Revised Tempura

Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office Taguig City and Pateros
TAGUIG NATIONAL HIGH SCHOOL
A. Reyes Extension, New Lower Bicutan, Taguig City
TEMPURAVEG: VEGETABLE DELIGHTS TEMPURA

GRADE 12 H.E A
SUBMITTED BY:
Villamor, John Angelo
Montillana, Eurie A.
Parcon, Dave Benedict A.
Sanchez, Joshua A.
Somo, Austin Lawrence G.
Timwat, John Angelo
Vargas, Jethro Luis C.
Lintuan, Althiya Mocammad
SUBMITTED TO:
MRS. MAYVEN M. RIVERA
2023
Table of Contents
ABSTRACT
I. INTRODUCTION
A. Context
B. Project Justification
C. Mission
D. Vision
II. PROJECT DESCRIPTION
A. Objectives
B. Methodology
C. Expected Outcome
III. PURPOSE/RATIONALE
A. Literature Review
B. Significance of the Project
IV. SUPPORT/BUDGET
A. Budget
B. Project Timeline
V. CONTACT INFORMATION
Abstract or Executive Summary
TempuraVeg, the "Vegetable Delight Tempura" project, emerges as a groundbreaking

initiative at the intersection of health-conscious dining and culinary innovation. Dedicated to
providing a delectable substitute for traditional meals, TempuraVeg places a strong emphasis on
nutrition and flavor, catering to individuals actively seeking alternatives that enrich their dining
experience. With a focus on addressing the rising demand for innovative vegetarian options,
TempuraVeg combines the traditional Japanese tempura technique with a diverse selection of
vegetables. This not only caters to the growing vegetarian demographic but also introduces a
unique twist to the popular dish. Market analysis indicates a rising trend in plant-based diets, and
TempuraVeg strategically aligned with this shift, offering a visually appealing alternative for
both vegetarians and those exploring diverse dining experiences. The project's mission revolves
around providing healthy snacks that are not only flavorful but also contribute to a balanced and
wholesome diet. TempuraVeg envisions becoming a global leader in promoting sustainable and
healthy eating habits, striving to create a world where plant-based snacks are widely enjoyed,
enhancing both individual well-being and environmental sustainability.
I. Introduction
A. Context
The project "TempuraVeg: Vegetable Delight Tempura" is dedicated for individuals who
prioritize their health and actively seek alternatives. The project places a strong emphasis on
creating culinary delights that not only serve as substitutes but also enrich the dining experience
with a careful focus on nutrition and flavor, making it the go-to choice for those navigating the
intersection of taste and well-being.The concept of TempuraVeg is to provide a tasty substitute
for typical meals for those who are health-conscious. TempuraVeg seeks to transform the food
scene by fusing cutting-edge cooking methods with an emphasis on healthful ingredients. It
offers a filling and nourishing choice for individuals who want to strike a balance between
enjoyment and wellbeing.
Snacking frequently drifts toward unhealthy options, with junk food being a major
offender. Nutrient-dense substitutes, like fresh fruit or nuts, nourish the body and satisfy cravings
while also promoting general wellbeing. Over time, minor changes in snack preferences can have
a big impact on your health. For this reason, we suggested a healthier alternative. The project's
major objective is to offer a practical, healthier replacement so that people who are actively
searching for a better snack option or who are particularly concerned about their overall health
and wellbeing can be met.
B. Project Justification
TempuraVeg aims to address the growing demand for innovative vegetarian options in the
culinary market. By combining traditional Japanese tempura technique with a variety of
vegetables, this project not only caters to the increasing vegetarian demographic but also
introduces a unique twist to a popular dish. The market analysis indicates a rising trend in
plant-based diets, and TempuraVeg aligns perfectly with this shift, offering a delicious and
visually appealing alternative for both vegetarians and those seeking diverse dining experiences:
● Rising Vegetarian Demographic: The project responds to the increasing number of

individuals adopting vegetarian lifestyles, providing a flavorful and satisfying option.
● Innovative Culinary Approach: By fusing the traditional Japanese tempura technique with
a diverse selection of vegetables, TempuraVeg introduces a novel and appealing twist to
the culinary landscape.
● Market Trends and Analysis: Market analysis reveals a growing demand for plant-based
options. TempuraVeg aligns strategically with this trend, offering a unique and appealing
vegetarian dish.
● Diversity in Dining Experiences:Catering to both vegetarians and those seeking diverse
dining experiences, TempuraVeg enhances the culinary landscape by offering a visually
attractive and delicious alternative.
● Consumer Preferences: Understanding changing consumer preferences, the project
positions itself as a timely and relevant solution, tapping into the preferences of
individuals seeking innovative, plant-based menu items.
C. Mission
TempuraVeg strives to provide people seeking healthy snacks with a flavorful and
nutritious alternative. Our mission is to offer plant-based, tempura-battered vegetables that are
not only satisfying but also contribute to a balanced and wholesome diet.
D. Vision
The vision of TempuraVeg is to become a global leader in promoting sustainable and

