I.

Background:

This Excel file is created to faciliate a faster computation of cost of ingredients in the 10 Standardized BLT Central Kitchen Menu.
Below is the list of contents:
1. Purchase Request Form (PR)
2. Purchase Order Form (PO)
3. Attachment per recipe
4. Cycle Menu

-The PR and PO forms used were the same forms used by the Department of Education.
-This system will only compute for the Php 16.00 out of the Php 18.00 SBFP budget per child
-The remaining Php 2.00 will be utilized as operational cost and will be liquidated seperately.

II. General Instructions:

The cells in this file are interelated and bounded with formulas.
The following are the list of items that can be changed based on the school's needs and statistics:

a. Number of Batch- refers to the number of student beneficiaries divided by 100

Example: Number of beneficiaries= 600
600/100= 6
Number of Batch= 6
Only the number of beneficiaries should be adjusted and encoding should only be done once in Sheet 2 "SBFP School Details".

*However, for cooking oil used in deep fried dishes (Shanghai, malunggabi balls and meatballs) batches depends on the budget and is usally procured in 2 batches per day.

b. Frequency of Menu- refers to the number of days the menu will be repeated baes on trance amount divided by the number of menu (10)
Example: Number of Feeding days based on trance amount= 40 days
Number of Menu= 10
40/10= 4
Frequency of Menu = 4
Only the number of feeding days should be adjusted and encoding should only be done once in sheet 2 "SBFP School Details"

c. Prices of Ingredients- refers to the average year round prices of ingredients in Philippine Market
Should you wish to change price of ingredients, editing should only be done in the "PR" sheet, unit of cost column.

*Amount of rice needed will automatically computed in Sheet 2 "SBFP School Details" and automatically round up to the nearest ten in the PR form.
For reference: Convertion Factor Used= 14 students for every 1 kilo of rice
Thus:
600 students/14= 42.9 or 43
43x40days of feeding= 1720 kilos of rice

d. Quantity of Ingredients- refers to the total weight of each ingredients based on the ten recipes.
Should you wish to change Quantity of Ingredients per 100 or 1 batch of recipe, you may only do so per recipe attachment.
Changing of quantity of ingredients is not reccomended unless otherwise you will be using a different variety and the current quantity is not applicable.

* Feeding Budget, total ingredients and rice cost and remaining budget will be automatically computed in the Sheet 2 "SBFP School Details"
Number of Student Beneficiaries: 475
Number of Batch 4.75

Number of Feeding Days: 80

Frequency of Menu: 8

Number of Menu/Recipes 10

Total Rice Requirement: 2714

Total Feeding Budget of Cluster: ₱608,000.00

Total Cost of Ingredients: #REF!
Remaining Budget: #REF!
 PURCHASE REQUEST
Dep-Ed, Division of _______
(Agency)
Department: Department of Education PR No. _________ Date: ______
Section: SAI No._________ Date: ______
Item No. Unit Item Description Quantity Unit Cost Total Cost
MEAT, EGGS
1 Kilos Lean Groud Beef 133.11 480.00 63,892.80
2 kilos Ground pork 337.61 380 128,291.80
3 kilos Chicken breast 437.00 250 109,250.00
4 kilos Whole chicken 441.41 240 105,938.40
5 kilos Cream dory fish 456.00 240 109,440.00
6 pcs Eggs 2738.00 11 30,118.00
VEGETABLES 546,931.00
7 kilos Garlic 49.13 160 7,860.80
8 kilos Onion 108.79 165 17,950.35
9 kilos Ginger 23.03 160 3,684.80
10 kilos Malunggay leaves 135.05 80 10,804.00
11 kilos Bell Pepper 29.41 220 6,470.20
12 kilos Carrots 210.94 110 23,203.40
13 kilos Potatoes 68.36 130 8,886.80
14 kilos Sayote 261.82 45 11,781.90
15 kilos Tomato 90.32 90 8,128.80
16 kilos Kinchay 1.79 250 447.50
17 kilos Sitaw 93.75 80 7,500.00
18 kilos Kalabasa 133.61 45 6,012.45
19 kilos Calamansi 2.81 80 224.80
20 kilos Monggo beans 95.00 145 13,775.00
21 Kilos Banana 30.40 45 1,368.00
22 Kilos Baguio beans 47.50 140 6,650.00
23 Kilos Mungbeans 60.80 150 9,120.00
24 Kilos Sweet potato 76.00 45 3,420.00
25 Kilos Soybeans (Tokwa) 60.80 140 8,512.00
26 Kilos Taro or Gabi 43.70 60 2,622.00
27 Kilos Bread Crummbs 38.00 230 8,740.00
CONDIMENTS AND SEASONING 167,162.80
28 Liter Cooking oil 611.05 100 61,105.00
29 Liter Ketchup 216.71 95 20,587.45
30 Liter Tomato sauce 103.93 130 13,510.90
31 Kilos All purpose Flour 82.96 100 8,296.00
32 Kilos Iodized salt 19.42 49 951.58
33 Liter Brown Sugar 79.83 95 7,583.85
35 Kilos Soy sauce 22.38 95 2,126.10
36 packs Lumpia wrapper 228.00 45 10,260.00
37 Liter Patis 35.00 65 2,275.00
38 Kilos Ground black pepper 0.75 350 262.50
39 Kilos White Sugar 3.42 110 376.20
40 Kilos Spring Onion 7.60 120 912.00
41 Liter Venigar 5.00 30 150.00
RICE 128,396.58
42 Kilos Rice 2715.0 58 157,473.00
GRAND TOTAL 999,960.00

PURPOSE: School-based Feeding Program for the Central Kitchen in _QUEZON I

Requested By: APPROVED BY:
Signature:
Printed Name:
Designation: Division Medical Officer IV OIC-Schools Division Superintendent
 PURCHASE ORDER
Dep-Ed, Division of ____
(Agency)

Supplier: P.O. No._____________________

Address: Date: _______________________
TIN: Mode of procurement:

Gentlemen: Please furnish this Office the following articles subject to the terms and conditions
contained herein.
Place of delivery: Dep-Ed, Division of _____ Delivery Term:
Date of delivery: Payment Term:
Stock No. Unit Description Quantity Unit Cost Total Amount
kilos Ground pork 337.61 250.00 128,291.80
kilos Chicken breast 437.00 250.00 109,250.00
kilos Whole chicken 441.41 240.00 105,938.40
kilos Cream dory fish 456.00 240.00 109,440.00
pcs Eggs 2738.00 11.00 30,118.00
kilos Garlic 49.13 160.00 7,860.80
kilos Onion 108.79 165.00 17,950.35
kilos Ginger 23.03 160.00 3,684.80
kilos Malunggay leaves 135.05 80.00 10,804.00
kilos Bell Pepper 29.41 220.00 6,470.20
kilos Carrots 210.94 110.00 23,203.40
kilos Potatoes 68.36 130.00 8,886.80
#REF! #REF! #REF! #REF! #REF!
kilos Sayote 261.82 45.00 11,781.90
kilos Tomato 90.32 90.00 8,128.80
kilos Kinchay 1.79 250.00 447.50
kilos Sitaw 93.75 80.00 7,500.00
kilos Kalabasa 133.61 45.00 6,012.45
kilos Calamansi 2.81 80.00 224.80
kilos Monggo beans 95.00 145.00 13,775.00

Liter Cooking oil 611.05 100.00 61,105.00

Liter Ketchup 216.71 95.00 20,587.45
Liter Tomato sauce 103.93 130.00 13,510.90
#REF! #REF! #REF! #REF! #REF!
Kilos Iodized salt 19.42 49.00 951.58
Liter Brown Sugar 79.83 95.00 7,583.85
#REF! #REF! #REF! #REF! #REF!
Kilos Soy sauce 22.38 95.00 2,126.10
packs Lumpia wrapper 228.00 45.00 10,260.00
Liter Patis 35.00 65.00 2,275.00
Kilos Ground black pepper 0.75 350.00 262.50
Kilos White Sugar 3.42 110.00 376.20
#REF! #REF! #REF! #REF! #REF!
#REF! #REF! #REF! #REF! #REF!

#REF! #REF! #REF! #REF! #REF!

(Total Amount in words) #REF!

THREE HUNDRED SIXTY THREE THOUSAND TWENTY TWO PESOS AND SEVENTY CENTAVOS

In case of failure to make the full delivery within the time specified above, a penalty of
one-tenth (1/10) of one percent for every day of delay shall be imposed.

Conforme: Approved:

Signature over printed name of supplier

_________________ Schools Division Superintendent
Date
Funds Available:
ALOBS No. _____________
Amount: ________________
Accountant III
 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Mongo Guisado with Malunggay leaves
PURCHASE ORDER
Fresh Ingredients
Frequency of
Qty/100 Unit Description Price No. of Batch Menu Total in g Total in kg Total Price

2,500.00 g Monggo beans 145 4.75 8 95,000.00 95.00 13,775.00

3,000.00 g Chicken breast 250 4.75 8 114,000.00 114.00 28,500.00
185.00 g Cooking Oil 100 4.75 8 7,030.00 7.03 703.00
193.00 g Garlic 160 4.75 8 7,334.00 7.33 1,173.44
255.00 g White Onion 165 4.75 8 9,690.00 9.69 1,598.85
828.00 g Tomatoes 90 4.75 8 31,464.00 31.46 2,831.76
201.00 g Malunggay leaves 80 4.75 8 7,638.00 7.64 611.04
35.00 g Iodized salt 49 4.75 8 1,330.00 1.33 65.17
36.00 g Brown sugar 95 4.75 8 1,368.00 1.37 129.96
262.00 g Patis 65 4.75 8 9,956.00 9.96 647.14

1.50 g Ground black pepper 350 4.75 8 57.00 0.06 19.95

TOTAL AMOUNT 50,055.31
 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Ground Pork Menudo
PURCHASE ORDER
Fresh Ingredients
Frequency of
No. of
Qty Unit Description Price Menu Total in g Total in kg Total Price
Batch

5,980 g Ground pork 380 4.75 8 227,240.00 227.24 86,351.20

179 g Soy sauce 95 4.75 8 6,802.00 6.80 646.19
74 g Calamansi 80 4.75 8 2,812.00 2.81 224.96
69 g Garlic 160 4.75 8 2,622.00 2.62 419.52
577 g White onion 165 4.75 8 21,926.00 21.93 3,617.79
5 g Ground black pepper 350 4.75 8 190.00 0.19 66.50
1,203 g Tomato Sauce 130 4.75 8 45,714.00 45.71 5,942.82
1,203 g Ketchup 95 4.75 8 45,714.00 45.71 4,342.83
826 g Carrots 120 4.75 8 31,388.00 31.39 3,766.56
1,799 g Potatoes 130 4.75 8 68,362.00 68.36 8,887.06
360 g Bell Pepper 220 4.75 8 13,680.00 13.68 3,009.60
29 g Iodized salt 49 4.75 8 1,102.00 1.10 54.00
139 g Patis 65 4.75 8 5,282.00 5.28 343.33
TOTAL AMOUNT 117,672.36
 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Chicken Tinola
PURCHASE ORDER
Fresh Ingredients

Frequency
Qty Unit Description Price No. of Batch of Menu Total in g Total in kg Total Price

225 g Cooking Oil 100 4.75 8 8,550.00 8.55 855.00

389 g Garlic 160 4.75 8 14,782.00 14.78 2,365.12
121 g White onion 165 4.75 8 4,598.00 4.60 758.67
371 g Ginger 160 4.75 8 14,098.00 14.10 2,255.68
11,616 g Whole chicken 240 4.75 8 441,408.00 441.41 105,937.92
338 g Patis 65 4.75 8 12,844.00 12.84 834.86
4,890 g Sayote 45 4.75 8 185,820.00 185.82 8,361.90
254 g Malunggay leaves 80 4.75 8 9,652.00 9.65 772.16
91 g Iodized salt 49 4.75 8 3,458.00 3.46 169.44
TOTAL AMOUNT 122,310.75
 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Malunggabi balls
PURCHASE ORDER
Fresh Ingredients
Frequency of
No. of Batch
Qty Unit Description Price Menu Total in g Total in kg Total Price
(100/batch)

2,500 g Cooking oil 100 4.75 8 95,000 95.00 9,500.00

5,000 g Cream Dory fish 240 4.75 8 190,000 190.00 45,600.00
1,150 g Taro or Gabi, fresh 60 4.75 8 43,700 43.70 2,622.00
450 g Tomato, fresh 90 4.75 8 17,100 17.10 1,539.00
665 g Carrots, fresh 120 4.75 8 25,270 25.27 3,032.40
745 g Malunggay leaves 80 4.75 8 28,310 28.31 2,264.80
1,000 g Bread crumbs 230 4.75 8 38,000 38.00 8,740.00
18 g Eggs, fresh 11 4.75 8 648 648.00 7,128.00
69 g Iodized salt 49 4.75 8 2,622 2.62 128.48
21 g Brown sugar 95 4.75 8 798 0.80 76.00
421 g All Purpose flour 100 4.75 8 16,000 16.00 1,600.00
1,500 g Catsup 95 4.75 8 57,000 57.00 5,415.00
TOTAL AMOUNT 87,645.68
 BLT Kitchen for DepEd's School-based Feeding Program
Veggie garden mix
PURCHASE ORDER
Fresh Ingredients Freq
uenc
No. of y of
Qty Unit Description Price Batch Men Total in g Total in kg Total Price
u
480 g Onion, white, fresh 165 4.75 8 18,240.00 18.24 3,009.60
230 g garlic bulb 160 4.75 8 8,740.00 8.74 1,398.40
2,500 g chickem breast 250 4.75 8 95,000.00 95.00 23,750.00
1,600 g carrot 120 4.75 8 60,800.00 60.80 7,296.00
1,600 g mungbean 150 4.75 8 60,800.00 60.80 9,120.00
1,250 g baguio beans 140 4.75 8 47,500.00 47.50 6,650.00
6 g black pepper 350 4.75 8 228.00 0.23 79.80
1,600 g soybeans tokwa 140 4.75 8 60,800.00 60.80 8,512.00
170 g cooking oil 100 4.75 8 6,460.00 6.46 646.00
410 g Soy sauce 95 4.75 8 15,580.00 15.58 1,480.10
130 g sugar 95 4.75 8 4,940.00 4.94 469.30
TOTAL AMOUNT 62,411.20
 BLT Kitchen for DepEd's School-based Feeding Program
Chicken Pochero Ala moringa
PURCHASE ORDER
Fresh Ingredients Freq
uenc
No.
y of
Qty Unit Description Price of Total in g Total in kg Total Price
Men
Batch
u
6000 g Chicken breast 250 4.75 8 228,000 228.00 57,000.00
270 g onion 165 4.75 8 10,260 10.26 1,692.90
2,000 g sweet potato 45 4.75 8 76,000 76.00 3,420.00
1,100 g stringbeans 80 4.75 8 41,800 41.80 3,344.00
2,000 g cooking oil\salt 100 4.75 8 76,000 76.00 7,600.00
1,000 g tomato psate 130 4.75 8 38,000 38.00 4,940.00
90 g sugar,white 110 4.75 8 3,420 3.42 376.20
90 g iodizedsalt 49 4.75 8 3,420 3 167.58
1,000 g malungay leaves 80 4.75 8 38,000 38.00 3,040.00
200 g onion spring 120 4.75 8 7,600 7.60 912.00
800 g banana,saba (7pcs/kl) 45 4.75 8 30,400 30.40 1,368.00
TOTAL AMOUNT 83,860.68
 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Shanghai Rolls
PURCHASE ORDER
Fresh Ingredients Frequ
No. of ency
Qty Unit Description Price Batch of Total in g Total in kg Total Price
Menu
2250 g Cooking oil 100 4.75 8 85,500 85.50 8,550.00
3,503 g Ground beef 480 4.75 8 133,114.00 133.11 63,894.72
263 g Onion, white, fresh 165 4.75 8 9,994.00 9.99 1,649.01
290 g Garlic, fresh 160 4.75 8 11,020.00 11.02 1,763.20
1,196 g Carrots, fresh 120 4.75 8 45,448.00 45.45 5,453.76
315 g All purpose flour 100 4.75 8 11,970.00 11.97 1,197.00
15 pcs. Egg, fresh (15 pcs per 750g) 11 4.75 8 570.00 570.00 6,270.00
252 g Tomato sauce 130 4.75 8 9,576.00 9.58 1,244.88
47 g Kinchay, fresh 250 4.75 8 1,786.00 1.79 446.50
211 g Malunggay leaves, fresh 80 4.75 8 8,018.00 8.02 641.44
105 g Refined salt, iodized 49 4.75 8 3,990.00 3.99 195.51
70 g Brown sugar 95 4.75 8 2,660.00 2.66 252.70
1,500 g Ketchup 95 4.75 8 57,000 57.00 5,415.00
6 packs Lumpia wapper (40 pcs/batch) 45 4.75 8 228 228.00 10,260.00
TOTAL AMOUNT 107,233.72
 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Ginisang Kalabasa with pork
PURCHASE ORDER
Fresh Ingredients
Frequency of
Qty Unit Description Price No. of Batch Menu Total in g Total in kg Total Price

