MENU AND INGREDIENTS  BAYO-BAYO (saging) 4.

Tabladillo & Maambong

 saging – 16pesos/kl 5. Tanduyan & Malintad
 KALAGAN’S NATIVE FOOD 6. Vertudes & Salva
 sugar – 80pesos/kilo
 Bayo-bayo (kamoteng-kahoy)  lubi – provided 7. Villamero & Ong
 Amik  margarine – 20pesos
 Panyalam VENUE ( sa pagluto)
 Kaladuy 48(3kl-saging)+40(1/2sugar)+20(margarine)=
 Kit’s Kitchen
 Native Bread TOTAL: 108pesos MGA MAGLUTO:
NOTE:  LYULOTAN o Orot
 native chicken – 300pesos o Segaril
[The expenses for Bayo-bayo and Amik will be shouldered o Nalica
by Muhajer.]  other ingredients – 100(estimated)
o Tomanggong
300(native chicken)+100(estimated amount for ingredients)=
[Kaladuy and Native Bread is still tentative.] o Rapas
TOTAL: 400pesos o Nanong
[We’re just going to prepare for Panyalam’s expenses o Dectahan
which will be talk after the presentation kay walay OVERALL TOTAL FOR MANDAYA’S NATIVE FOOD o Romo
estimated amount na ma-present pa sa’to.] EXPENSES: 703pesos o Zamora
 MANDAYA’S NATIVE FOOD 703pesos divided into 36-BSMRS2A-SOCSCI11 SRUDENTS o Gonzaga
 BIKO o Tatoy
 happy – 20pesos/pack 703/36= 19.53 round off to 20pesos/student
TABLE SKIRTING AND DESIGNS
 pilit – 60pesos/kl DRINKS
 lubi – (provided) o Escala
 vanilla – 20pesos o Ceniza o Terona
 sugar – 80peos/kilo o Manus
LUBI
20(happy)+30(1/2pilit)+20(vanilla)+40(1/2sugar)= o Areola
o Meranda o Madraso
TOTAL: 150pesos o Valdez
FRUITS
 SUMAN o Rios
 kamoteng-kahoy – 15pesos/kl Please provide at least one fruit that can be considered as
 lubi – provided native fruit (by pair).

45(3kl-kamoteng-kahoy)= 1. Baitula & Bayon

2. Barba & Caminong
TOTAL: 45pesos 3. Fuentes & Gabato