Menu Pattern

Part I. Institutional Type/Canteen

Cycle Menu: Lunch

Date/Day: February 12, 2018/Monday

Dish: Pinakbet

Food Groups Sources Menu Pattern

Carbohydrates Sweet potato, Rice Rice

Protein Shrimp paste, Pork Liempo, Galunggong Main Dish, Side Dish

Fiber Lady Fingger(Okra), Stringed Beans Vegetables

Vitamin Egglplant, Tomato, Bitter gourd Vegetables

Fats and Oil Pork Liempo, Cooking oil

Part II. Menu Recipe

Ingredients:

 2 medium-length eggplants, cubed

 1 medium-length bitter gourd (ampalaya), sliced
 6 tender okra pods
 1 garlic clove, minced
 1/2 cup of sliced onions
 1/2 cup chopped tomatoes
 1 cup water
 3 tbsp shrimp paste (less if it’s a salty bagoong)
 1 cup boiled sliced pork liempo
 2 tbsp cooking oil

Procedure:

 In a pan, fry the boiled pork to brown. Set aside.

 In the same pan, stir-fry the garlic, onions and tomatoes.
 Boil the rice-washing water in a large pan (2-qt capacity) with the bagoong.
 Add the pork and the stir-fried garlic, onion, ginger and tomatoes.
  Bring back to a boil, and then add the ampalaya, eggplant and okra.
 Cover the pan and cook over high heat, then turn down the heat to prevent scorching.
 Cook until the vegetables are done. Don’t overcook because the vegetables will lose their bright
colors and become mushy.

*Feel free to vary the ingredients. For instance, squash (kalabasa) is a popular ingredient because it adds
a bright orange color to the dish. String beans (sitaw) are another popular vegetable in pakbet. If you
don’t have bagoong on hand, just use salt.

Part III. Market List

Quantity/ Amount Food Items Place of purchase Cost

1/8 kilo Lady Finger (okra) Wet Market 5.00

1/8 kilo Eggplant Wet Market 10.00

¼ kilo Sweet potato Wet Market 10.00

2 tbsp. Cooking oil Robinson’s Supermarket 5.00

1 bunch Stringed beans Wet Market 10.00

¼ kilo Pork liempo Wet Market 50.00

¼ cup Shrimp paste Wet Market 5.00

¼ cup Salt Variety Store 1.00

1/8 kilo Ampalaya Wet Market 10.00

¼ kilo Galunggong Wet Market 100.00

3 pcs. Green chilli Variety store 2.00

Total: 213.00
 Tarlac State University

College of Education

Lucinda Campus

Submitted by Group I Submitted to:

Leader: Michael Vincent G. Manlupig Ms. Kristine Mae G. Pagala

Members:

Ronalyn Magat

Jassaira Maderas

Judy Grace Cabungason

Ma. Theresa Pascua

Costing

Tossed Mango with a Balsamic Vinaigrette

Ingredients Weight Purchased Unit Cost/Kg Quantity Used

Romaine Lettuce 250 g. 20 150 g. = 12.00

Mango 300 g. 38 150 g. = 19.00

Carrot 200 g. 18 180 g. = 162.00

Chick peas Not purchased - - -

Tomato 75 g. 5 76 g. = 5.00

Red onion 130 g. 5 65 g. = 2.50

Mushrooms 25 g. 36 25 g. = 36.00

Red wine Vinegar Not purchased - - -

Dijon mustard 140 g. 40 120 g = 34.28

Kosher salt 55 g. 1 0.5 g. = 1.00

Black pepper 0.5 g. 1 0.5 g. = 1.00

Virgin Olive oil Not purchased - - -

Total: 126.00

Mark up = 126 x 0.30= 38.094

126.980
+ 38.094
165.074/4 = 41.26