Test your basic knowledge |

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






2. Recipe for Espagnole Sauce






3. What is the cook time for white beef stock






4. What is the ratio for White Mirepoix (1#)






5. What is the standard recipe for cream soup?






6. What is the standard recipe for French onion soup






7. What is the standard recipe for French onion soup






8. What is the cook time for brown veal stock






9. What is the basic recipe for fish fumet






10. What is the basic recipe for fish stock






11. What is the standard recipe for basic chicken consomme?






12. What is the cook time for vegetable stock






13. 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 _______?






14. What is the recipe for boiullon






15. Recipe for demi-glace






16. What is the cook time for chicken stock






17. Recipe for Tomato Sauce






18. Recipe for Juse de Veau Lie






19. How much water and salt do you need for 1 # pasta?






20. What is the ratio for roux (by weight and by volume)






21. Recipe for Bechamel Sauce






22. What is the ratio for Standard Mirepoix (1#)






23. What is the ratio for a standard vinaigrette?






24. Recipe for Juse de Veau Lie






25. What is the formula for white beef - veal - pork stock






26. What are the 5 grand/mother sauces?






27. What is the basic recipe for fish fumet






28. Recipe for Tomato Sauce






29. What is the standard recipe for clear vegetable soup?






30. What is the ratio for a standard vinaigrette?






31. What is the basic recipe for fish stock






32. What is the cook time for fish stock or fumet






33. What is the cook time for fish stock or fumet






34. What is the cook time for brown veal stock






35. What is the formula for white beef - veal - pork stock






36. What is the Basic Broth Formula (with water)






37. Recipe for Whipped Potatoes/Pommes Puree






38. How much water and salt do you need for 1 # pasta?






39. What is the ratio for roux (by weight and by volume)






40. What is the ratio for Standard Mirepoix (1#)






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






42. What is the ratio for White Mirepoix (1#)






43. What is the Basic Broth Formula (with water)






44. What is the cook time for white beef stock






45. Recipe for Hollandaise Sauce






46. What are the 5 grand/mother sauces?






47. What is the cook time for vegetable stock






48. What is the Basic Broth Formula (with stock)






49. Recipe for Veloute Sauce






50. What is the standard recipe for a puree soup?