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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 Juse de Veau Lie
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

2. What is the standard recipe for a puree soup?
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 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

3. What is the standard recipe for basic chicken consomme?
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 # onion - 1 gallon stock
Heavy cream

4. What is the ratio for a standard vinaigrette?
3 part oil - 1 part vinegar
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

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

6. Recipe for demi-glace
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3 part oil - 1 part vinegar
50/50 and 60/40
1 gallon espagnole sauce - 1 gallon brown veal stock

7. Recipe for Veloute Sauce
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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 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

8. Recipe for Bechamel Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
6 to 8 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

9. What is the standard recipe for cream soup?
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 to 4 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 # onion - 1 gallon stock

10. What is the recipe for boiullon
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
35 to 45 minutes
1 gallon water - 1 oz salt

11. What is the ratio for White Mirepoix (1#)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
6 to 8 hours
4 # vegetables - 1 gallon vegetable broth
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

12. What is the ratio for roux (by weight and by volume)
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
50/50 and 60/40
3 to 4 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

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

14. What is the recipe for boiullon
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
Heavy cream
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

15. What is the cook time for chicken stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 to 4 hours
Heavy cream
1/2 # onions - 1/4 # carrots - 1/4 # celery

16. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

17. What is the cook time for vegetable stock
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
Veloute - bechamel - espagnole - tomato - hollandaise
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

18. What is the ratio for White Mirepoix (1#)
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise

19. What are the 5 grand/mother sauces?
8 to 10 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
Veloute - bechamel - espagnole - tomato - hollandaise

20. What is the cook time for brown veal stock
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
6 to 8 hours

21. Recipe for Bechamel Sauce
45 minutes to 1 hour
3# meat - 5 qt water - 1 # mirepoix - 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

22. What is the Basic Broth Formula (with water)
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
8 to 10 hours
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

23. What is the standard recipe for French onion soup
5 # onion - 1 gallon stock
4 # vegetables - 1 gallon vegetable broth
Veloute - bechamel - espagnole - tomato - hollandaise
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

24. Recipe for Hollandaise Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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
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

25. 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 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
Heavy cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

26. Recipe for Whipped Potatoes/Pommes Puree
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Heavy cream
6 to 8 hours

27. What is the cook time for brown veal stock
45 minutes to 1 hour
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
6 to 8 hours

28. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
50/50 and 60/40
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

29. Recipe for Tomato Sauce
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 # onion - 1 gallon 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

30. 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40

31. What is the standard recipe for basic beef consomme?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
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 water - 1 oz salt

32. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 # onion - 1 gallon stock
3 part oil - 1 part vinegar
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

33. What is the basic recipe for fish stock
1 gallon espagnole sauce - 1 gallon brown veal stock
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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

34. What is the ratio for roux (by weight and by volume)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40
4 # vegetables - 1 gallon vegetable broth

35. What is the cook time for fish stock or fumet
1/2 # onions - 1/4 # carrots - 1/4 # celery
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes

36. What is the basic recipe for fish fumet
35 to 45 minutes
1/2 # onions - 1/4 # carrots - 1/4 # celery
50/50 and 60/40
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

37. Recipe for Espagnole Sauce
6 to 8 hours
3 part oil - 1 part vinegar
5 # onion - 1 gallon stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux

38. What is the cook time for chicken stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
6 to 8 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 to 4 hours

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 _______?
5 # onion - 1 gallon stock
Heavy cream
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

40. How much water and salt do you need for 1 # pasta?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
Veloute - bechamel - espagnole - tomato - hollandaise

41. What is the ratio for Standard Mirepoix (1#)
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
8 to 10 hours
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1/2 # onions - 1/4 # carrots - 1/4 # celery

42. 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 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

43. What is the cook time for vegetable stock
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
45 minutes to 1 hour

44. Recipe for Veloute Sauce
1 gallon water - 1 oz salt
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
45 minutes to 1 hour

45. What is the Basic Vegetable Stock Formula
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

46. What are the 5 grand/mother sauces?
4 # vegetables - 1 gallon vegetable broth
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
Veloute - bechamel - espagnole - tomato - hollandaise
50/50 and 60/40

47. What is the standard recipe for a puree soup?
3 part oil - 1 part vinegar
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 to 4 hours
45 minutes to 1 hour

48. What is the Basic Vegetable Stock Formula
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

49. What is the cook time for white beef stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
8 to 10 hours
8 # bones - 5-6 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. What is the cook time for white beef stock
Heavy cream
3 to 4 hours
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
8 to 10 hours