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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 cook time for chicken stock
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
3 to 4 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

2. 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
5 # onion - 1 gallon stock

3. Recipe for Bechamel Sauce
1 gallon water - 1 oz salt
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
8 to 10 hours

4. 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
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 brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

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

6. What is the standard recipe for clear vegetable soup?
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
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar

7. What is the formula for white beef - veal - pork stock
1 gallon espagnole sauce - 1 gallon brown veal stock
8 to 10 hours
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

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

9. What is the cook time for vegetable stock
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

10. How much water and salt do you need for 1 # pasta?
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
1 gallon water - 1 oz salt
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

11. 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
3 to 4 hours

12. 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
3 part oil - 1 part vinegar
Veloute - bechamel - espagnole - tomato - hollandaise
45 minutes to 1 hour

13. What is the ratio for Standard Mirepoix (1#)
1/2 # onions - 1/4 # carrots - 1/4 # celery
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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

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

15. Recipe for Tomato Sauce
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
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

16. What is the formula for white beef - veal - pork stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
6 to 8 hours

17. What is the standard recipe for a puree soup?
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

18. 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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

19. What is the standard recipe for a puree soup?
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 to 4 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

20. What is the cook time for fish stock or fumet
35 to 45 minutes
8 to 10 hours
4 # vegetables - 1 gallon vegetable broth
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

21. Recipe for Whipped Potatoes/Pommes Puree
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
Veloute - bechamel - espagnole - tomato - hollandaise
4 # vegetables - 1 gallon vegetable broth
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

22. What is the ratio for roux (by weight and by volume)
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
3 to 4 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

23. What is the Basic Broth Formula (with stock)
Heavy cream
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

24. 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
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

25. What is the cook time for white beef stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
45 minutes to 1 hour
1 gallon espagnole sauce - 1 gallon brown veal stock
8 to 10 hours

26. 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
4 # vegetables - 1 gallon vegetable broth
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 part oil - 1 part vinegar

27. 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
5 # onion - 1 gallon stock
3 part oil - 1 part vinegar
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

28. 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
45 minutes to 1 hour
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

29. What are the 5 grand/mother sauces?
Heavy cream
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

30. Recipe for demi-glace
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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

31. Recipe for Espagnole Sauce
Heavy cream
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
50/50 and 60/40

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

33. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
45 minutes to 1 hour

34. What is the cook time for brown veal stock
4 # vegetables - 1 gallon vegetable broth
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
6 to 8 hours

35. What is the recipe for boiullon
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
Heavy cream
3 part oil - 1 part vinegar

36. What is the ratio for White Mirepoix (1#)
Veloute - bechamel - espagnole - tomato - hollandaise
Heavy cream
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

37. Recipe for Veloute Sauce
6 to 8 hours
45 minutes to 1 hour
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

38. What is the ratio for a standard vinaigrette?
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 part oil - 1 part vinegar
1 gallon water - 1 oz salt
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

39. 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
Heavy cream
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours

40. 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
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

41. What is the cook time for brown veal stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
6 to 8 hours
1 gallon water - 1 oz salt

42. Recipe for Hollandaise Sauce
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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
1 gallon espagnole sauce - 1 gallon brown veal stock

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

44. What is the Basic Broth Formula (with stock)
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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock

45. What is the cook time for chicken stock
3 to 4 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 gallon vegetable broth
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

46. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

47. What is the standard recipe for French onion soup
1 gallon water - 1 oz salt
3 to 4 hours
5 # onion - 1 gallon stock
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

48. What is the cook time for white beef stock
8 to 10 hours
1 gallon water - 1 oz 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

49. Recipe for Juse de Veau Lie
6 to 8 hours
4 # vegetables - 1 gallon vegetable broth
Heavy cream
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

50. What is the basic recipe for fish 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
6 to 8 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter