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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 Vegetable Stock Formula
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 # onion - 1 gallon stock
1 gallon espagnole sauce - 1 gallon brown veal stock

2. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt
4 # vegetables - 1 gallon vegetable broth
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

3. 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 gallon vegetable broth
5 # onion - 1 gallon stock

4. What is the basic recipe for fish fumet
5 # onion - 1 gallon stock
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

5. What is the basic recipe for fish stock
50/50 and 60/40
5 # onion - 1 gallon stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Heavy cream

6. Recipe for Whipped Potatoes/Pommes Puree
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

7. 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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 # onion - 1 gallon stock

8. Recipe for Whipped Potatoes/Pommes Puree
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
5 # onion - 1 gallon stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

9. What is the standard recipe for basic beef consomme?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

10. 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
35 to 45 minutes
5 # onion - 1 gallon stock

11. What is the ratio for roux (by weight and by volume)
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
50/50 and 60/40
3 part oil - 1 part vinegar

12. What is the Basic Vegetable Stock Formula
1 gallon espagnole sauce - 1 gallon brown veal stock
8 to 10 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

13. Recipe for Tomato Sauce
1 gallon water - 1 oz salt
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

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

15. What is the standard recipe for clear vegetable soup?
1 gallon water - 1 oz 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
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

16. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 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 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

17. Recipe for demi-glace
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 # onion - 1 gallon stock
1 gallon espagnole sauce - 1 gallon brown veal stock
1 gallon water - 1 oz salt

18. What is the standard recipe for basic beef consomme?
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
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

19. What is the ratio for a standard vinaigrette?
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 # onion - 1 gallon stock
35 to 45 minutes
3 part oil - 1 part vinegar

20. Recipe for Tomato Sauce
50/50 and 60/40
3 part oil - 1 part vinegar
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

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

22. What is the Basic Broth Formula (with water)
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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

23. What is the standard recipe for basic chicken consomme?
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
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

24. Recipe for demi-glace
3 part oil - 1 part vinegar
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

25. Recipe for Hollandaise 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 chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

26. What are the 5 grand/mother sauces?
Heavy cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise

27. What is the ratio for White Mirepoix (1#)
Heavy cream
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon water - 1 oz salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

28. What is the Basic Broth Formula (with stock)
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1 gallon water - 1 oz salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

29. What is the recipe for boiullon
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

30. 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
5 # onion - 1 gallon stock
1/2 # onions - 1/4 # carrots - 1/4 # celery

31. Recipe for Veloute Sauce
5 # onion - 1 gallon stock
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

32. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
45 minutes to 1 hour
Veloute - bechamel - espagnole - tomato - hollandaise

33. What is the formula for white beef - veal - pork stock
35 to 45 minutes
8 # bones - 5-6 qt water - 1 # mirepoix - 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 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

34. What is the standard recipe for cream soup?
4 # vegetables - 1 gallon vegetable broth
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 to 4 hours
8 to 10 hours

35. Recipe for Espagnole Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

36. Recipe for Hollandaise Sauce
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 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

37. What is the formula for white beef - veal - pork stock
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 part oil - 1 part vinegar
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream

38. What is the cook time for brown veal stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

39. 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
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

40. 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 _______?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Heavy cream
5 # onion - 1 gallon stock
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

41. Recipe for Bechamel Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
3 to 4 hours
8 to 10 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

42. What is the cook time for fish stock or fumet
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 beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 gallon water - 1 oz salt
35 to 45 minutes

43. 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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

44. What is the standard recipe for a puree soup?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1/2 # onions - 1/4 # carrots - 1/4 # celery
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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. What is the cook time for fish stock or fumet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
35 to 45 minutes
3 part oil - 1 part vinegar
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

46. Recipe for Juse de Veau Lie
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
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
3 part oil - 1 part vinegar

47. Recipe for Bechamel Sauce
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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
45 minutes to 1 hour

48. Recipe for Veloute Sauce
1 gallon espagnole sauce - 1 gallon brown veal stock
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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

49. What is the basic recipe for fish stock
50/50 and 60/40
45 minutes to 1 hour
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

50. What is the ratio for Standard Mirepoix (1#)
1 gallon espagnole sauce - 1 gallon brown veal stock
1 gallon water - 1 oz salt
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