INSERT

“Cuisine du Marche ‘22”

BOOTH
“The Art of Flavors: Rediscover Philippine Regional Cuisine
LOGO Through Mergence of International Cuisines”
March 8, 2022-Tuesday

PRODUCT PROPOSAL

Name of Members:
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Booth Manager:
Booth Auditor:
Booth Name:
Year And Section:
Regional Cuisine: (Refers to what region your group is following)
International Cuisine: (Refers to what international cuisine your dish(es) is being incorporated)

MENU ITEMS WITH DESCRIPTION

MENU NAME DESCRIPTION
Name of dish (Write a brief description of the dish)
(Insert Picture)

Name of dish (Write a brief description of the dish)

(Insert Picture)

Name of dish (Write a brief description of the dish)

(Insert Picture)

PRODUCT COSTING
 (Note: Each proposed food item in the menu should have its costing and recommendation section.)
Bacolod Chicken
Name of dish:
Inasal
25
Portion number:
Insert picture
Serving size:
off the dish
Food cost %:
Cost per serving:
Sales price:

Quantity
Ingredients Specification UOM Cost per unit Actual Cost
Needed
Chicken Breast/Thigh 2 kl Php 200.00 Php 400.00
Soy sauce
Garlic
Ginger
Lemon grass
Sugar
Calamansi
Oil
TOTAL:

Procedure:
1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown
sugar, vinegar, lemon-lime soda, and lemon juice.
2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while basting generous amount of the margarine mixture.
5. Transfer the grilled chicken to a serving plate.
6. Serve with sinamak. Share and enjoy!

Recommendations:

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Approved by:

__________________________ ____________________________
SIGNATURE OVER PRINTED NAME OF PANEL SIGNATURE OVER PRINTED NAME OF PANEL

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SIGNATURE OVER PRINTED NAME OF PANEL SIGNATURE OVER PRINTED NAME OF PANEL

CUISINE DU MARCHE EVENT TIMELINE

Date Event/ Activity Remarks

February 20, 2022 ✓ Submission of List of Groups for In Google Form
CDM ‘22
✓ Submission of Competition
Application Forms
 February 23, 2022 ✓ Costing Webinar Class-like discussion

February 28-29, 2022 (Mon, ✓ Consultation with the Chefs Will be held through MS
Tue) Teams
March 2, 2022 (Mon) ✓ Deadline of ALL Competition Through Google Drive
Outputs

✓ Posting of Entries for ALL

Competitions on Epicure’s Facebook
page
March 7, 2022 (Mon, ✓ Declaration of Cuisine du Marche Will be held through
afternoon) 2022 Zoom Conference
Technology
Duration: three hours
March 8, 2022 (Tue) ✓ Selling of Innovative Dishes
March 9, 2022 ✓ Closing of Cuisine du Marche 2022 Will be held through
(Wed, Afternoon) Zoom Conference Technology
Duration: one hour

Prepared by: Approved by:

EARL ANDRIELLE A. BAJADO EDA PSALM CASTIGON, MM, LPT, CGSP

President, Epicure ICHEF Department Head

MS. NORHAYA MACABATO, MBA DEAN GYPSY MAE. B. CASURAO, PHD-IHM

Moderator, Epicure Corporate Dean