LISA M. BREFERE is a distinguished Executive Chef and Senior Operations Executive in the Food & Beverage industry, with over thirty years of expertise. A graduate of the Culinary Institute of America, she serves on its Alumni Council and is a member of The American Academy of Chefs. Lisa is also the founding CEO of GigaChef Hospitality Consulting, a strategic consulting firm for large-scale hospitality projects, specializing in concept development, facility design, and comprehensive operational execution. She co-authored Nutrition for Food Service and Culinary Professionals (10th Edition), So You Want to Be a Chef, So You Are a Chef, and The Book of Yields (9th Edition).FRANCIS T. LYNCH (1943-2011) was a professional chef for more than 30 years, and 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.

• About the companion websiteChapter 1 Food types, weights, measurements and yieldsChapter 2 DRY & FRESH HERBS AND AND SPICESChapter 3 ProduceChapter 4 STARCH BASED FOODSChapter 5 Baking ItemsChapter 6 Fats, Oils, and CondimentsChapter 7 LiquidsChapter 8 DairyChapter 9 BeveragesChapter 10 MeatsChapter 11  SeafoodChapter 12 PoultryChapter 13 WEIGHTS AND MEASURE FOR CANNED FOODS, SCOOPS, HOTEL AND SHEET PANS IN COSTINGChapter 14 Simple FormulasChapter 15 Standard Portion Sizes

LISA M. BREFERE is a distinguished Executive Chef and Senior Operations Executive in the Food & Beverage industry, with over thirty years of expertise. A graduate of the Culinary Institute of America, she serves on its Alumni Council and is a member of The American Academy of Chefs. Lisa is also the founding CEO of GigaChef Hospitality Consulting, a strategic consulting firm for large-scale hospitality projects, specializing in concept development, facility design, and comprehensive operational execution. She co-authored Nutrition for Food Service and Culinary Professionals (10th Edition), So You Want to Be a Chef, So You Are a Chef, and The Book of Yields (9th Edition).FRANCIS T. LYNCH (1943-2011) was a professional chef for more than 30 years, and 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.

• About the companion websiteChapter 1 Food types, weights, measurements and yieldsChapter 2 DRY & FRESH HERBS AND AND SPICESChapter 3 ProduceChapter 4 STARCH BASED FOODSChapter 5 Baking ItemsChapter 6 Fats, Oils, and CondimentsChapter 7 LiquidsChapter 8 DairyChapter 9 BeveragesChapter 10 MeatsChapter 11  SeafoodChapter 12 PoultryChapter 13 WEIGHTS AND MEASURE FOR CANNED FOODS, SCOOPS, HOTEL AND SHEET PANS IN COSTINGChapter 14 Simple FormulasChapter 15 Standard Portion Sizes

LISA M. BREFERE is a distinguished Executive Chef and Senior Operations Executive in the Food & Beverage industry, with over thirty years of expertise. A graduate of the Culinary Institute of America, she serves on its Alumni Council and is a member of The American Academy of Chefs. Lisa is also the founding CEO of GigaChef Hospitality Consulting, a strategic consulting firm for large-scale hospitality projects, specializing in concept development, facility design, and comprehensive operational execution. She co-authored Nutrition for Food Service and Culinary Professionals (10th Edition), So You Want to Be a Chef, So You Are a Chef, and The Book of Yields (9th Edition).FRANCIS T. LYNCH (1943-2011) was a professional chef for more than 30 years, and 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.

• About the companion websiteChapter 1 Food types, weights, measurements and yieldsChapter 2 DRY & FRESH HERBS AND AND SPICESChapter 3 ProduceChapter 4 STARCH BASED FOODSChapter 5 Baking ItemsChapter 6 Fats, Oils, and CondimentsChapter 7 LiquidsChapter 8 DairyChapter 9 BeveragesChapter 10 MeatsChapter 11  SeafoodChapter 12 PoultryChapter 13 WEIGHTS AND MEASURE FOR CANNED FOODS, SCOOPS, HOTEL AND SHEET PANS IN COSTINGChapter 14 Simple FormulasChapter 15 Standard Portion Sizes