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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. How much water and salt do you need for 1 # pasta?
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

2. Recipe for Hollandaise Sauce
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
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

3. Recipe for demi-glace
Heavy cream
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 gallon espagnole sauce - 1 gallon brown veal stock
3 to 4 hours

4. Recipe for Juse de Veau Lie
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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

5. What is the standard recipe for a puree soup?
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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

6. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
45 minutes to 1 hour
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1/2 # onions - 1/4 # carrots - 1/4 # celery

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

8. What is the recipe for boiullon
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

9. What is the cook time for white beef stock
8 to 10 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

10. Recipe for Espagnole Sauce
3 part oil - 1 part vinegar
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3# meat - 5 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

11. What is the standard recipe for basic beef consomme?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3 to 4 hours
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

12. Recipe for Juse de Veau Lie
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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1/2 # onions - 1/4 # carrots - 1/4 # celery

13. What is the cook time for chicken stock
3 to 4 hours
Veloute - bechamel - espagnole - tomato - hollandaise
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

14. What is the cook time for vegetable stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
45 minutes to 1 hour
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

15. What is the ratio for White Mirepoix (1#)
4 # vegetables - 1 gallon vegetable broth
6 to 8 hours
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

16. What are the 5 grand/mother sauces?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
Heavy cream
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

17. What is the Basic Vegetable Stock Formula
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

18. What is the Basic Broth Formula (with stock)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

19. Recipe for Whipped Potatoes/Pommes Puree
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
35 to 45 minutes
8 to 10 hours
45 minutes to 1 hour

20. What is the cook time for chicken stock
5 # onion - 1 gallon stock
50/50 and 60/40
3 to 4 hours
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

21. What is the recipe for boiullon
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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

22. What is the cook time for fish stock or fumet
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
4 # vegetables - 1 gallon vegetable broth
35 to 45 minutes

23. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

24. What are the 5 grand/mother sauces?
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 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
5 # onion - 1 gallon stock

25. Recipe for demi-glace
8 to 10 hours
1 gallon espagnole sauce - 1 gallon brown veal stock
3 to 4 hours
8 to 10 hours

26. Recipe for Tomato Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Heavy cream
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 part oil - 1 part vinegar

27. What is the cook time for brown veal stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
6 to 8 hours
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

28. What is the Basic Broth Formula (with water)
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 gallon water - 1 oz salt
50/50 and 60/40

29. What is the standard recipe for French onion soup
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

30. What is the standard recipe for cream soup?
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Veloute - bechamel - espagnole - tomato - hollandaise

31. What is the ratio for roux (by weight and by volume)
3 to 4 hours
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 part oil - 1 part vinegar
50/50 and 60/40

32. Recipe for Veloute Sauce
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

33. What is the standard recipe for basic chicken consomme?
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 gallon espagnole sauce - 1 gallon brown veal stock

34. What is the standard recipe for basic chicken consomme?
Veloute - bechamel - espagnole - tomato - hollandaise
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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

35. Recipe for Bechamel Sauce
1 gallon water - 1 oz salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

36. Recipe for Whipped Potatoes/Pommes Puree
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

37. 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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 to 4 hours

38. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 # onion - 1 gallon 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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

39. What is the basic recipe for fish stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
50/50 and 60/40

40. What is the basic recipe for fish fumet
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
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

41. Recipe for Espagnole Sauce
3 part oil - 1 part vinegar
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

42. What is the basic recipe for fish stock
Heavy cream
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

43. 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 _______?
6 to 8 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
Heavy cream

44. 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 water - 1 oz salt
1 gallon water - 1 oz salt
Heavy cream
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

45. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours

46. What is the ratio for a standard vinaigrette?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 part oil - 1 part vinegar

47. What is the cook time for white beef stock
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
8 to 10 hours
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 gallon vegetable broth

48. Recipe for Hollandaise Sauce
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
4 # vegetables - 1 gallon vegetable broth
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
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

49. What is the standard recipe for French onion soup
5 # onion - 1 gallon stock
8 to 10 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
4 # vegetables - 1 gallon vegetable broth

50. What is the ratio for a standard vinaigrette?
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream