIAL SCHOOL
Ingredients Quantity for Estimated Unit Cost Estimated Total

Procurement (gram) (/k) Cost
1 calamansi 1.160 20.00 23.20
2 garlic 2.320 40.00 92.80
3 malunggay powder 1.160 40.00 23.20
4 onion 2.610 40.00 104.40
5 onion spring 0.290 40.00 11.60
6 corn on cob 1.160 80.00 92.80
7 carrot 2.252 100.00 225.20
8 kinchay 0.464 120.00 55.68
9 camote 1.682 20.00 33.64
10 squash 6.380 25.00 159.50
11 camote yellow 2.436 25.00 60.90
Total 882.92
Grocery Items
1 flour all purpose 0.754 40.00 30.16
2 cooking oil 2.958 60.00 117.48
3 bread crumbs 0.812 25.00 20.30
4 blk pepper 2.436 5.00 12.18
5 salt 4.060 18.00 73.08
6 patis 0.348 25.00 8.70
7 rice 29.000 40.00 1,160.00
8 arina 1.450 40.00 58.00
9 milk,evap 0.638 45.00 28.71
10 tomato sauce 0.754 50.00 37.70
11 flour 0.348 25.00 8.70
12 lumpia,wrapper 2.552 50.00 127.60
Total 1,682.61

1 tuna 3.478 140.00 487.00
2 eggs 48.00 5.00 240.00
3 shrimp 4.002 120.00 480.24
4 pork 2.030 160.00 324.80
5 chicken wings 4.930 110.00 542.30
Total 2,074.34
TOTAL 4,639.87
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
SUMMARY OF MARKET FORMS DECEMBER (14 DAYS)
Region/Di VI

Procurement Cost (/k)
1 alugbati 348 20 6.96
3 banana heart 1160 25 55.10
4 camote 1682 20 33.64
5 carrots 2784 100 278.40
6 coco milk 3977 35 139.20
7 coconut cream 2784 40 111.36
8 coconut milk 348 25 87.00
10 egg plant 464 50 23.20
11 garlic 2668 40 106.72
12 ginger 522 40 20.88
13 kangkong 696 10 6.96
14 kinchay 174 120 20.88
15 malunggay 10266 10 102.66
16 munggo green 1566 30 46.98
17 onion 5278 40 211.12
18 onion spring 116 40 4.64
19 saluyot 696 10 6.96
20 sayote 3248 40 129.92
21 sili leaves 464 10 46.40
22 squash 1867 25 466.90
23 string beans 4176 10 41.76
24 sweet potato 1856 40 74.24
25 toge 1276 30 38.28
26 tokwa 678 120 76,56
27 tomatoes 8352 40 334.08
Total 2,622.61
Grocery Items
1 arina 145 40 58.00
3 bread 638 25 15.95
4 bread crumbs 406 25 10.15
6 cooking oil 6201 60 372.06
7 corn starch 464 25 11.60
8 flour 2146 25 53.65
11 milk evap 638 45 28.71
12 misua 29 60 174.00
13 patis 348 25 8.70
14 pepper ground 3886 5 19.43
15 rice 812 40 3,248.00
16 salt 8598 18 154.77
17 sotanghon 1174 110 129.14
18 soy sauce 58 25 14.50
20 tomato sliced 812 15 12.18
Total 4,693.04

2 beef ground 4002 160 640.32
3 chicken 3712 120 445.44
5 clam 29 150 435.00
6 dilis dried 116 160 185.60
7 dilis fresh 1392 120 167.04
8 eggs 63 5 315.00
9 pork 3364 160 538.24
10 pork kasim 1392 160 222.72
11 pork liver 1392 160 222.72
12 shrimp 928 120 1,113.60
14 tuna 348 140 487.20
Total 4,936.44
TOTAL 12.252.09
APPROVED BY:
REYNALDO T. NAM-AY
NORA D. CATUBUAN
SUMMARY OF MARKET FORMS October 19-23 ( 5 Days)
Region/Division VI
School: ____ DON NICANOR ESCUTIN MEMORIAL SCHOOL

Procurement (/k)
1 camote 1.582 20.00 31.64
2 banana heart 2.204 25.00 55.10
4 banana blossom 3.132 30.00 93.96
3 carrot 1.624 100.00 162.40
4 coconut milk 3.480 25.00 87.00
5 corn 1.566 60.00 93.96
6 egg plant 0.468 50.00 23.40
7 garlic 0.290 40.00 11.60
8 kangkong 2.042 10.00 20.42
9 kinchay 0.178 120.00 21.36
11 mung bean 1.335 80.00 106.80
12 onion 2.450 40.00 98.00
13 saluyot 0.694 10.00 6.94
14 squash 7.424 25.00 185.60
15 tomatoes 0.406 40.00 16.24
Total: 1,014.42
Grocery Items
1 arina 1450 40.00 58.00
2 black pepper 71 5.00 3.55
3 bread crumbs 928 25.00 23.20
4 cooking oil 1798 60.00 107.88
5 flour (all purpose) 754 40.00 30.16
6 iodize salt 348 18.00 6.26
8 milk (evap) 638 45.00 28.71
7 patis 116 25.00 2.90
8 rice 29 40.00 1,160.00
9 salt 21655 18.00 38.98
10 soy sauce 464 25.00 11.60
Total: 1,471.24
1 alamang 1044 260.00 271.44
2 dilis (dried) 1624 120.00 194.88
3 egg 20 5.00 100.00
4 pork 2378 160.00 380.48
5 pork (liver) 580 160.00 116.00
6 shrimp 2262 120.00 316.68
7 Tuna 3480 140.00 487.20
Total: 1,866.68
TOTAL: 4,352.34
Prepared by:
NORA D. CATUBUAN
REYNALDO T. NAM-AY
Principal- I
s)

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Market Form 42

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Region: VI

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 3 Malunggay Fishball

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

TOTAL: 529.69 ###

KRISTINE NAE F. ALVAIRA

533457479.xls 5 Pancit Canton con Moringa

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 7 Egg with Misua & Malunggay

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 8 Malu Crispies

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 11 Moringa Shrimp Royale

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 12 Ginataan_Monggo con_Moringa

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 13 Pinakbet with Kamote Tops

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 15 Moringa Shanghai Rolls

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 16 Pork Pochero ala Moringa

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

533457479.xls 19 Squash with Dried_Dilis

Meat, Fish and Poultry

KRISTINE NAE F. ALVAIRA

Meat, Fish and Poultry

Meat, Fish and Poultry

8 Kamote Tops 30 g 6 44 264 20 5.28

533457479.xls 4 Ginataang Mixed Vegetables

Meat, Fish and Poultry

533457479.xls 16 Veggie Mix

Meat, Fish and Poultry

533457479.xls 18 Moringa Veggie Patties

Ingredients Quantity for Estimated Unit Estimated Total

Vegetables & other Items

Meat Fish and poultry

533457479.xls Market Form _Summary