Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
In all food operations, taking physical inventory is a universally accepted practice. Typically, on the last day of a calendar month, after closing time, the number of units in stock are counted and recorded, along with their value. In addition, daily inventory is very often taken in both the kitchen and storeroom to maintain even tighter inventory control.