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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 cook time for vegetable stock
45 minutes to 1 hour
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 part oil - 1 part vinegar

2. Recipe for Hollandaise Sauce
1 gallon espagnole sauce - 1 gallon brown veal stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

3. What is the standard recipe for a puree soup?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 to 4 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

4. Recipe for Veloute Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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
Heavy cream

5. What is the recipe for boiullon
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

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

7. Recipe for Bechamel Sauce
35 to 45 minutes
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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. What is the standard recipe for basic chicken 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
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

9. What is the cook time for brown veal stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
6 to 8 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

10. What is the standard recipe for basic beef consomme?
5 # onion - 1 gallon stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
8 to 10 hours
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

11. Recipe for Bechamel Sauce
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

12. What is the basic recipe for fish fumet
35 to 45 minutes
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
Heavy cream

13. What is the Basic Vegetable Stock Formula
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

14. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1 gallon espagnole sauce - 1 gallon brown veal stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

15. What is the cook time for chicken stock
1 gallon water - 1 oz salt
3 to 4 hours
50/50 and 60/40
45 minutes to 1 hour

16. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 # onion - 1 gallon stock
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

17. What is the Basic Broth Formula (with stock)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon espagnole sauce - 1 gallon brown veal stock

18. What is the basic recipe for fish stock
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
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

19. What is the Basic Broth Formula (with stock)
1 gallon water - 1 oz salt
5 # onion - 1 gallon stock
35 to 45 minutes
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

20. What are the 5 grand/mother sauces?
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
Veloute - bechamel - espagnole - tomato - hollandaise
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

21. What is the standard recipe for basic chicken consomme?
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
50/50 and 60/40
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1 gallon water - 1 oz salt

22. What is the standard recipe for clear vegetable soup?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1/2 # onions - 1/4 # carrots - 1/4 # celery
4 # vegetables - 1 gallon vegetable broth

23. What is the Basic Vegetable Stock Formula
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40

24. Recipe for Hollandaise Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
45 minutes to 1 hour
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

25. What is the cook time for vegetable stock
5 # onion - 1 gallon stock
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

26. What is the ratio for White Mirepoix (1#)
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

27. 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
4 # vegetables - 1 gallon vegetable broth
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

28. What is the Basic Broth Formula (with water)
3 part oil - 1 part vinegar
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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

29. What is the ratio for roux (by weight and by volume)
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
50/50 and 60/40
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

30. Recipe for Tomato Sauce
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
Heavy cream

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
1/2 # onions - 1/4 # carrots - 1/4 # celery
Veloute - bechamel - espagnole - tomato - hollandaise
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

32. 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
3 to 4 hours
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

33. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
8 # bones - 5-6 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

34. Recipe for demi-glace
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
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 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

35. Recipe for Espagnole Sauce
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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
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

36. What is the cook time for chicken stock
1 gallon water - 1 oz salt
3 to 4 hours
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

37. What is the ratio for roux (by weight and by volume)
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 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

38. What is the standard recipe for cream soup?
45 minutes to 1 hour
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

39. What is the Basic Broth Formula (with water)
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

40. What are the 5 grand/mother sauces?
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
8 to 10 hours
1 gallon espagnole sauce - 1 gallon brown veal stock
Veloute - bechamel - espagnole - tomato - hollandaise

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

42. What is the ratio for Standard Mirepoix (1#)
1 gallon espagnole sauce - 1 gallon brown veal stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 to 10 hours
3 part oil - 1 part vinegar

43. What is the standard recipe for French onion soup
1 gallon water - 1 oz salt
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
5 # onion - 1 gallon stock

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 _______?
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
Heavy cream
35 to 45 minutes

45. What is the standard recipe for a puree soup?
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
3# 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

46. What is the cook time for brown veal stock
6 to 8 hours
45 minutes to 1 hour
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1 gallon espagnole sauce - 1 gallon brown veal stock

47. 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
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
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

48. What is the cook time for fish stock or fumet
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

49. What is the ratio for White Mirepoix (1#)
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
45 minutes to 1 hour
Heavy cream

50. What is the ratio for a standard vinaigrette?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon water - 1 oz salt
45 minutes to 1 hour
3 part oil - 1 part vinegar