OUR LADY OF LOURDES SEMINARY CAPUCHIN FORMATION HOUSE

PROVINCIAL GATHERING FEBRUARY 17, 2014

MENU BULALO

INGREDIENTS BEEF HIND LEG YELLOW CORN PECHAY BAGUIO BAGIUO BEANS

QUANTITY 8 KGS 20 PCS 5 PCS 1 KG

PRICE 220 15 40 60

TOTAL 1,760 300 200 60 2,320

FISH FILLET CHIX AFRITADA

PANGASIUS CHICKEN LEG/BREAST POTATO CARROT LIVER SPREAD GARBANZOS AFRITADA MIX CHEESE

8 PCKS 7 KGS 8 PCS 8 PCS 4 CANS 4 CANS 4 PACKS 4 BOXES

150 150 15 15 25 79 30 35

1,200 1,050 120 120 100 316 120 140 1,966

LUMPIA

WRAPPER POTATO CARROT CAMOTE SINGKAMAS CABBAGE

5 PCKS 10 PCS 10 PCS 10 PCS 10 PCS 2 PCS

30 15 15 15 15 60

150 150 150 150 150 120 870

VEG. SALAD

LETTUCE TOMATO (BIG) WHITE ONION PIPINO (WHITE) SALAD DRESSING OLIVE OIL CRUSHED MANI

8 PCS 2 KGS 1 KG 12 PCS 3 PCKS 1 BOT 1 PCK

40 80 80 15 120 120 60

320 160 80 180 360 120 60 1,280 P 7,636

MENU DESSERT

INGREDIENTS LAKATAN MELON MANGO COKE SPRITE ROYAL SAN MIG LIGHT MAMON TETRA PACK CHICKEN BREAST

QUANTITY 80 PCS 10 PCS 20 PCS 1 CASE 1 CASE 1 CASE 2 CASES 60 PCS 4 PCS

PRICE 60/KG 60 40 240 240 240 350 20 150

TOTAL 720 600 800 240 240 240 700 1,200 300 5,040

DRINKS

MIRIENDA

TOTAL

P 12,676