426 g cooking oil 100 4.75 8 16,188 16.19 1,618.80

122 g garlic 160 4.75 8 4,636.00 4.64 741.76
343 g onion, white 165 4.75 8 13,034.00 13.03 2,150.61
1,099 g tomato 90 4.75 8 41,762.00 41.76 3,758.58
426 g ground pork 400 4.75 8 16,188.00 16.19 6,475.20
182 g patis/ fish sauce 65 4.75 8 6,916.00 6.92 449.54
3,516 g kalabasa 45 4.75 8 133,608.00 133.61 20,520.00
1,367 g sitaw 80 4.75 8 51,946.00 51.95 4,155.68
48 g sugar, brown 95 4.75 8 1,824.00 1.82 173.28

TOTAL AMOUNT 40,043.45

 BLT Kitchen for DepEd's School-based Feeding Program
Recipe: Meatball
PURCHASE ORDER
Fresh Ingredients
Freque
Qty Uni Description Price No. of ncy of Total in g Total in kg Total Price
t Batch Menu

3531 g Ground Pork 400 4.75 8 134,178 134.18 53,671.20

354 g white onion 165 4.75 8 13,452.00 13.45 2,219.58
594 g carrots 120 4.75 8 22,572.00 22.57 2,708.64
20 pcs. Eggs (20 pcs per 1000 g) 11 4.75 8 760.00 760.00 8,360.00
847 g all purpose flour 100 4.75 8 32,186.00 32.19 3,218.60
92 g iodized salt 49 4.75 8 3,496.00 3.50 171.30
46 g brown sugar 95 4.75 8 1,748.00 1.75 166.06
7 g ground black pepper 350 4.75 8 266.00 0.27 93.10
2,250 g cooking oil 100 4.75 8 85,500.00 85.50 8,550.00
1,500 g ketchup 95 4.75 8 57,000.00 57.00 5,415.00

TOTAL AMOUNT 84,573.48

 BLT Kitchen for DepEd's School-based Feeding Program
Fried fish escabetche
PURCHASE ORDER
Fresh Ingredients
Freque
Qty Unit Description Price No. of ncy of Total in g Total in kg Total Price
Batch Menu

7,000 g fish 240 4.75 8 266,000 266.00 63,840.00

200 g onion, white fresh 165 4.75 8 7,600.00 7.60 1,254.00
670 g carrots 120 4.75 8 25,460.00 25.46 3,055.20
20 pcs. Eggs (20 pcs per 1000 g) 11 4.75 8 760.00 760.00 8,360.00
600 g all purpose flour 100 4.75 8 22,800.00 22.80 2,280.00
6,067 g cooking oil 100 4.75 8 230,546.00 230.55 23,054.60
1,750 g brown sugar 95 4.75 8 66,500.00 66.50 43,320.00
280 g tomato paste 130 4.75 8 10,640.00 10.64 1,383.20
235 g ginger 160 4.75 8 8,930.00 8.93 1,428.80
414 g bell pepper 220 4.75 8 15,732.00 15.73 3,461.04
2,000 g chayote 45 4.75 8 76,000.00 76.00 3,420.00
1,143 g malunggay leaves 80 4.75 8 43,434.00 43.43 3,474.72

