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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 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 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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

2. What is the Basic Broth Formula (with water)
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
35 to 45 minutes
6 to 8 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

3. 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 # onion - 1 gallon stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Heavy cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

4. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
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
8 to 10 hours

5. What is the standard recipe for clear vegetable soup?
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
3 part oil - 1 part vinegar
1 gallon espagnole sauce - 1 gallon brown veal stock

6. What is the standard recipe for French onion soup
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5 # onion - 1 gallon stock
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

7. What is the standard recipe for a puree soup?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
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

8. What is the Basic Vegetable Stock Formula
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
50/50 and 60/40

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

10. What is the cook time for white beef 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
Veloute - bechamel - espagnole - tomato - hollandaise
8 to 10 hours

11. Recipe for Espagnole Sauce
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 # onion - 1 gallon stock

12. 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 _______?
Veloute - bechamel - espagnole - tomato - hollandaise
Heavy cream
3 part oil - 1 part vinegar
1/2 # onions - 1/4 # carrots - 1/4 # celery

13. What is the cook time for white beef stock
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
8 to 10 hours
4 # vegetables - 1 gallon vegetable broth

14. 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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
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

15. Recipe for Whipped Potatoes/Pommes Puree
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
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

16. What is the recipe for boiullon
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
35 to 45 minutes
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

17. Recipe for Veloute Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
3 to 4 hours
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

18. Recipe for Hollandaise Sauce
8 to 10 hours
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
6 to 8 hours

19. What is the standard recipe for clear vegetable soup?
Heavy cream
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
4 # vegetables - 1 gallon vegetable broth

20. 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
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

21. What is the standard recipe for cream soup?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
6 to 8 hours
8 to 10 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

22. What is the cook time for brown veal stock
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
6 to 8 hours
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
45 minutes to 1 hour

23. What is the ratio for White Mirepoix (1#)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

24. What is the cook time for chicken stock
3 to 4 hours
Heavy cream
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon water - 1 oz salt

25. 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 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
45 minutes to 1 hour
45 minutes to 1 hour

26. 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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
6 to 8 hours
Veloute - bechamel - espagnole - tomato - hollandaise

27. What is the Basic Vegetable Stock Formula
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
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

28. Recipe for Tomato Sauce
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
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

29. What is the ratio for a standard vinaigrette?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 part oil - 1 part vinegar
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

30. What is the cook time for chicken stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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
3 to 4 hours

31. Recipe for Bechamel Sauce
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

32. What is the ratio for White Mirepoix (1#)
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
50/50 and 60/40

33. 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
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

34. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 to 4 hours
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5 # onion - 1 gallon stock

35. Recipe for Veloute Sauce
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 gallon water - 1 oz salt
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

36. What is the standard recipe for cream soup?
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

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

38. What is the formula for white beef - veal - pork stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
8 # bones - 5-6 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

39. What is the recipe for boiullon
50/50 and 60/40
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 to 4 hours

40. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
6 to 8 hours
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise

41. What is the basic recipe for fish stock
Veloute - bechamel - espagnole - tomato - hollandaise
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

42. What is the ratio for Standard Mirepoix (1#)
5 # onion - 1 gallon stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
Heavy cream
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

43. How much water and salt do you need for 1 # pasta?
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
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

44. Recipe for demi-glace
35 to 45 minutes
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock

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

46. What is the cook time for fish stock or fumet
5 # onion - 1 gallon stock
35 to 45 minutes
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1/2 # onions - 1/4 # carrots - 1/4 # celery

47. What is the cook time for vegetable stock
45 minutes to 1 hour
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
50/50 and 60/40

48. What is the cook time for fish stock or fumet
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar
1/2 # onions - 1/4 # carrots - 1/4 # celery
35 to 45 minutes

49. What is the standard recipe for basic chicken consomme?
5 # onion - 1 gallon stock
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

50. What is the Basic Broth Formula (with stock)
4 # vegetables - 1 gallon vegetable broth
3 to 4 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet