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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 basic recipe for fish stock
35 to 45 minutes
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

2. What are the 5 grand/mother sauces?
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Veloute - bechamel - espagnole - tomato - hollandaise

3. What is the formula for white beef - veal - pork stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon water - 1 oz salt
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

4. What is the cook time for brown veal stock
6 to 8 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
3 part oil - 1 part vinegar

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

6. What is the ratio for roux (by weight and by volume)
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1 gallon water - 1 oz salt

7. What is the cook time for fish stock or fumet
35 to 45 minutes
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
4 # vegetables - 1 gallon vegetable broth
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

8. What is the ratio for roux (by weight and by volume)
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1/2 # onions - 1/4 # carrots - 1/4 # celery
50/50 and 60/40
6 to 8 hours

9. Recipe for Juse de Veau Lie
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 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

10. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
6 to 8 hours

11. What is the standard recipe for clear vegetable soup?
3 to 4 hours
6 to 8 hours
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

12. What is the standard recipe for basic chicken consomme?
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

13. What is the Basic Broth Formula (with water)
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 water - 1 oz salt
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

14. What is the cook time for white beef stock
3 part oil - 1 part vinegar
1 gallon water - 1 oz salt
8 to 10 hours
Veloute - bechamel - espagnole - tomato - hollandaise

15. What is the standard recipe for a puree soup?
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1/2 # onions - 1/4 # carrots - 1/4 # celery

16. 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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
35 to 45 minutes
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

17. What is the cook time for chicken stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours
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

18. What is the Basic Broth Formula (with water)
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
6 to 8 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

19. What is the standard recipe for basic beef consomme?
8 to 10 hours
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

20. What is the cook time for brown veal stock
6 to 8 hours
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
35 to 45 minutes

21. What is the ratio for Standard Mirepoix (1#)
1 gallon espagnole sauce - 1 gallon brown veal stock
4 # vegetables - 1 gallon vegetable broth
50/50 and 60/40
1/2 # onions - 1/4 # carrots - 1/4 # celery

22. What is the ratio for White Mirepoix (1#)
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

23. What is the standard recipe for French onion soup
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 # onion - 1 gallon stock
4 # vegetables - 1 gallon vegetable broth
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

24. Recipe for Whipped Potatoes/Pommes Puree
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

25. Recipe for Juse de Veau Lie
45 minutes to 1 hour
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

26. What is the standard recipe for a puree soup?
35 to 45 minutes
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon espagnole sauce - 1 gallon brown veal stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

27. Recipe for Espagnole Sauce
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
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

28. 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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
Heavy cream
5 # onion - 1 gallon stock

29. What are the 5 grand/mother sauces?
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
1 gallon espagnole sauce - 1 gallon brown veal stock
Veloute - bechamel - espagnole - tomato - hollandaise

30. Recipe for Espagnole Sauce
35 to 45 minutes
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

31. 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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
50/50 and 60/40
Veloute - bechamel - espagnole - tomato - hollandaise

32. Recipe for Hollandaise Sauce
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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 # onion - 1 gallon stock

33. 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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
50/50 and 60/40
6 to 8 hours

34. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
10 # meat - 5 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

35. What is the ratio for White Mirepoix (1#)
35 to 45 minutes
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 to 4 hours

36. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
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
Heavy cream

37. Recipe for Hollandaise Sauce
6 to 8 hours
6 to 8 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

38. How much water and salt do you need for 1 # pasta?
4 # vegetables - 1 gallon vegetable broth
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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

39. What is the recipe for boiullon
50/50 and 60/40
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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 water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

40. What is the recipe for boiullon
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

41. What is the Basic Broth Formula (with stock)
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

42. What is the standard recipe for cream soup?
4 # vegetables - 1 gallon vegetable broth
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

43. What is the cook time for white beef stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
6 to 8 hours
8 to 10 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

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
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # onion - 1 gallon stock
3 to 4 hours

45. What is the cook time for chicken stock
Veloute - bechamel - espagnole - tomato - hollandaise
3 to 4 hours
3 part oil - 1 part vinegar
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

46. How much water and salt do you need for 1 # pasta?
3 part oil - 1 part vinegar
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
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

47. What is the Basic Vegetable Stock Formula
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
3 to 4 hours

48. Recipe for Veloute Sauce
1 gallon water - 1 oz salt
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

49. What is the ratio for a standard vinaigrette?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
50/50 and 60/40
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar

50. What is the formula for white beef - veal - pork stock
Veloute - bechamel - espagnole - tomato - hollandaise
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
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