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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 formula for white beef - veal - pork stock
Veloute - bechamel - espagnole - tomato - hollandaise
3# 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

2. Recipe for Bechamel Sauce
50/50 and 60/40
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1/2 # onions - 1/4 # carrots - 1/4 # celery

3. What is the ratio for Standard Mirepoix (1#)
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

4. Recipe for Hollandaise 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
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

5. What is the recipe for boiullon
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

6. What is the cook time for vegetable stock
45 minutes to 1 hour
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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

7. What is the cook time for brown veal stock
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
6 to 8 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

8. What is the standard recipe for basic chicken consomme?
4 # vegetables - 1 gallon vegetable broth
3# 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

9. Recipe for demi-glace
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon espagnole sauce - 1 gallon brown veal stock

10. What is the standard recipe for basic beef consomme?
45 minutes to 1 hour
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 gallon espagnole sauce - 1 gallon brown veal stock

11. Recipe for Espagnole Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
4 # vegetables - 1 gallon vegetable broth

12. 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
3 to 4 hours
45 minutes to 1 hour

13. 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
Heavy cream
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
6 to 8 hours

14. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
1 gallon water - 1 oz salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
6 to 8 hours

15. What is the basic recipe for fish stock
45 minutes to 1 hour
Heavy cream
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

16. Recipe for Whipped Potatoes/Pommes Puree
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 part oil - 1 part vinegar

17. Recipe for demi-glace
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 part oil - 1 part vinegar
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # onion - 1 gallon stock

18. What is the Basic Broth Formula (with stock)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

19. What is the formula for white beef - veal - pork stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

20. What is the standard recipe for French onion soup
8 to 10 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 # onion - 1 gallon stock
1/2 # onions - 1/4 # carrots - 1/4 # celery

21. What is the standard recipe for basic chicken consomme?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 to 4 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

22. What is the basic recipe for fish stock
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

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

24. What is the ratio for roux (by weight and by volume)
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
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

25. Recipe for Hollandaise Sauce
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
Veloute - bechamel - espagnole - tomato - hollandaise
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

26. What is the cook time for white beef stock
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
8 to 10 hours
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

27. What is the ratio for a standard vinaigrette?
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # onion - 1 gallon stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 part oil - 1 part vinegar

28. What is the ratio for White Mirepoix (1#)
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

29. What is the cook time for fish stock or fumet
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
35 to 45 minutes

30. How much water and salt do you need for 1 # pasta?
50/50 and 60/40
35 to 45 minutes
1 gallon water - 1 oz salt
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

31. What is the standard recipe for basic beef consomme?
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
1 gallon espagnole sauce - 1 gallon brown veal stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

32. What is the cook time for fish stock or fumet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
35 to 45 minutes
Heavy cream

33. What is the ratio for White Mirepoix (1#)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 part oil - 1 part vinegar
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours

34. 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

35. What is the cook time for chicken stock
50/50 and 60/40
4 # vegetables - 1 gallon vegetable broth
3 to 4 hours
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

36. Recipe for Bechamel Sauce
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 gallon espagnole sauce - 1 gallon brown veal stock

37. What is the cook time for white beef stock
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 to 10 hours
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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

38. What is the standard recipe for cream soup?
6 to 8 hours
3 to 4 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

39. Recipe for Espagnole Sauce
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise

40. What is the standard recipe for French onion soup
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 # bones - 5-6 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
5 # onion - 1 gallon stock

41. Recipe for Tomato Sauce
6 to 8 hours
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
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

42. Recipe for Tomato Sauce
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
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 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

43. Recipe for Juse de Veau Lie
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

44. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Heavy cream
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

45. What is the cook time for chicken stock
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 to 4 hours

46. What is the ratio for a standard vinaigrette?
Veloute - bechamel - espagnole - tomato - hollandaise
45 minutes to 1 hour
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 part oil - 1 part vinegar

47. What is the ratio for Standard Mirepoix (1#)
4 # vegetables - 1 gallon vegetable broth
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon water - 1 oz salt

48. What is the Basic Broth Formula (with stock)
8 to 10 hours
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
Veloute - bechamel - espagnole - tomato - hollandaise

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

50. What is the standard recipe for clear vegetable soup?
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
3 part oil - 1 part vinegar
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter