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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 Basic Broth Formula (with water)
1 gallon water - 1 oz salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 to 4 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery

2. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 gallon water - 1 oz salt
1 gallon water - 1 oz salt

3. What is the standard recipe for cream soup?
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
50/50 and 60/40

4. How much water and salt do you need for 1 # pasta?
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
6 to 8 hours

5. What is the recipe for boiullon
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
45 minutes to 1 hour
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

6. What is the standard recipe for clear vegetable soup?
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 gallon vegetable broth
1/2 # onions - 1/4 # carrots - 1/4 # celery

7. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

8. How much water and salt do you need for 1 # pasta?
1 gallon espagnole sauce - 1 gallon brown veal stock
35 to 45 minutes
1 gallon water - 1 oz salt
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

9. 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
10 # 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
45 minutes to 1 hour

10. What is the basic recipe for fish stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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

11. Recipe for Espagnole Sauce
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
8 # bones - 5-6 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

12. What is the standard recipe for basic beef consomme?
Veloute - bechamel - espagnole - tomato - hollandaise
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

13. What is the cook time for chicken 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 to 4 hours
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

14. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
50/50 and 60/40
10 # 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

15. What is the standard recipe for basic chicken consomme?
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

16. Recipe for Juse de Veau Lie
3 part oil - 1 part vinegar
5 # onion - 1 gallon stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1/2 # onions - 1/4 # carrots - 1/4 # celery

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

18. What is the cook time for white beef stock
8 to 10 hours
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
6 to 8 hours
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

19. What are the 5 grand/mother sauces?
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

20. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
3 part oil - 1 part vinegar
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

21. What is the standard recipe for clear vegetable soup?
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# 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

22. Recipe for Bechamel Sauce
3 part oil - 1 part vinegar
5 # onion - 1 gallon stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

23. What is the cook time for brown veal stock
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
45 minutes to 1 hour
1 gallon water - 1 oz salt

24. What is the standard recipe for cream soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
Veloute - bechamel - espagnole - tomato - hollandaise
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

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

26. What is the cook time for vegetable stock
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
3 to 4 hours

27. What is the Basic Broth Formula (with stock)
3 part oil - 1 part vinegar
3 to 4 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

28. 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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

29. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
10 # 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

30. 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 _______?
35 to 45 minutes
Heavy cream
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
35 to 45 minutes

31. What is the ratio for White Mirepoix (1#)
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40
Heavy cream
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

32. Recipe for Hollandaise Sauce
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
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

33. What is the standard recipe for French onion soup
6 to 8 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 # onion - 1 gallon stock
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

34. What is the standard recipe for basic beef consomme?
1 gallon water - 1 oz salt
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
35 to 45 minutes

35. What is the ratio for roux (by weight and by volume)
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
50/50 and 60/40

36. 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
6 to 8 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

37. What is the cook time for fish stock or fumet
Heavy cream
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
35 to 45 minutes
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

38. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
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

39. Recipe for Veloute Sauce
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 part oil - 1 part vinegar
8 to 10 hours
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

40. What is the cook time for vegetable 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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

41. What is the Basic Broth Formula (with water)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

42. What is the standard recipe for a puree 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
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

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

44. What is the ratio for a standard vinaigrette?
35 to 45 minutes
3 to 4 hours
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar

45. Recipe for Whipped Potatoes/Pommes Puree
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
1 gallon water - 1 oz salt
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

46. Recipe for Veloute Sauce
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
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

47. Recipe for demi-glace
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
35 to 45 minutes
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 gallon espagnole sauce - 1 gallon brown veal stock

48. What is the recipe for boiullon
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

49. What is the basic recipe for fish stock
5 # onion - 1 gallon stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
6 to 8 hours
35 to 45 minutes

50. 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
4 # vegetables - 1 gallon vegetable broth
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