TOTAL AMOUNT 158,331.56

Feeding Day Recipe Title
1 Monggo Guisado with Malunggay
2 Ground pork Menudo
3 Chicken Tinola
4 Guinataang Gulay with pork
5 Picadillo
6 Malunggabi Balls
7 Shanghai Rolls
8 Ginisang Gulay at chicken
9 Meatballs
10 Almondigas
11 Monggo Guisado with Malunggay
12 Ground pork Menudo
13 Chicken Tinola
14 Guinataang Gulay with pork
15 Picadillo
16 Malunggabi Balls
17 Shanghai Rolls
18 Ginisang Gulay at chicken
19 Meatballs
20 Almondigas
21 Monggo Guisado with Malunggay
22 Ground pork Menudo
23 Chicken Tinola
24 Guinataang Gulay with pork
25 Picadillo
26 Malunggabi Balls
27 Shanghai Rolls
28 Ginisang Gulay at chicken
29 Meatballs
30 Almondigas
31 Monggo Guisado with Malunggay
32 Ground pork Menudo
33 Chicken Tinola
34 Guinataang Gulay with pork
35 Picadillo
36 Malunggabi Balls
37 Shanghai Rolls
38 Ginisang Gulay at chicken
39 Meatballs
40 Almondigas
41 Monggo Guisado with Malunggay
42 Ground pork Menudo
43 Chicken Tinola
44 Guinataang Gulay with pork
45 Picadillo
46 Malunggabi Balls
47 Shanghai Rolls
48 Ginisang Gulay at chicken
49 Meatballs
50 Almondigas
51 Monggo Guisado with Malunggay
52 Ground pork Menudo
53 Chicken Tinola
54 Guinataang Gulay with pork
55 Picadillo
56 Malunggabi Balls
57 Shanghai Rolls
58 Ginisang Gulay at chicken
59 Meatballs
60 Almondigas
61 Monggo Guisado with Malunggay
62 Ground pork Menudo
63 Chicken Tinola
64 Guinataang Gulay with pork
65 Picadillo
66 Malunggabi Balls
67 Shanghai Rolls
68 Ginisang Gulay at chicken
69 Meatballs
70 Almondigas
71 Monggo Guisado with Malunggay
72 Ground pork Menudo
73 Chicken Tinola
 74 Guinataang Gulay with pork
75 Picadillo
76 Malunggabi Balls
77 Shanghai Rolls
78 Ginisang Gulay at chicken
79 Meatballs
80 Almondigas
81 Monggo Guisado with Malunggay
82 Ground pork Menudo
83 Chicken Tinola
84 Guinataang Gulay with pork
85 Picadillo
86 Malunggabi Balls
87 Shanghai Rolls
88 Ginisang Gulay at chicken
89 Meatballs
90 Almondigas
91 Monggo Guisado with Malunggay
92 Ground pork Menudo
93 Chicken Tinola
94 Guinataang Gulay with pork
95 Picadillo
96 Malunggabi Balls
97 Shanghai Rolls
98 Ginisang Gulay at chicken
99 Meatballs
100 Almondigas
101 Monggo Guisado with Malunggay
102 Ground pork Menudo
103 Chicken Tinola
104 Guinataang Gulay with pork
105 Picadillo
106 Malunggabi Balls
107 Shanghai Rolls
108 Ginisang Gulay at chicken
109 Meatballs
110 Almondigas
111 Monggo Guisado with Malunggay
112 Ground pork Menudo
113 Chicken Tinola
114 Guinataang Gulay with pork
115 Picadillo
116 Malunggabi Balls
117 Shanghai Rolls
118 Ginisang Gulay at chicken
119 Meatballs
120 Almondigas