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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 ratio for roux (by weight and by volume)
45 minutes to 1 hour
50/50 and 60/40
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery

2. Recipe for Espagnole Sauce
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
3 to 4 hours

3. What is the ratio for a standard vinaigrette?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 part oil - 1 part vinegar
Veloute - bechamel - espagnole - tomato - hollandaise
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

4. What is the cook time for brown veal stock
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
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

5. What is the ratio for Standard Mirepoix (1#)
4 # vegetables - 1 gallon vegetable broth
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

6. Recipe for Hollandaise Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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
50/50 and 60/40
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

7. What is the standard recipe for a puree soup?
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt

8. What is the cook time for brown veal stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
6 to 8 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
50/50 and 60/40

9. What is the standard recipe for basic beef consomme?
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 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

10. What is the Basic Broth Formula (with stock)
1 gallon water - 1 oz salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

11. What is the cook time for chicken stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
8 to 10 hours
3 to 4 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

12. What is the basic recipe for fish fumet
45 minutes to 1 hour
5 # onion - 1 gallon stock
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

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

14. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
8 to 10 hours
5 # onion - 1 gallon stock
6 to 8 hours

15. What is the cook time for vegetable 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
45 minutes to 1 hour

16. What are the 5 grand/mother sauces?
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Veloute - bechamel - espagnole - tomato - hollandaise
8 to 10 hours

17. Recipe for Tomato Sauce
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
Veloute - bechamel - espagnole - tomato - hollandaise

18. What is the standard recipe for basic chicken consomme?
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 part oil - 1 part vinegar

19. What is the Basic Vegetable Stock Formula
35 to 45 minutes
5 # onion - 1 gallon stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

20. Recipe for demi-glace
3 to 4 hours
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

21. What is the standard recipe for clear vegetable soup?
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 gallon vegetable broth
3 to 4 hours
1 gallon water - 1 oz salt

22. What is the cook time for chicken stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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
35 to 45 minutes

23. What is the formula for white beef - veal - pork stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
6 to 8 hours
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

24. What is the Basic Broth Formula (with stock)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 part oil - 1 part vinegar
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

25. Recipe for Espagnole Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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 # onion - 1 gallon stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

26. Recipe for Veloute Sauce
50/50 and 60/40
4 # vegetables - 1 gallon vegetable broth
4 # vegetables - 1 gallon vegetable broth
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

27. What is the Basic Vegetable Stock Formula
Veloute - bechamel - espagnole - tomato - hollandaise
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

28. What is the Basic Broth Formula (with water)
3 part oil - 1 part vinegar
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

29. What is the cook time for fish stock or fumet
35 to 45 minutes
50/50 and 60/40
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 to 10 hours

30. What is the recipe for boiullon
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
1 gallon water - 1 oz salt
8 to 10 hours

31. 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
Heavy cream
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
35 to 45 minutes

32. Recipe for Bechamel Sauce
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

33. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

34. What is the standard recipe for French onion soup
5 # onion - 1 gallon stock
8 to 10 hours
50/50 and 60/40
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. 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
8 to 10 hours
Heavy cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

36. What is the basic recipe for fish 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
6 to 8 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 # onion - 1 gallon stock

37. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
6 to 8 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
6 to 8 hours

38. What is the cook time for fish stock or fumet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Veloute - bechamel - espagnole - tomato - hollandaise
35 to 45 minutes
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

39. Recipe for demi-glace
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon espagnole sauce - 1 gallon brown veal stock
6 to 8 hours
5 # onion - 1 gallon stock

40. 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
Heavy cream
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

41. What is the recipe for boiullon
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
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

42. Recipe for Whipped Potatoes/Pommes Puree
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
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 - 1 qt white wine - 10 oz mushroom trimmings
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

43. 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 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
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

44. 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 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 to 10 hours
Heavy cream

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

46. How much water and salt do you need for 1 # pasta?
6 to 8 hours
1 gallon water - 1 oz salt
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

47. What is the cook time for vegetable stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
35 to 45 minutes
45 minutes to 1 hour
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

48. Recipe for Juse de Veau Lie
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
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

49. Recipe for Juse de Veau Lie
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
50/50 and 60/40
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

50. What is the ratio for White Mirepoix (1#)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon espagnole sauce - 1 gallon brown veal stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks