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Recipe Ratio And Formula Guide

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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 French onion soup
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
5 # onion - 1 gallon stock
1 gallon water - 1 oz salt

2. What is the Basic Vegetable Stock Formula
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
6 to 8 hours
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

3. What is the Basic Vegetable Stock Formula
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
35 to 45 minutes
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

4. Recipe for Espagnole Sauce
8 to 10 hours
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 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

5. Recipe for Whipped Potatoes/Pommes Puree
50/50 and 60/40
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes

6. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
Heavy cream
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

7. What is the recipe for boiullon
8 to 10 hours
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 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 # vegetables - 1 gallon vegetable broth

8. Recipe for Juse de Veau Lie
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
5 # onion - 1 gallon stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

9. What is the formula for white beef - veal - pork stock
Veloute - bechamel - espagnole - tomato - hollandaise
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

10. What are the 5 grand/mother sauces?
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
6 to 8 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

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

12. What is the ratio for Standard Mirepoix (1#)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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 qt white wine - 10 oz mushroom trimmings
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

13. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

14. What is the standard recipe for clear vegetable soup?
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
4 # vegetables - 1 gallon vegetable broth
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

15. What is the basic recipe for fish fumet
1 gallon espagnole sauce - 1 gallon brown veal stock
6 to 8 hours
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

16. Recipe for Hollandaise Sauce
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 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
35 to 45 minutes

17. 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
Heavy cream
50/50 and 60/40
45 minutes to 1 hour

18. What is the ratio for White Mirepoix (1#)
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
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

19. What is the basic recipe for fish stock
3 part oil - 1 part vinegar
6 to 8 hours
1 gallon water - 1 oz salt
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

20. Recipe for demi-glace
Veloute - bechamel - espagnole - tomato - hollandaise
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
5 # onion - 1 gallon stock

21. What is the ratio for Standard Mirepoix (1#)
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
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery

22. What is the basic recipe for fish fumet
Veloute - bechamel - espagnole - tomato - hollandaise
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

23. What is the cook time for fish stock or fumet
35 to 45 minutes
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

24. What is the ratio for White Mirepoix (1#)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

25. Recipe for Hollandaise Sauce
5 # onion - 1 gallon stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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

26. What is the standard recipe for basic beef consomme?
Heavy cream
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
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

27. Recipe for Bechamel Sauce
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 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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

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

29. Recipe for Espagnole Sauce
4 # vegetables - 1 gallon vegetable broth
Veloute - bechamel - espagnole - tomato - hollandaise
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

30. What is the cook time for vegetable stock
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
6 to 8 hours
45 minutes to 1 hour

31. Recipe for Veloute Sauce
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
1/2 # onions - 1/4 # carrots - 1/4 # celery
35 to 45 minutes

32. What is the cook time for brown veal stock
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours
6 to 8 hours

33. What is the cook time for white beef stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
8 to 10 hours

34. Recipe for Whipped Potatoes/Pommes Puree
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
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

35. What is the standard recipe for basic chicken consomme?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

36. What is the cook time for chicken stock
35 to 45 minutes
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 to 4 hours
45 minutes to 1 hour

37. What is the standard recipe for basic beef consomme?
1/2 # onions - 1/4 # carrots - 1/4 # celery
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
1 gallon espagnole sauce - 1 gallon brown veal stock

38. What is the cook time for chicken stock
3 to 4 hours
45 minutes to 1 hour
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

39. What is the standard recipe for a puree soup?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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

40. What is the cook time for white beef stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon espagnole sauce - 1 gallon brown veal stock
8 to 10 hours
35 to 45 minutes

41. What is the Basic Broth Formula (with water)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
Heavy cream

42. How much water and salt do you need for 1 # pasta?
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
Heavy cream
1 gallon water - 1 oz salt

43. What is the Basic Broth Formula (with stock)
3# meat - 5 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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Veloute - bechamel - espagnole - tomato - hollandaise

44. What is the standard recipe for French onion soup
4 # vegetables - 1 gallon vegetable broth
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 to 4 hours
5 # onion - 1 gallon stock

45. What is the ratio for roux (by weight and by volume)
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
5 # onion - 1 gallon stock
50/50 and 60/40

46. What is the cook time for vegetable stock
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 to 4 hours

47. What is the cook time for fish stock or fumet
45 minutes to 1 hour
35 to 45 minutes
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

48. What is the formula for white beef - veal - pork stock
3 part oil - 1 part vinegar
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

49. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 to 4 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

50. 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 _______?
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Heavy cream
45 minutes to 1 hour