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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 recipe for boiullon
Veloute - bechamel - espagnole - tomato - hollandaise
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
3 part oil - 1 part vinegar

2. What is the cook time for brown veal stock
5 # onion - 1 gallon stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

3. What is the Basic Broth Formula (with water)
35 to 45 minutes
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
Heavy cream

4. Recipe for Tomato Sauce
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
1/2 # onions - 1/4 # carrots - 1/4 # celery
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

5. Recipe for Hollandaise Sauce
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
45 minutes to 1 hour
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. What is the ratio for a standard vinaigrette?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 part oil - 1 part vinegar
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

7. What is the cook time for white beef stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
8 to 10 hours

8. Recipe for Whipped Potatoes/Pommes Puree
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

9. What is the standard recipe for basic chicken consomme?
4 # vegetables - 1 gallon vegetable broth
3 to 4 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

10. Recipe for demi-glace
3 part oil - 1 part vinegar
8 to 10 hours
1 gallon espagnole sauce - 1 gallon 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

11. What is the basic recipe for fish stock
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
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

12. What is the ratio for Standard Mirepoix (1#)
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

13. What is the formula for white beef - veal - pork stock
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 # onion - 1 gallon stock
35 to 45 minutes
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

14. 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 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1/2 # onions - 1/4 # carrots - 1/4 # celery

15. What is the cook time for vegetable stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
50/50 and 60/40

16. What is the ratio for White Mirepoix (1#)
35 to 45 minutes
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

17. What is the standard recipe for basic chicken consomme?
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
Heavy cream
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

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
45 minutes to 1 hour
Veloute - bechamel - espagnole - tomato - hollandaise
50/50 and 60/40

19. What is the cook time for fish stock or fumet
3 to 4 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes

20. What is the cook time for chicken stock
3 to 4 hours
Heavy cream
4 # vegetables - 1 gallon vegetable broth
50/50 and 60/40

21. What is the ratio for roux (by weight and by volume)
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
50/50 and 60/40
4 # vegetables - 1 gallon vegetable broth

22. What is the Basic Broth Formula (with stock)
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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
Heavy cream

23. 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
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
Heavy cream

24. What is the ratio for a standard vinaigrette?
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
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

25. What are the 5 grand/mother sauces?
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
50/50 and 60/40
Veloute - bechamel - espagnole - tomato - hollandaise

26. Recipe for Veloute Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
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

27. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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

28. What is the standard recipe for French onion soup
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
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 # onion - 1 gallon stock

29. What is the cook time for fish stock or fumet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 # onion - 1 gallon stock
35 to 45 minutes

30. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

31. 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 _______?
1/2 # onions - 1/4 # carrots - 1/4 # celery
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
Heavy cream

32. What is the basic recipe for fish fumet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

33. Recipe for Tomato Sauce
5 # onion - 1 gallon stock
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
4 # vegetables - 1 gallon vegetable broth

34. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40

35. Recipe for Whipped Potatoes/Pommes Puree
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours
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

36. What is the standard recipe for clear vegetable soup?
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 gallon vegetable broth
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

37. What is the cook time for vegetable stock
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

38. Recipe for demi-glace
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
50/50 and 60/40
1 gallon espagnole sauce - 1 gallon brown veal stock
35 to 45 minutes

39. What is the ratio for Standard Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

40. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Heavy cream
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

41. What is the basic recipe for fish stock
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
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

42. What is the cook time for chicken stock
3 to 4 hours
50/50 and 60/40
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 - 1 qt white wine - 10 oz mushroom trimmings

43. What is the Basic Vegetable Stock Formula
8 to 10 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
35 to 45 minutes

44. What is the standard recipe for cream soup?
1 gallon water - 1 oz salt
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 gallon water - 1 oz salt

45. What is the standard recipe for cream soup?
Heavy cream
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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

46. 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 _______?
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
8 to 10 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
Heavy cream

47. What is the cook time for brown veal stock
3 part oil - 1 part vinegar
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
45 minutes to 1 hour
6 to 8 hours

48. What is the Basic Broth Formula (with stock)
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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
Heavy cream

49. How much water and salt do you need for 1 # pasta?
5 # onion - 1 gallon stock
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery
Veloute - bechamel - espagnole - tomato - hollandaise

50. 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
45 minutes to 1 hour
3 part oil - 1 part vinegar