ILLUSTRATION Name: Teresa Gamale, Christine Ranara,

Winrose Suazo, Wenndell Bahade, Trixie

Labandero,Rocelyn Joy Dagang, Jade Danlag,
Drexter Agcopra, Romeo Cabalan, Roniel
Gamayon
Course & Year: BTLED 3A

Date Started: October 2, 2022

Date Finished: October 2, 2022

I. Name of Project: Viola Vola

II. Objective/s: III. Tools and Equipment Needed:

Food Infinity Company aims to Plate, mixing bowl, tong, pan , knife,
produce best product to become most chopping board, spoon and pork.
profitable but affordable for the
customer.

Ingredients Quantity Unit Cost Total Cost

Direct Cost
Raw Material
Eggplant 1kl P60.00 P64.00
Egg 3pc P8.00 P24.00
Chayote 1 pc P8.00 8.50
Garlic 1 bulb 4.00 P4.00
Onion 1pc P12.00 P12.00
Oil ½ kg P60.00 P60.00
Breadcrumbs 1 pack P48.85 P48.00
All Purpose Flour 1/4kg P15.00 P15.00
Ketchup 1pack P6.00 P12.00
Kikiam Tray 1 pack P25.00 P25.00
Toothpick 1 pack P15.00 P15.00
Cornstarch ¼ kl P15.00 P15.00
Ground pepper 1 tsp P4.00 P4.00
salt 1tbsp P4.00 P4.00
TOTAL COST P295.00

Utility Quantity Unit Cost Total

Water P50.00 P50.00
Transportatioon P50 P50.00
Packaging Material 2 PCS P 35.00 P70.00
Fire wood P20.00 P20.00
Total P190.00
Total cost P 485.00
No. of yields: 30 serves
Mark up: 24%
Selling price: P20.00
Total sales: P600.00
Profit: P115.00

. Procedure

Step 1: Prepare all the ingredients.

Step 2: Wash your hands properly.
Step 3:Boil the eggplant 5 minutes and leave .
Step 4: Smash the eggplant
Step 5: In the bowl mix the flour, egg, seasoning, garlic, onion salt, smash eggplant,
chayote.

Step 6: Mix it
Step 7: Form it into a circle using your hand.
Step 8: roll in breadcrumbs
Step 9: Fried it until golden brown.
Step 10: Put the 3pcs of Viola Vola in the small paper plate and top it with the
sauce, and then serve.