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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 Espagnole Sauce
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
50/50 and 60/40
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. What are the 5 grand/mother sauces?
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
45 minutes to 1 hour
Veloute - bechamel - espagnole - tomato - hollandaise

3. What is the cook time for brown veal stock
4 # vegetables - 1 gallon vegetable broth
6 to 8 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

4. Recipe for demi-glace
1 gallon water - 1 oz salt
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

5. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 to 10 hours
45 minutes to 1 hour

6. What is the ratio for a standard vinaigrette?
Veloute - bechamel - espagnole - tomato - hollandaise
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
50/50 and 60/40
3 part oil - 1 part vinegar

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

8. Recipe for Whipped Potatoes/Pommes Puree
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Heavy cream
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

9. What is the ratio for White Mirepoix (1#)
Veloute - bechamel - espagnole - tomato - hollandaise
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
50/50 and 60/40

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

11. What is the standard recipe for basic chicken consomme?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
45 minutes to 1 hour
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

12. What is the formula for white beef - veal - pork stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
6 to 8 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

13. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
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 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

14. What is the standard recipe for basic chicken consomme?
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

15. How much water and salt do you need for 1 # pasta?
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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

16. 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 _______?
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
4 # vegetables - 1 gallon vegetable broth

17. What is the cook time for vegetable stock
45 minutes to 1 hour
3 part oil - 1 part vinegar
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours

18. What is the Basic Broth Formula (with stock)
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

19. 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
5-6 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

20. Recipe for Tomato Sauce
Veloute - bechamel - espagnole - tomato - hollandaise
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
6 to 8 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

21. 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 _______?
50/50 and 60/40
3 part oil - 1 part vinegar
Heavy cream
8 to 10 hours

22. What is the cook time for chicken stock
4 # vegetables - 1 gallon vegetable broth
3 part oil - 1 part vinegar
Veloute - bechamel - espagnole - tomato - hollandaise
3 to 4 hours

23. What is the Basic Vegetable Stock Formula
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
5 # onion - 1 gallon stock
45 minutes to 1 hour

24. Recipe for Whipped Potatoes/Pommes Puree
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

25. Recipe for Juse de Veau Lie
35 to 45 minutes
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
45 minutes to 1 hour
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

26. What is the standard recipe for a puree soup?
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
50/50 and 60/40

27. What is the standard recipe for French onion soup
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# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 # onion - 1 gallon stock

28. What is the Basic Broth Formula (with water)
6 to 8 hours
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

29. What is the Basic Broth Formula (with stock)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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
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

30. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
1/2 # onions - 1/4 # carrots - 1/4 # celery
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

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

32. What is the basic recipe for fish fumet
6 to 8 hours
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
10 # 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

33. What is the recipe for boiullon
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
3 to 4 hours
Veloute - bechamel - espagnole - tomato - hollandaise

34. What is the ratio for roux (by weight and by volume)
1 gallon water - 1 oz salt
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 to 4 hours
50/50 and 60/40

35. What is the standard recipe for basic beef consomme?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

36. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
50/50 and 60/40
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

37. Recipe for Tomato Sauce
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
1 gallon water - 1 oz salt
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

38. What is the Basic Broth Formula (with water)
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

39. Recipe for demi-glace
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3 to 4 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 gallon espagnole sauce - 1 gallon brown veal stock

40. What is the cook time for white beef stock
1 gallon water - 1 oz salt
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
8 to 10 hours

41. What is the basic recipe for fish stock
1 gallon espagnole sauce - 1 gallon brown veal stock
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
Heavy cream

42. What is the cook time for brown veal stock
6 to 8 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

43. Recipe for Veloute Sauce
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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

44. What is the cook time for vegetable stock
3 to 4 hours
45 minutes to 1 hour
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

45. Recipe for Hollandaise Sauce
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

46. What is the cook time for white beef stock
3 part oil - 1 part vinegar
50/50 and 60/40
8 to 10 hours
4 # vegetables - 1 gallon vegetable broth

47. Recipe for Hollandaise Sauce
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
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

48. 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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
35 to 45 minutes

49. What is the standard recipe for cream soup?
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 part oil - 1 part vinegar
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

50. 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
45 minutes to 1 hour
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks