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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. What is the standard recipe for a puree soup?
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3 part oil - 1 part vinegar

2. What is the Basic Broth Formula (with stock)
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

3. Recipe for Hollandaise Sauce
4 # vegetables - 1 gallon vegetable broth
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 gallon water - 1 oz salt
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

4. What is the Basic Broth Formula (with water)
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 to 4 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

5. What is the basic recipe for fish stock
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
4 # vegetables - 1 gallon vegetable broth
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

6. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

7. What is the formula for white beef - veal - pork stock
50/50 and 60/40
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 to 4 hours

8. What is the ratio for a standard vinaigrette?
35 to 45 minutes
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 part oil - 1 part vinegar
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

9. Recipe for Whipped Potatoes/Pommes Puree
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 gallon vegetable broth
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
Veloute - bechamel - espagnole - tomato - hollandaise

10. What is the ratio for roux (by weight and by volume)
6 to 8 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
50/50 and 60/40
5 # onion - 1 gallon stock

11. What is the cook time for white beef stock
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
8 to 10 hours
50/50 and 60/40

12. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
Heavy cream
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 gallon water - 1 oz salt

13. What is the cook time for fish stock or fumet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
35 to 45 minutes
3 to 4 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

14. How much water and salt do you need for 1 # pasta?
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 to 10 hours

15. What is the recipe for boiullon
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

16. What is the recipe for boiullon
4 # vegetables - 1 gallon vegetable broth
Veloute - bechamel - espagnole - tomato - hollandaise
45 minutes to 1 hour
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

17. Recipe for Bechamel Sauce
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
6 to 8 hours

18. 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 gallon espagnole sauce - 1 gallon brown veal stock
Heavy cream
50/50 and 60/40
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

19. What is the cook time for vegetable stock
45 minutes to 1 hour
5 # onion - 1 gallon stock
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

20. Recipe for Hollandaise Sauce
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
50/50 and 60/40
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

21. What is the cook time for chicken stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
3 to 4 hours
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 chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

22. What is the standard recipe for basic beef consomme?
4 # vegetables - 1 gallon vegetable broth
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Veloute - bechamel - espagnole - tomato - hollandaise
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

23. Recipe for Juse de Veau Lie
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

24. How much water and salt do you need for 1 # pasta?
50/50 and 60/40
45 minutes to 1 hour
Veloute - bechamel - espagnole - tomato - hollandaise
1 gallon water - 1 oz salt

25. What is the standard recipe for a puree soup?
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

26. What is the ratio for roux (by weight and by volume)
45 minutes to 1 hour
1 gallon water - 1 oz salt
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
50/50 and 60/40

27. Recipe for Veloute Sauce
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

28. What is the ratio for White Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours

29. Recipe for Espagnole Sauce
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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
8 to 10 hours

30. What is the basic recipe for fish stock
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
8 to 10 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

31. What is the ratio for White Mirepoix (1#)
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

32. What is the standard recipe for basic beef consomme?
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1 gallon espagnole sauce - 1 gallon 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

33. What is the standard recipe for basic chicken consomme?
45 minutes to 1 hour
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
Heavy cream
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

34. What is the Basic Vegetable Stock Formula
Veloute - bechamel - espagnole - tomato - hollandaise
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
Heavy cream

35. What is the cook time for brown veal stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

36. What is the standard recipe for cream soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
6 to 8 hours

37. What is the standard recipe for French onion soup
50/50 and 60/40
3 to 4 hours
5 # onion - 1 gallon stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

38. What is the standard recipe for basic chicken consomme?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

39. What is the basic recipe for fish fumet
Heavy cream
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
8 to 10 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

40. What is the ratio for Standard Mirepoix (1#)
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
35 to 45 minutes

41. Recipe for Tomato Sauce
5 # onion - 1 gallon stock
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

42. Recipe for demi-glace
8 to 10 hours
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # onion - 1 gallon stock
5 # onion - 1 gallon stock

43. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1 gallon espagnole sauce - 1 gallon brown veal stock

44. What is the standard recipe for clear vegetable soup?
35 to 45 minutes
4 # vegetables - 1 gallon vegetable broth
6 to 8 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

45. What is the Basic Broth Formula (with water)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 to 4 hours
1 gallon espagnole sauce - 1 gallon brown veal stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

46. What is the standard recipe for clear vegetable soup?
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
4 # vegetables - 1 gallon vegetable broth

47. Recipe for Whipped Potatoes/Pommes Puree
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

48. What is the cook time for fish stock or fumet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
35 to 45 minutes
3 to 4 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

49. What is the basic recipe for fish fumet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon water - 1 oz salt

50. Recipe for demi-glace
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
35 to 45 minutes
50/50 and 60/40
1 gallon espagnole sauce - 1 gallon brown veal stock