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Recipe Ratio And Formula Guide

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 cook time for fish stock or fumet
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
35 to 45 minutes
8 to 10 hours
Heavy cream

2. 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 _______?
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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
Heavy cream

3. What is the cook time for white beef stock
8 to 10 hours
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 milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

4. What is the cook time for fish stock or fumet
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
1 gallon water - 1 oz salt
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

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

6. What is the standard recipe for a puree soup?
Heavy cream
3 to 4 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

7. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

8. How much water and salt do you need for 1 # pasta?
5 # onion - 1 gallon stock
8 to 10 hours
1 gallon water - 1 oz salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

9. What is the standard recipe for cream soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours
50/50 and 60/40

10. How much water and salt do you need for 1 # pasta?
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
4 # vegetables - 1 gallon vegetable broth

11. Recipe for Veloute Sauce
1 gallon water - 1 oz salt
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 - 1 qt white wine - 10 oz mushroom trimmings
45 minutes to 1 hour

12. Recipe for demi-glace
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

13. What is the basic recipe for fish fumet
3 part oil - 1 part vinegar
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

14. What is the cook time for chicken stock
5 # onion - 1 gallon stock
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
3 part oil - 1 part vinegar

15. Recipe for Veloute Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 part oil - 1 part vinegar
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

16. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
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
Heavy cream

17. What is the standard recipe for French onion soup
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
4 # vegetables - 1 gallon vegetable broth
5 # onion - 1 gallon stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

18. What is the Basic Broth Formula (with stock)
Heavy cream
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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

19. 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
45 minutes to 1 hour
1 gallon water - 1 oz salt
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

20. Recipe for Juse de Veau Lie
4 # vegetables - 1 gallon vegetable broth
50/50 and 60/40
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

21. What is the standard recipe for basic chicken consomme?
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

22. Recipe for demi-glace
50/50 and 60/40
3 part oil - 1 part vinegar
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon espagnole sauce - 1 gallon brown veal stock

23. What is the Basic Broth Formula (with water)
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
5 # onion - 1 gallon stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

24. What is the ratio for a standard vinaigrette?
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
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
5 # onion - 1 gallon stock

25. What is the standard recipe for basic beef consomme?
35 to 45 minutes
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
50/50 and 60/40
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

26. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

27. 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
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

28. What is the standard recipe for basic beef consomme?
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 gallon vegetable broth

29. Recipe for Hollandaise Sauce
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 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
8 to 10 hours

30. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

31. Recipe for Bechamel Sauce
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
3 part oil - 1 part vinegar
1/2 # onions - 1/4 # carrots - 1/4 # celery

32. Recipe for Espagnole Sauce
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
35 to 45 minutes
8 to 10 hours
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 recipe for boiullon
45 minutes to 1 hour
Heavy cream
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

34. What is the cook time for vegetable stock
4 # vegetables - 1 gallon vegetable broth
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

35. What is the ratio for a standard vinaigrette?
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 part oil - 1 part vinegar
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

36. 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

37. What is the formula for white beef - veal - pork stock
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
45 minutes to 1 hour
35 to 45 minutes

38. What is the formula for white beef - veal - pork stock
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
35 to 45 minutes
50/50 and 60/40

39. What is the cook time for brown veal stock
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
8 to 10 hours
6 to 8 hours

40. What is the standard recipe for clear vegetable soup?
1 gallon espagnole sauce - 1 gallon brown veal stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
4 # vegetables - 1 gallon vegetable broth
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

41. What is the cook time for white beef stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
8 to 10 hours
1 gallon water - 1 oz salt

42. What is the ratio for roux (by weight and by volume)
1/2 # onions - 1/4 # carrots - 1/4 # celery
50/50 and 60/40
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 gallon vegetable broth

43. What is the ratio for roux (by weight and by volume)
5 # onion - 1 gallon stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Heavy cream
50/50 and 60/40

44. 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
4 # vegetables - 1 gallon vegetable broth
6 to 8 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

45. Recipe for Bechamel Sauce
35 to 45 minutes
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

46. What is the cook time for vegetable stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Heavy cream
3 to 4 hours
45 minutes to 1 hour

47. 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
4 # vegetables - 1 gallon vegetable broth
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

48. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
6 to 8 hours
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

49. What is the recipe for boiullon
8 to 10 hours
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

50. What is the standard recipe for a puree soup?
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
1 gallon espagnole sauce - 1 gallon brown veal stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

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Recipe Ratio And Formula Guide

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