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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. How much water and salt do you need for 1 # pasta?
5 # onion - 1 gallon stock
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
35 to 45 minutes
1 gallon water - 1 oz salt

2. What is the standard recipe for basic chicken consomme?
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
3 to 4 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

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

4. Recipe for Whipped Potatoes/Pommes Puree
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 part oil - 1 part vinegar

5. Recipe for Juse de Veau Lie
35 to 45 minutes
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 brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

6. What is the Basic Broth Formula (with water)
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
35 to 45 minutes
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

7. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

8. Recipe for Bechamel Sauce
50/50 and 60/40
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

9. What is the cook time for chicken stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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
3 to 4 hours

10. 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5 # onion - 1 gallon stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

11. 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 water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
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
Heavy cream

12. What is the ratio for Standard Mirepoix (1#)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
4 # vegetables - 1 gallon vegetable broth
Heavy cream

13. What is the ratio for a standard vinaigrette?
45 minutes to 1 hour
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
3 part oil - 1 part vinegar

14. Recipe for Bechamel Sauce
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/2 # onions - 1/4 # carrots - 1/4 # celery
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

15. Recipe for demi-glace
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 gallon espagnole sauce - 1 gallon brown veal stock
45 minutes to 1 hour

16. What is the standard recipe for French onion soup
5 # onion - 1 gallon stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
35 to 45 minutes
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

17. What is the ratio for Standard Mirepoix (1#)
3 to 4 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
35 to 45 minutes
1/2 # onions - 1/4 # carrots - 1/4 # celery

18. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

19. What is the cook time for chicken stock
4 # vegetables - 1 gallon vegetable broth
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 to 4 hours

20. What is the cook time for fish stock or fumet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
35 to 45 minutes

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

22. What is the standard recipe for French onion soup
8 to 10 hours
5 # onion - 1 gallon stock
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

23. What is the recipe for boiullon
35 to 45 minutes
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

24. What is the standard recipe for clear vegetable soup?
45 minutes to 1 hour
4 # vegetables - 1 gallon vegetable broth
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
35 to 45 minutes

25. 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
1 gallon espagnole sauce - 1 gallon brown veal stock
3 part oil - 1 part vinegar
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

26. 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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

27. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon espagnole sauce - 1 gallon brown veal stock
Veloute - bechamel - espagnole - tomato - hollandaise
45 minutes to 1 hour

28. What is the standard recipe for cream soup?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
35 to 45 minutes
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

29. What is the Basic Broth Formula (with stock)
3# 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
1 gallon espagnole sauce - 1 gallon brown veal stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

30. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
3 part oil - 1 part vinegar
Veloute - bechamel - espagnole - tomato - hollandaise
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

31. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

32. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
35 to 45 minutes
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

33. What is the Basic Broth Formula (with water)
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
35 to 45 minutes
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

34. What is the cook time for brown veal stock
6 to 8 hours
4 # vegetables - 1 gallon vegetable broth
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise

35. What is the formula for white beef - veal - pork stock
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon espagnole sauce - 1 gallon brown veal stock

36. Recipe for Tomato Sauce
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
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

37. What is the ratio for White Mirepoix (1#)
Heavy cream
3 part oil - 1 part vinegar
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon espagnole sauce - 1 gallon brown veal stock

38. Recipe for Tomato Sauce
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

39. Recipe for Whipped Potatoes/Pommes Puree
Veloute - bechamel - espagnole - tomato - hollandaise
1 gallon water - 1 oz salt
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1/2 # onions - 1/4 # carrots - 1/4 # celery

40. What is the standard recipe for clear vegetable soup?
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
4 # vegetables - 1 gallon vegetable broth
5 # onion - 1 gallon stock

41. What is the Basic Broth Formula (with stock)
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

42. What is the Basic Vegetable Stock Formula
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 to 4 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

43. What is the basic recipe for fish stock
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
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

44. Recipe for Juse de Veau Lie
35 to 45 minutes
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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

45. What is the standard recipe for basic beef consomme?
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 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
50/50 and 60/40

46. What is the cook time for vegetable stock
45 minutes to 1 hour
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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

47. What are the 5 grand/mother sauces?
3 part oil - 1 part vinegar
8 to 10 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
Veloute - bechamel - espagnole - tomato - hollandaise

48. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
45 minutes to 1 hour
1/2 # onions - 1/4 # carrots - 1/4 # celery
4 # vegetables - 1 gallon vegetable broth

49. 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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

50. What is the cook time for white beef 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
3 to 4 hours
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