Got this based on some recs here in an attempt to work on my

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Got this based on some recs here in an attempt to work on my basics and I am wondering on either anyone having the actual study guide for it or on any strategies or approaches i can go about with? The first chapter that deals with recipes is the one on Stocks, Sauces, and Soups, but skimming through the chapter I didn't find any practical applications to each technique. In the Sauces section for example, by the end it will have gone through several individual sauces but no recipes where they are used in (this seemed to change at the end where you have some soups and chowders where they reuse the concepts of a bouquet garni, broths, clarified butter and so on, meaning maybe the key ideas to gain from the chapter).

I'm also wondering whats a good measure to divide these recipes by, as they are formulated for restaurants and bigger scales. Is there maybe a chart or servings I should look out for?