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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?
3 part oil - 1 part vinegar
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

2. Recipe for Tomato Sauce
35 to 45 minutes
6 to 8 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

3. 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
35 to 45 minutes
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
50/50 and 60/40

4. What is the ratio for Standard Mirepoix (1#)
6 to 8 hours
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
45 minutes to 1 hour

5. 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
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 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

6. What are the 5 grand/mother sauces?
5 # onion - 1 gallon stock
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 part oil - 1 part vinegar

7. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
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
4 # vegetables - 1 gallon vegetable broth

8. What is the standard recipe for clear vegetable soup?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon espagnole sauce - 1 gallon brown veal stock
4 # vegetables - 1 gallon vegetable broth
Veloute - bechamel - espagnole - tomato - hollandaise

9. What is the ratio for White Mirepoix (1#)
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
35 to 45 minutes
8 to 10 hours

10. What is the formula for white beef - veal - pork stock
3 part oil - 1 part vinegar
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
6 to 8 hours
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

11. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
Heavy cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

12. What is the formula for white beef - veal - pork stock
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
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

13. 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1/2 # onions - 1/4 # carrots - 1/4 # celery

14. What is the Basic Broth Formula (with water)
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

15. 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 _______?
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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Heavy cream

16. 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
1 gallon water - 1 oz salt
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

17. What is the basic recipe for fish fumet
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Heavy cream

18. What is the cook time for vegetable stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
6 to 8 hours
45 minutes to 1 hour
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

19. Recipe for Veloute Sauce
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
Heavy cream
5 # onion - 1 gallon stock
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

20. 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 part oil - 1 part vinegar
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 brown veal 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 gallon water - 1 oz salt
6 to 8 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

22. Recipe for Juse de Veau Lie
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
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 brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

23. Recipe for Veloute Sauce
4 # vegetables - 1 gallon vegetable broth
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

24. What is the standard recipe for clear vegetable soup?
45 minutes to 1 hour
Heavy cream
4 # vegetables - 1 gallon vegetable broth
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

25. 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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 to 4 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

26. Recipe for Whipped Potatoes/Pommes Puree
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

27. How much water and salt do you need for 1 # pasta?
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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
4 # vegetables - 1 gallon vegetable broth
1 gallon water - 1 oz salt

28. What is the cook time for chicken stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
8 to 10 hours
35 to 45 minutes
3 to 4 hours

29. What is the recipe for boiullon
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
3 part oil - 1 part vinegar
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

30. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

31. Recipe for Tomato Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
1 gallon espagnole sauce - 1 gallon brown veal stock
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

32. 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
Veloute - bechamel - espagnole - tomato - hollandaise
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 gallon water - 1 oz salt

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

34. What is the basic recipe for fish stock
Veloute - bechamel - espagnole - tomato - hollandaise
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

35. Recipe for Bechamel Sauce
8 to 10 hours
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
5 # onion - 1 gallon stock

36. Recipe for Whipped Potatoes/Pommes Puree
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 part oil - 1 part vinegar

37. What is the cook time for fish stock or fumet
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
35 to 45 minutes

38. What is the cook time for brown veal stock
6 to 8 hours
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

39. Recipe for Bechamel Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

40. Recipe for Espagnole Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

41. What is the Basic Vegetable Stock Formula
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 # onion - 1 gallon stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

42. What is the Basic Broth Formula (with water)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

43. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

44. What is the standard recipe for basic chicken consomme?
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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T 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

45. What is the ratio for White Mirepoix (1#)
3 part oil - 1 part vinegar
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
8 to 10 hours
5 # onion - 1 gallon stock

46. What is the standard recipe for French onion soup
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon espagnole sauce - 1 gallon brown veal stock
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

47. What is the cook time for fish stock or fumet
1 gallon espagnole sauce - 1 gallon brown veal stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

48. What is the cook time for vegetable stock
45 minutes to 1 hour
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

49. Recipe for Espagnole Sauce
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

50. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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