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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. Recipe for demi-glace
3 to 4 hours
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

2. Recipe for Hollandaise Sauce
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
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

3. What is the cook time for vegetable stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
45 minutes to 1 hour
3 part oil - 1 part vinegar
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

4. What is the Basic Vegetable Stock Formula
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
50/50 and 60/40
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

5. What is the standard recipe for a puree soup?
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
6 to 8 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

6. What is the standard recipe for French onion soup
5 # onion - 1 gallon stock
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
6 to 8 hours

7. What is the cook time for fish stock or fumet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
35 to 45 minutes
8 to 10 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

8. Recipe for Veloute Sauce
45 minutes to 1 hour
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

9. What is the cook time for white beef stock
8 to 10 hours
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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

10. How much water and salt do you need for 1 # pasta?
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1 gallon water - 1 oz salt
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

11. What is the standard recipe for clear vegetable soup?
50/50 and 60/40
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 gallon vegetable broth
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

12. What is the Basic Broth Formula (with water)
3 to 4 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 part oil - 1 part vinegar
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

13. What are the 5 grand/mother sauces?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

14. What is the recipe for boiullon
1 gallon water - 1 oz salt
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 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
4 # vegetables - 1 gallon vegetable broth

15. What is the ratio for a standard vinaigrette?
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
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 white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

16. Recipe for demi-glace
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon espagnole sauce - 1 gallon brown veal stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

17. Recipe for Juse de Veau Lie
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
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

18. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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
1 gallon water - 1 oz salt

19. How much water and salt do you need for 1 # pasta?
8 to 10 hours
3 to 4 hours
1 gallon water - 1 oz salt
Veloute - bechamel - espagnole - tomato - hollandaise

20. What is the basic recipe for fish stock
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

21. Recipe for Espagnole Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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
Veloute - bechamel - espagnole - tomato - hollandaise

22. What is the basic recipe for fish stock
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream

23. Recipe for Bechamel Sauce
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
Heavy cream
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

24. What is the standard recipe for basic chicken consomme?
Heavy cream
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
8 to 10 hours

25. What is the standard recipe for cream soup?
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
45 minutes to 1 hour
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

26. What is the ratio for a standard vinaigrette?
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
3 to 4 hours
3 part oil - 1 part vinegar
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

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

28. What is the cook time for chicken stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 to 4 hours

29. Recipe for Whipped Potatoes/Pommes Puree
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
Veloute - bechamel - espagnole - tomato - hollandaise
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

30. Recipe for Espagnole Sauce
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

31. What is the cook time for white beef stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3# 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
8 to 10 hours

32. What is the standard recipe for clear vegetable soup?
45 minutes to 1 hour
4 # vegetables - 1 gallon vegetable broth
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Heavy cream

33. What is the formula for white beef - veal - pork stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

34. Recipe for Hollandaise Sauce
45 minutes to 1 hour
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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

35. Recipe for Veloute Sauce
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 - 1 qt white wine - 10 oz mushroom trimmings
4 # vegetables - 1 gallon vegetable broth
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

36. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
50/50 and 60/40
1 gallon water - 1 oz salt
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

37. What is the cook time for brown veal stock
6 to 8 hours
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
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

38. What is the ratio for Standard Mirepoix (1#)
50/50 and 60/40
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

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
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

40. What is the formula for white beef - veal - pork stock
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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

41. 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 _______?
Heavy cream
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
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

42. What is the cook time for brown veal stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
6 to 8 hours

43. What is the cook time for vegetable stock
1 gallon water - 1 oz salt
Veloute - bechamel - espagnole - tomato - hollandaise
8 to 10 hours
45 minutes to 1 hour

44. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
Veloute - bechamel - espagnole - tomato - hollandaise
3 part oil - 1 part vinegar
3 part oil - 1 part vinegar

45. Recipe for Tomato Sauce
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 water - 1 oz salt
1 gallon espagnole sauce - 1 gallon brown veal stock

46. What is the standard recipe for cream soup?
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

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

48. Recipe for Whipped Potatoes/Pommes Puree
3 to 4 hours
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

49. What is the ratio for Standard Mirepoix (1#)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

50. What is the ratio for White Mirepoix (1#)
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks