Project Plan Template

Name: Ron Harold R. Esternon Grade and Section: 9 SAMPAGUITA Date: 10-15-2021
I. Name of the Product: Adobong Manok sa Gata
II. Objectives
1. To provide well cooked and delicious Adobong Manok sa Gata.
2. Following correct recipe and ingredients in cooking Adobong Manok sa Gata.
3. To prevent the clash of different ingredients used.
III. Tools, Utensils, and Equipment
Knife,chopping board,measuring cups and spoons,utility bowls,pan,gas
stove,spoon,plate,spatula,wok
IV. Ingredients/ Production Cost:

A. Cost of Ingredients
Quantity Unit Description Unit Cost Total
1/4 kilo Chicken broken into parts ₱37.50 ₱37.50
1 tsp Salt ₱3.00 ₱3.00
1/2 cup Soy sauce ₱6.00 ₱6.00
1/4 tsp Pepper ₱1.00 ₱1.00
1 tsp Minced ginger ₱5.00 ₱5.00
2 pcs Bay leaves ₱10.00 ₱10.00
12 oz Canned Coconut Milk ₱20.00 ₱20.00
¾ cup Vinegar ₱6.75 ₱6.75
½ inch Sliced Onion ₱3.00 ₱3.00
1 sachet Cooking Oil ₱10.00 ₱10.00
₱102.25

B. Packaging
Tupperware = ₱25.00
Total = ₱25.00

C. Operating Expenses
I. Miscellaneous
A. LPG/Fuel for Cooking = ₱ 20.00
C. Water = ₱ 10.00
Total = ₱ 30.00
Total Cost= ₱132.25
II. Number of Finished Product/ Yield = 5 servings
III. Mark up Price (25% of Total Cost) =₱33.00+₱132.25(total cost)
Grand Total = ₱165.25
IV. Selling Price (Grand Total÷ Yield) =₱38.00
V. Total Profit: ₱24.75 SRP/serving = ₱38.00
V. Procedure
1. Begin by getting a pan and make it nice and hot over high heat. Pour some oil
and sear the chicken pieces in until brown. Remove and set aside.
2. In the same pan, throw in the garlic and pour the vinegar. Allow to simmer for
a minute without stirring.
3. Gently return the seared chicken pieces and just saute for 3 minutes.
4. Pour in the soy sauce, bay leaf.
5. Finally, cover the pan and allow to simmer until the chicken is cooked
through. And that's our dish!