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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. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
4 # vegetables - 1 gallon vegetable broth
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 # white mirepoix - 1 gallon veloute - 1 pt cream

2. What is the standard recipe for cream soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
35 to 45 minutes
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours

3. What is the cook time for chicken stock
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
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

4. Recipe for Espagnole Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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. What is the cook time for white beef stock
3 part oil - 1 part vinegar
8 to 10 hours
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

6. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
3 to 4 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
35 to 45 minutes

7. What is the basic recipe for fish stock
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
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

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

9. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
6 to 8 hours
8 to 10 hours

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

11. Recipe for Tomato Sauce
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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

12. What is the cook time for vegetable stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 gallon water - 1 oz salt
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

13. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 gallon water - 1 oz salt
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
Heavy cream

14. What is the cook time for fish stock or fumet
35 to 45 minutes
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
3 part oil - 1 part vinegar

15. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 gallon water - 1 oz salt
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

16. What is the Basic Broth Formula (with stock)
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

17. Recipe for Hollandaise Sauce
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
3 part oil - 1 part vinegar
45 minutes to 1 hour

18. 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

19. 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
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

20. What is the recipe for boiullon
3 part oil - 1 part vinegar
4 # vegetables - 1 gallon vegetable broth
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

21. What is the standard recipe for clear vegetable soup?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
4 # vegetables - 1 gallon vegetable broth
3 to 4 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

22. What is the standard recipe for basic chicken consomme?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
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
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?
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

24. Recipe for Bechamel Sauce
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
4 # vegetables - 1 gallon vegetable broth
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

25. What is the Basic Broth Formula (with stock)
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 # onion - 1 gallon stock
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

26. What is the formula for white beef - veal - pork stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 part oil - 1 part vinegar
6 to 8 hours
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

27. Recipe for Whipped Potatoes/Pommes Puree
6 to 8 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

28. Recipe for Veloute Sauce
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 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

29. 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 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
Veloute - bechamel - espagnole - tomato - hollandaise
4 # vegetables - 1 gallon vegetable broth

30. What is the cook time for white beef stock
8 to 10 hours
5 # onion - 1 gallon stock
Heavy cream
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

31. Recipe for Veloute Sauce
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
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

32. What is the Basic Vegetable Stock Formula
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
Heavy cream
45 minutes to 1 hour

33. What is the ratio for roux (by weight and by volume)
8 to 10 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
50/50 and 60/40

34. What is the Basic Broth Formula (with water)
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise

35. How much water and salt do you need for 1 # pasta?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

36. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 part oil - 1 part vinegar
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours

37. What is the Basic Broth Formula (with water)
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
10 # meat - 5 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
1/2 # onions - 1/4 # carrots - 1/4 # celery

38. What is the cook time for brown veal stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
6 to 8 hours

39. What is the standard recipe for French onion soup
50/50 and 60/40
5 # onion - 1 gallon stock
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

40. What is the cook time for brown veal stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
6 to 8 hours
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

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

42. What is the ratio for White Mirepoix (1#)
50/50 and 60/40
3 to 4 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

43. What is the standard recipe for basic chicken consomme?
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
8 to 10 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

44. What is the ratio for roux (by weight and by volume)
35 to 45 minutes
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

45. What is the standard recipe for basic beef consomme?
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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 # onion - 1 gallon stock

46. What is the standard recipe for a puree soup?
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

47. Recipe for Espagnole Sauce
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
45 minutes to 1 hour
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

48. What is the Basic Vegetable Stock Formula
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
6 to 8 hours
Heavy cream
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

49. Recipe for Bechamel Sauce
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

50. What is the basic recipe for fish fumet
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
50/50 and 60/40
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg