"Tuna Burger Nuggets": Region V-Bicol Daraga National High School Daraga, Albay

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REGION V- BICOL

Daraga National High School

Daraga, Albay

“TUNA BURGER NUGGETS”

MEMBERS:

MAICA ESPINAS

JAMILLE IRISH MERCADERO

JEMUEL NOVENO

MARICAR NUÑEZ

AUBREY PADO
PRODUCT CONCEPT

A. NAME OF PRODUCT
“TUNA BURGER NUGGETS”
B. PHOTO OF THE PRODUCT

C. DESCRIPTION OF PRODUCT (nutrients, benefits, advantages or disadvantages)

NUTRIENTS of the Product

 Iron
Carries oxygen to the cells, helps prevent anemia – the iron in eggs is
easily absorbed by the body
 Vitamin A
Helps maintain healthy skin and eye tissue; assists in night vision
 Vitamin D
Strengthens bones and teeth; may help protect against certain cancers
and auto-immune diseases
 Vitamin E
An antioxidant that plays a role in maintaining good health and
preventing disease
 Vitamin B12
Helps protect against heart disease
 Folate
Helps produce and maintain new cells; helps prevent a type of anemia,
helps protect against serious birth defects if taken prior to pregnancy and
during the first 3 months of pregnancy
 Protein
Essential for building and repairing muscles, organs, skin, hair and
other body tissues; needed to produce hormones, enzymes and antibodies;
the protein in eggs is easily absorbed by the body
 Selenium
Works with vitamin E to act as an antioxidant to help prevent the
breakdown of body tissues
 Lutein and zeaxanthin
Maintains good vision; may help reduce the risk of age-related eye
diseases, such as cataracts and macular degeneration
 Choline
Plays a strong role in brain development and function
HEALTH BENEFITS
Eating tuna and other fish may help lower your risk for stroke, heart disease,
cognitive decline, cancer, eye disease and mood problems due to the omega-3 fats
they contain, according to an article published in "Consumer Reports" in July 2009.
Tuna and many other fish contain the essential omega-3 fats DHA and EPA.
Each serving of canned chunk light tuna provides 230 milligrams, or 46 percent of
the 500 milligrams of DHA and EPA recommended per day. Fresh bluefin tuna
contains the most omega-3 fats of the different types of tuna, with 1,279 milligrams
per 3-ounce serving, and the amount of omega-3 fats in other types of tuna falls
somewhere in between that of canned chunk light tuna and fresh bluefin tuna.
PRODUCTION PROCESS

Ingredients needed

 1 can of Century tuna


 2 pcs. of egg
 1 cup of onion, minced
 1 cup of garlic, minced
 2 tbsp. of flour
 1 tsp. of black pepper
 2 packs of skyflakes crackers
 1 tbsp. of salt
 Oil
 Mayonnaise

Directions

1. Crush the skyflakes crackers into small pieces.


2. Using a large bowl, combine the century tuna, flour, skyflakes, onion, garlic, salt and
pepper until well incorporated.
3. Separately, beat 2 pcs of egg in a bowl.
4. Mix the egg with the ingredients on the large bowl.
5. Fry it until it turns into golden brown.

D. PHYSICAL (Materials, Supply, & Equipment)

Materials Supplies Equipment


Bowl Flour Stove
Spoon & Fork Buns Oven
Knife & Chopping Board Flakes
Mortar & Pestle Tuna
Pan Egg
Spatula Onion & Pepper
Tongs Seasoning
Plate Oil
Bond Paper

E. PLANT LOCATION
F. RAW MATERIALS

 Century tuna
 Egg
 Onion
 Garlic
 Flour
 Black pepper
 Skyflakes crackers
 Salt
 Oil
 Mayonnaise

G. PRODUCTION COST
 Product Cost (Php)
 Flour 10
 Buns 20
 Flakes (2pcs) 12
 Tuna 30
 Egg (2pcs) 14
 Onion & Pepper 15
 Seasoning 5
 Oil 16
 Mayonnaise 30
 Total: 157.00

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