Test your basic knowledge |

Recipe Ratio And Formula Guide

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. Recipe for Tomato Sauce
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
Veloute - bechamel - espagnole - tomato - hollandaise

2. What is the cook time for vegetable stock
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
45 minutes to 1 hour
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

3. What is the formula for white beef - veal - pork stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
6 to 8 hours

4. What is the ratio for White Mirepoix (1#)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1/2 # onions - 1/4 # carrots - 1/4 # celery

5. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
Heavy cream
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

6. Recipe for Veloute Sauce
8 to 10 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 to 4 hours

7. What is the recipe for boiullon
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
6 to 8 hours
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

8. What is the cook time for white beef stock
8 to 10 hours
4 # vegetables - 1 gallon vegetable broth
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

9. What consistency do you want to achieve when using cornstarch or arrow root when using it to make a slurry? Is it the consistency of _______?
Heavy cream
8 to 10 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

10. Recipe for Espagnole Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
8 to 10 hours
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

11. What is the ratio for a standard vinaigrette?
45 minutes to 1 hour
5 # onion - 1 gallon stock
3 part oil - 1 part vinegar
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

12. What is the cook time for fish stock or fumet
35 to 45 minutes
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1 T shallot - 2 oz white wine vinegar - 2 oz water - 4 egg yolks - 12 fl oz butter (3 oz/egg yolk) - salt - cayenne or Tabasco - lemon juice
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

13. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
50/50 and 60/40
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

14. Recipe for Espagnole Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

15. What is the cook time for vegetable stock
1 T shallot - 2 oz white wine vinegar - 2 oz water - 4 egg yolks - 12 fl oz butter (3 oz/egg yolk) - salt - cayenne or Tabasco - lemon juice
45 minutes to 1 hour
3 to 4 hours
4 # vegetables - 1 gallon vegetable broth

16. Recipe for Whipped Potatoes/Pommes Puree
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

17. What is the cook time for chicken stock
45 minutes to 1 hour
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 to 4 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

18. What is the standard recipe for a puree soup?
5 # onion - 1 gallon stock
45 minutes to 1 hour
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
8 to 10 hours

19. Recipe for Veloute Sauce
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
6 to 8 hours

20. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
45 minutes to 1 hour

21. How much water and salt do you need for 1 # pasta?
45 minutes to 1 hour
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 gallon water - 1 oz salt

22. What is the cook time for fish stock or fumet
35 to 45 minutes
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1/2 # onions - 1/4 # carrots - 1/4 # celery

23. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 to 4 hours

24. What is the standard recipe for clear vegetable soup?
5 # onion - 1 gallon stock
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
4 # vegetables - 1 gallon vegetable broth
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

25. What is the basic recipe for fish stock
5 # onion - 1 gallon stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock

26. What consistency do you want to achieve when using cornstarch or arrow root when using it to make a slurry? Is it the consistency of _______?
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Heavy cream
45 minutes to 1 hour

27. Recipe for Tomato Sauce
6 to 8 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

28. What is the Basic Broth Formula (with water)
5 # onion - 1 gallon stock
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

29. Recipe for demi-glace
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
4 # vegetables - 1 gallon vegetable broth
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

30. What is the cook time for brown veal stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
3 part oil - 1 part vinegar
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
6 to 8 hours

31. What is the Basic Vegetable Stock Formula
Heavy cream
3 to 4 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

32. What are the 5 grand/mother sauces?
4 # vegetables - 1 gallon vegetable broth
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Veloute - bechamel - espagnole - tomato - hollandaise
1 T shallot - 2 oz white wine vinegar - 2 oz water - 4 egg yolks - 12 fl oz butter (3 oz/egg yolk) - salt - cayenne or Tabasco - lemon juice

33. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

34. What is the standard recipe for basic beef consomme?
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
35 to 45 minutes
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

35. Recipe for Whipped Potatoes/Pommes Puree
5 # onion - 1 gallon stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
Heavy cream
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

36. What is the basic recipe for fish fumet
5 # onion - 1 gallon stock
45 minutes to 1 hour
8 to 10 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

37. What is the standard recipe for cream soup?
35 to 45 minutes
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
6 to 8 hours

38. What is the ratio for White Mirepoix (1#)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
5 # onion - 1 gallon stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

39. What is the standard recipe for basic beef consomme?
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 # onion - 1 gallon stock
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
Heavy cream

40. What is the basic recipe for fish fumet
3 part oil - 1 part vinegar
5 # onion - 1 gallon stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

41. What is the formula for white beef - veal - pork stock
45 minutes to 1 hour
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

42. Recipe for demi-glace
45 minutes to 1 hour
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon espagnole sauce - 1 gallon brown veal stock
Heavy cream

43. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 to 10 hours
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

44. What is the standard recipe for French onion soup
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 # onion - 1 gallon stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours

45. How much water and salt do you need for 1 # pasta?
35 to 45 minutes
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

46. What is the ratio for a standard vinaigrette?
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 part oil - 1 part vinegar

47. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
4 # vegetables - 1 gallon vegetable broth
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

48. What is the standard recipe for basic chicken consomme?
50/50 and 60/40
3 part oil - 1 part vinegar
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

49. What is the cook time for chicken stock
35 to 45 minutes
3 to 4 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 part oil - 1 part vinegar

50. What is the standard recipe for cream soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 part oil - 1 part vinegar
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg