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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 Vegetable Stock Formula
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
4 # vegetables - 1 gallon vegetable broth
3 to 4 hours

2. What is the standard recipe for cream soup?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Veloute - bechamel - espagnole - tomato - hollandaise
45 minutes to 1 hour
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

3. What is the Basic Broth Formula (with water)
1 gallon water - 1 oz salt
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
10 # meat - 5 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

4. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
35 to 45 minutes
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

5. What is the standard recipe for basic beef consomme?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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
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 ratio for Standard Mirepoix (1#)
45 minutes to 1 hour
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

7. 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 to 4 hours

8. How much water and salt do you need for 1 # pasta?
4 # vegetables - 1 gallon vegetable broth
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 gallon water - 1 oz salt
6 to 8 hours

9. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
35 to 45 minutes
4 # vegetables - 1 gallon vegetable broth
1 gallon water - 1 oz salt

10. 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
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

11. What is the formula for white beef - veal - pork stock
45 minutes to 1 hour
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

12. Recipe for Tomato Sauce
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
45 minutes to 1 hour

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

14. What is the formula for white beef - veal - pork stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
6 to 8 hours

15. What is the cook time for brown veal stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
6 to 8 hours
45 minutes to 1 hour
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

16. What is the recipe for boiullon
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 part oil - 1 part vinegar

17. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
4 # vegetables - 1 gallon vegetable broth
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours

18. What is the basic recipe for fish stock
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

19. How much water and salt do you need for 1 # pasta?
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 gallon water - 1 oz salt
50/50 and 60/40
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

20. What is the ratio for roux (by weight and by volume)
Veloute - bechamel - espagnole - tomato - hollandaise
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
6 to 8 hours
50/50 and 60/40

21. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
45 minutes to 1 hour
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

22. Recipe for Hollandaise Sauce
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

23. What is the cook time for chicken stock
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
6 to 8 hours
5 # onion - 1 gallon stock
3 to 4 hours

24. What is the ratio for a standard vinaigrette?
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 brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 gallon espagnole sauce - 1 gallon brown veal stock

25. What is the cook time for fish stock or fumet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
4 # vegetables - 1 gallon vegetable broth
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
35 to 45 minutes

26. What is the cook time for vegetable stock
1 gallon espagnole sauce - 1 gallon brown veal stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

27. Recipe for Juse de Veau Lie
Veloute - bechamel - espagnole - tomato - hollandaise
6 to 8 hours
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

28. What are the 5 grand/mother sauces?
4 # vegetables - 1 gallon vegetable broth
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
Veloute - bechamel - espagnole - tomato - hollandaise

29. What is the recipe for boiullon
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery

30. Recipe for Whipped Potatoes/Pommes Puree
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

31. What is the Basic Broth Formula (with water)
Heavy cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
6 to 8 hours
4 # vegetables - 1 gallon vegetable broth

32. 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
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery

33. 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
1 gallon espagnole sauce - 1 gallon brown veal stock
4 # vegetables - 1 gallon vegetable broth
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

34. What is the standard recipe for French onion soup
5 # onion - 1 gallon stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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

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

36. What is the cook time for brown veal stock
6 to 8 hours
Veloute - bechamel - espagnole - tomato - hollandaise
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

37. Recipe for Veloute Sauce
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
50/50 and 60/40
6 to 8 hours

38. Recipe for demi-glace
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 gallon water - 1 oz salt
1 gallon espagnole sauce - 1 gallon brown veal stock

39. What is the Basic Broth Formula (with stock)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon espagnole sauce - 1 gallon brown veal stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
8 to 10 hours

40. 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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
6 to 8 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery

41. Recipe for Whipped Potatoes/Pommes Puree
1 gallon water - 1 oz salt
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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

42. What is the ratio for a standard vinaigrette?
3 to 4 hours
35 to 45 minutes
3 part oil - 1 part vinegar
1/2 # onions - 1/4 # carrots - 1/4 # celery

43. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40
35 to 45 minutes

44. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
4 # vegetables - 1 gallon vegetable broth
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

45. What is the ratio for White Mirepoix (1#)
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
50/50 and 60/40
50/50 and 60/40

46. What is the standard recipe for basic beef consomme?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

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

48. What is the ratio for roux (by weight and by volume)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40

49. What is the ratio for Standard Mirepoix (1#)
8 to 10 hours
1 gallon water - 1 oz salt
45 minutes to 1 hour
1/2 # onions - 1/4 # carrots - 1/4 # celery

50. What is the standard recipe for cream soup?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
8 to 10 hours