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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 cream soup?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

2. What is the standard recipe for French onion soup
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

3. 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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

4. What is the basic recipe for fish 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

5. Recipe for Tomato Sauce
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

6. Recipe for Whipped Potatoes/Pommes Puree
50/50 and 60/40
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon espagnole sauce - 1 gallon brown veal stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

7. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes
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

8. 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
3 to 4 hours
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

9. What is the formula for white beef - veal - pork stock
45 minutes to 1 hour
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours

10. Recipe for demi-glace
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
50/50 and 60/40

11. What is the ratio for White Mirepoix (1#)
8 to 10 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/2 # onions - 1/4 # carrots - 1/4 # celery
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

12. What is the standard recipe for clear vegetable soup?
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 gallon vegetable broth
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

13. What is the cook time for fish stock or fumet
Veloute - bechamel - espagnole - tomato - hollandaise
5 # onion - 1 gallon stock
35 to 45 minutes
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

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

15. What is the standard recipe for French onion soup
4 # vegetables - 1 gallon vegetable broth
5 # onion - 1 gallon stock
8 # bones - 5-6 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

16. What is the cook time for chicken stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 to 4 hours
5 # onion - 1 gallon stock
1 gallon water - 1 oz salt

17. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

18. 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
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

19. What is the cook time for white beef stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
35 to 45 minutes
8 to 10 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

20. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
5 # onion - 1 gallon stock
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

21. What is the cook time for chicken stock
Heavy cream
45 minutes to 1 hour
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours

22. What are the 5 grand/mother sauces?
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
Veloute - bechamel - espagnole - tomato - hollandaise
8 to 10 hours

23. Recipe for Hollandaise Sauce
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

24. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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 # white mirepoix - 1 gallon veloute - 1 pt cream

25. What is the standard recipe for basic chicken consomme?
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
50/50 and 60/40
50/50 and 60/40

26. What is the recipe for boiullon
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 gallon water - 1 oz salt
8 to 10 hours

27. Recipe for Hollandaise Sauce
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
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

28. Recipe for Veloute Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

29. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

30. 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
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

31. 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
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

32. What is the formula for white beef - veal - pork stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
8 # bones - 5-6 qt water - 1 # mirepoix - 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
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. Recipe for Juse de Veau Lie
3 to 4 hours
3# 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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

34. Recipe for demi-glace
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
6 to 8 hours
Heavy cream

35. Recipe for Veloute Sauce
8 to 10 hours
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

36. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
8 to 10 hours
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

37. Recipe for Espagnole Sauce
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 # onion - 1 gallon stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

38. What is the basic recipe for fish stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 part oil - 1 part vinegar
1 gallon espagnole sauce - 1 gallon brown veal stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

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

40. 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
1 gallon espagnole sauce - 1 gallon brown veal stock
6 to 8 hours
1 gallon water - 1 oz salt

41. Recipe for Juse de Veau Lie
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
4 # vegetables - 1 gallon vegetable broth
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

42. What is the standard recipe for cream soup?
45 minutes to 1 hour
3 to 4 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Veloute - bechamel - espagnole - tomato - hollandaise

43. Recipe for Bechamel Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

44. What is the standard recipe for basic chicken consomme?
45 minutes to 1 hour
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
4 # vegetables - 1 gallon vegetable broth

45. What is the Basic Broth Formula (with water)
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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

46. What is the ratio for roux (by weight and by volume)
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 # onion - 1 gallon stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
50/50 and 60/40

47. What is the cook time for white beef stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 to 10 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

48. What is the recipe for boiullon
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
3# 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

49. What is the ratio for Standard Mirepoix (1#)
35 to 45 minutes
3 part oil - 1 part vinegar
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1/2 # onions - 1/4 # carrots - 1/4 # celery

50. What is the cook time for vegetable stock
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
45 minutes to 1 hour
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet