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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 chicken consomme?
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 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

2. What is the standard recipe for French onion soup
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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
5 # onion - 1 gallon stock

3. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
4 # vegetables - 1 gallon vegetable broth
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

4. What is the cook time for fish stock or fumet
35 to 45 minutes
3 to 4 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
6 to 8 hours

5. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
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
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 Basic Broth Formula (with stock)
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3# meat - 5 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
8 to 10 hours

7. What is the cook time for brown veal stock
6 to 8 hours
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

8. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1/2 # onions - 1/4 # carrots - 1/4 # celery
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

9. Recipe for Juse de Veau Lie
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

10. Recipe for Juse de Veau Lie
3 to 4 hours
1 gallon espagnole sauce - 1 gallon brown veal stock
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

11. What is the ratio for White Mirepoix (1#)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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

12. What is the standard recipe for clear vegetable soup?
50/50 and 60/40
4 # vegetables - 1 gallon vegetable broth
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

13. Recipe for Bechamel Sauce
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
6 to 8 hours

14. What is the cook time for vegetable stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
45 minutes to 1 hour
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

15. What is the formula for white beef - veal - pork stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream
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

16. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
50/50 and 60/40
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

17. 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
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

18. 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 to 4 hours
1 gallon espagnole sauce - 1 gallon brown veal 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

19. Recipe for Whipped Potatoes/Pommes Puree
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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 # 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

20. What is the standard recipe for basic beef consomme?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

21. 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
1 gallon espagnole sauce - 1 gallon brown veal stock
3 part oil - 1 part vinegar

22. Recipe for Veloute Sauce
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
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

23. What is the ratio for a standard vinaigrette?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 part oil - 1 part vinegar
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

24. Recipe for Hollandaise Sauce
3 part oil - 1 part vinegar
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
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

25. What is the ratio for White Mirepoix (1#)
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon water - 1 oz salt
45 minutes to 1 hour

26. Recipe for Tomato Sauce
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

27. What is the standard recipe for clear vegetable soup?
3 part oil - 1 part vinegar
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
4 # vegetables - 1 gallon vegetable broth
5 # onion - 1 gallon stock

28. 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
Heavy cream
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

29. What is the ratio for roux (by weight and by volume)
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 qt white wine - 10 oz mushroom trimmings
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
50/50 and 60/40

30. What is the Basic Vegetable Stock Formula
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
4 # vegetables - 1 gallon vegetable broth
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

31. What is the basic recipe for fish stock
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

32. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
35 to 45 minutes

33. Recipe for Hollandaise Sauce
3 part oil - 1 part vinegar
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
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

34. What are the 5 grand/mother sauces?
6 to 8 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt
Veloute - bechamel - espagnole - tomato - hollandaise

35. What is the ratio for Standard Mirepoix (1#)
1 gallon water - 1 oz salt
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
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

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

37. What is the cook time for white beef stock
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
8 to 10 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

38. Recipe for Whipped Potatoes/Pommes Puree
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
1 gallon espagnole sauce - 1 gallon brown veal stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

39. What is the Basic Broth Formula (with water)
Veloute - bechamel - espagnole - tomato - hollandaise
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

40. Recipe for Bechamel Sauce
4 # vegetables - 1 gallon vegetable broth
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 qt white wine - 10 oz mushroom trimmings
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

41. Recipe for Espagnole Sauce
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
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

42. What is the formula for white beef - veal - pork stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream
5 # onion - 1 gallon stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

43. What is the basic recipe for fish fumet
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
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

44. What is the cook time for chicken stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 to 4 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

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

46. What is the standard recipe for basic chicken consomme?
Veloute - bechamel - espagnole - tomato - hollandaise
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
45 minutes to 1 hour

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

48. What is the standard recipe for cream soup?
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 gallon espagnole sauce - 1 gallon brown veal stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

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

50. What is the standard recipe for French onion soup
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
45 minutes to 1 hour
5 # onion - 1 gallon stock