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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 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 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

2. Recipe for Whipped Potatoes/Pommes Puree
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
Heavy cream
35 to 45 minutes
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

3. What is the cook time for chicken stock
3 to 4 hours
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
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

4. What is the standard recipe for cream soup?
35 to 45 minutes
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

5. What is the cook time for white beef stock
8 to 10 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

6. What is the standard recipe for clear vegetable soup?
6 to 8 hours
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

7. What is the cook time for fish stock or fumet
35 to 45 minutes
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

8. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
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

9. What is the ratio for a standard vinaigrette?
5 # onion - 1 gallon stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 part oil - 1 part vinegar
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

10. What is the standard recipe for cream soup?
Heavy cream
45 minutes to 1 hour
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

11. What is the standard recipe for basic beef consomme?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
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

12. 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
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Heavy cream

13. Recipe for Espagnole Sauce
50/50 and 60/40
Veloute - bechamel - espagnole - tomato - hollandaise
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

14. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40
1 gallon water - 1 oz salt

15. How much water and salt do you need for 1 # pasta?
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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 gallon water - 1 oz salt

16. What is the basic recipe for fish 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
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

17. Recipe for demi-glace
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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
1 gallon espagnole sauce - 1 gallon brown veal stock

18. 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 # 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

19. What is the standard recipe for a puree soup?
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
8 to 10 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

20. What is the standard recipe for French onion soup
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 # onion - 1 gallon stock

21. What is the cook time for fish stock or fumet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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 - 1 qt white wine - 10 oz mushroom trimmings
35 to 45 minutes

22. Recipe for Bechamel Sauce
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
35 to 45 minutes
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

23. What is the Basic Vegetable Stock Formula
45 minutes to 1 hour
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

24. Recipe for Veloute Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 # onion - 1 gallon stock
45 minutes to 1 hour

25. What is the cook time for vegetable stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
45 minutes to 1 hour
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 # onion - 1 gallon stock

26. 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
Heavy cream
45 minutes to 1 hour
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

27. What is the formula for white beef - veal - pork stock
3 to 4 hours
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

28. What is the cook time for white beef stock
8 to 10 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

29. Recipe for Juse de Veau Lie
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

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

31. What is the Basic Broth Formula (with stock)
Heavy cream
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

32. Recipe for Tomato Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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

33. Recipe for Bechamel Sauce
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
3 to 4 hours
3 part oil - 1 part vinegar

34. What is the cook time for vegetable stock
45 minutes to 1 hour
1/2 # onions - 1/4 # carrots - 1/4 # celery
50/50 and 60/40
8 to 10 hours

35. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

36. 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
50/50 and 60/40
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
4 # vegetables - 1 gallon vegetable broth

37. 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 _______?
50/50 and 60/40
Heavy cream
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

38. Recipe for Espagnole Sauce
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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Heavy cream

39. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

40. Recipe for Hollandaise Sauce
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

41. Recipe for Whipped Potatoes/Pommes Puree
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

42. What is the formula for white beef - veal - pork stock
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery

43. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes

44. What is the standard recipe for French onion soup
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
50/50 and 60/40
5 # onion - 1 gallon stock

45. Recipe for Tomato Sauce
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 qt white wine - 10 oz mushroom trimmings
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

46. What is the ratio for roux (by weight and by volume)
45 minutes to 1 hour
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
50/50 and 60/40
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

47. What is the cook time for brown veal stock
6 to 8 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
45 minutes to 1 hour
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

48. What is the recipe for boiullon
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
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
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 White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours
35 to 45 minutes
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

50. 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
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
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