healthy eating habits. We aspire to create a world where flavorful plant-based snacks are widely
enjoyed, contributing to both individual well-being and environmental sustainability.
II. Project Description
A. Objectives
TempuraVeg's primary objective is to continuously innovate and expand its product line,
offering a diverse range of plant-based snacks that cater to varying tastes and dietary preferences.
Additionally, we aim to raise awareness about the benefits of incorporating plant-based options
into daily snacking routines, promoting a healthier and more sustainable lifestyle.
● Innovate and expand the product line with diverse plant-based snacks.
● Cater to varying tastes and dietary preferences.
● Raise awareness about the benefits of plant-based snacking.
● Promote a healthier and more sustainable lifestyle globally.
B. Methodology
This project proposal will be implemented in 5 phases, which are: Planning, Budgeting, Cooking
Process, Design, and Packaging.
First, as a group, we plan where and how to create TempuraVeg to determine the cooking process
of TempuraVeg.
Budgeting: As a group, one of the important factors is Budgeting, so that we can know the total
expenses and not overprice our product.
Cooking Process: As a group, we need to cook the TempuraVeg according to the process to
achieve the desired outcome.
Design: To have a pleasing presentation of our product, as a group, we need to create a logo for
our packaging to attract people.
Packaging: Lastly, the Packaging is crucial for our food product to make it more convenient and
also to attract people to buy it.
C. Expected Outcome
1. The TempuraVeg Product.
2. Give people an alternative healthy snack.
3. Help people who are health conscious and vegetarian to have an alternative healthy
snack.
III. Purpose/Rationale
A. Literature Review
Tempura, with its origins in the 1660s introduced by Portuguese missionaries during
Lent, has evolved into Nagasaki and Kamigata styles. Nagasaki uses sugar and sake in the batter,
while Kamigata, prevalent in Osaka and Kyoto, deep-fries with sesame oil, focusing on
vegetables influenced by Buddhism. As oil production increased, regional variations developed,
with East Japan favoring fish. Accessible at street stalls during the early Edo period, tempura's
name comes from the Latin expression "ad tempora cuaresma." Dipping sauces, like
citrus-flavored soy sauce, enhance its versatility, making tempura a delightful accompaniment to
diverse meals. Vegetable tempura is a nutritious addition to a healthy diet, rich in vitamins and
minerals. A serving provides around 20% of the recommended daily intake of Vitamin A, 15% of
Vitamin C, and 10% of potassium. With approximately 2 grams of fiber and 4 grams of protein per
serving, it supports digestive health and provides a protein boost. The nutritional content varies based
on vegetable types, batter ingredients, and frying methods. Opting for whole-wheat flour increases
fiber, while using a light batter and shorter frying time reduces fat. When preparing vegetable
tempura at home, choosing healthy ingredients and methods maximizes its nutritional benefits.
B. Significance of the Project
TempuraVeg, as a vegetable-centric meal, is a healthier alternative to regular tempura,

which frequently includes fish. The focus on veggies corresponds with the increased interest in
plant-based diets and the health advantages of eating a variety of vegetables. It becomes an
important option for individuals who want to enjoy good food while also emphasizing their
health.
The benefits and beneficiaries of the TempuraVeg: A Vegetable Delight Tempura in the
Taguig National High School are primarily students and teachers.
● Workers, especially Teachers and Office Workers, are frequently involved in encouraging
healthy habits. As a vegetable-focused meal, TempuraVeg corresponds with the concept
of including more plant-based alternatives in diets. Teachers might use it as a
conversation point to explain the significance of a well-balanced diet.
● Teenagers, especially Students, may actively seek out better meal alternatives as their
understanding of health and wellbeing grows. Tempuraveg, which is vegetable-focused
and may be lower in fat than classic tempura, fits in with these health-conscious options.
● Health Conscious People especially Seniors that are conscious with their health, that want
to find a healthy alternative snack. TempuraVeg will give nutritions they want.
● Vegetarians who are always finding a healthy snack for their diet. TempuraVeg will give
Vegetarians a healthy snack for their diet, this will also give the nutrients they want in
their diets.
In addition TempuraVeg is a food that is convenient to eat to many people especially to

Health Conscious People and Vegetarians.
IV. Support/Budget
A. Budget
Material Number of Units Amount per Unit Total Amount
Kalabasa ½ kilo 50 php 50 php
Potato ½ kilo 85 php 85 php
Carrots ½ kilo 65 php 65 php
White Onion 4 pcs 35 php 35 php
Red Pepper 4 pcs 20 php 20 php
Sweet Potato ½ kilo 45 php 45 php
Flour 1 kilo 40 php 40 php
Cornstarch ¼ kilo 15 php 15 php
Salt 1 packs 10 php 10 php
Pepper 2 packs 2 php 2 php
Eggs 2 pcs 8 php 8 php
Bread Crumbs 1 pack 85 php 85 php
Total 460 php 460 php

B. Project Timeline
Activities Start End The Person

Responsible
Planning of the November 28, 2023 December 1, 2023 The whole team in
Project Proposal the group
Collecting money for December 6 2023 December 14, 2023 The Treasurer
the needed materials
Listing down all the December 2, 2023 December 2, 2023 The Secretary
materials needed
Designing the December 1, 2023 December 5, 2023 Design Team

Prototype
Collecting extra December 6, 2023 December 14, 2023 The purchasing

materials from the officers team
previous works
Buying materials December 6, 2023 January 20, 2024 The purchasing

officers team
Creating the December 11, 2023 January 20, 2024 The design team
TempuraVeg
V. Contact Information
Name Designation Responsibilities Email Address
John Angelo A. Leader The responsibilities of a leader johnangelovillam

Villamor involve setting goals and priorities, or136@gmail.co
providing guidance and support, m
making informed decisions, building
relationships, leading by example, and
evaluating performance
Eurie A. Secretary A secretary is responsible for eurie1montillana

Montillana providing administrative support and @gmail.com
ensuring that the project runs
smoothly.
Austin Lawrence Treasurer Responsibilities include controlling austinlawrences

G. Somo incoming and outgoing funds, keeping omo@gmail.co
records, and planning the budget. m
Eurie A. Designer Involve understanding the client's eurie1montillana

Montillana needs, creating designs, @gmail.com
communicating with clients and team
Austin Lawrence members, keeping up with industry austinlawrences
G. Somo trends, ensuring accessibility, and omo@gmail.co
meeting deadlines. m
Joshua A. Researchers They must conduct extensive research joshuasanchz08

Sanchez on the topic, define the research @gmail.com
question, design the methodology,
Dave Benedict A. develop a comprehensive project plan, daveparcon26@
Parcon write the proposal, and communicate gmail.com
Althiya M. effectively with stakeholders. lintuanthea@gm
Lintuan ail.com
Timwat John Purchasing In charge of making sure that orders

Angelo, officers are received in a thorough, accurate,
and timely manner, as well as that
Jehro Luis C. purchase orders are raised, approved,
Vargas and received for products and
services.
Reference
Construction Of A Wooden Book Shelf. (2023, May 9). Construction of a wooden bookshelf. Pdf
& Doc.
https://projectng.com/topic/ch1540/construction-wooden-book-shelf?fbclid=IwAR2xE16nN5FS
xwgVjHTktX99TuNQy3yiROdw-EBkomYJuoo1uCKqMQbAt04

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Republic of the Philippines

TEMPURAVEG: VEGETABLE DELIGHTS TEMPURA

Abstract or Executive Summary

TempuraVeg, the "Vegetable Delight Tempura" project, emerges as a groundbreaking

● Rising Vegetarian Demographic: The project responds to the increasing number of

The vision of TempuraVeg is to become a global leader in promoting sustainable and

II. Project Description

1. The TempuraVeg Product.

2. Give people an alternative healthy snack.

B. Significance of the Project

TempuraVeg, as a vegetable-centric meal, is a healthier alternative to regular tempura,

In addition TempuraVeg is a food that is convenient to eat to many people especially to

Material Number of Units Amount per Unit Total Amount

Kalabasa ½ kilo 50 php 50 php

Potato ½ kilo 85 php 85 php

Carrots ½ kilo 65 php 65 php

White Onion 4 pcs 35 php 35 php

Red Pepper 4 pcs 20 php 20 php

Sweet Potato ½ kilo 45 php 45 php

Flour 1 kilo 40 php 40 php

Cornstarch ¼ kilo 15 php 15 php

Salt 1 packs 10 php 10 php

Pepper 2 packs 2 php 2 php

Eggs 2 pcs 8 php 8 php

Bread Crumbs 1 pack 85 php 85 php

Total 460 php 460 php

Activities Start End The Person

Designing the December 1, 2023 December 5, 2023 Design Team

Collecting extra December 6, 2023 December 14, 2023 The purchasing

Buying materials December 6, 2023 January 20, 2024 The purchasing

Name Designation Responsibilities Email Address

John Angelo A. Leader The responsibilities of a leader johnangelovillam

Eurie A. Secretary A secretary is responsible for eurie1montillana

Austin Lawrence Treasurer Responsibilities include controlling austinlawrences

Eurie A. Designer Involve understanding the client's eurie1montillana

Joshua A. Researchers They must conduct extensive research joshuasanchz08

Timwat John Purchasing In charge of making sure that orders

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