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I am currently in the process of indexing a book and have noticed that some ingredients are listed in the book without quantities for most ingredients this isn't a problem as they are listed anyway during the indexing process. however when it comes to what eyb refers to as store cuboard ingredient i.e. olive oil, butter etc. I am wondering what the procedure is as I couldnt find anything in the indexing guide.

I would assume that if an ingredient is listed without quantities then it is a small amount below store-cupboard ingredient quantities e.g. "salt" for the small amount needed to season to taste, or "oil" for the small amount needed to oil a pan.