Table of Contents

PART I

Chapter 1: Dry Herbs and Spices and Fresh Herbs

Chapter 2: Produce

Chapter 3: Starchy Food

Chapter 4: Baking Items

Chapter 5: Fats, Oils, and Condiments

Chapter 6: Liquids

Chapter 7: Dairy

Chapter 8: Beverages

Chapter 9: Meats

Chapter 10: Seafood

Chapter 11: Poultry

Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing

Chapter 13: Measurement Conversion

Chapter 14: Simple Formulas

Chapter 15: Standard Portion Sizes

PART II

The Workbook

Price Lists

Costing Worksheet

Guide to Using the Costing Worksheets

Purchasing Worksheet

Guide to Using the Purchasing Worksheets

Overview 236

About the Author

FRANCIS T. LYNCH, a professional chef of almost 30 years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.