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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 are the 5 grand/mother sauces?
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

2. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

3. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

4. 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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
35 to 45 minutes

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

6. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
6 to 8 hours
35 to 45 minutes
3 to 4 hours

7. Recipe for Bechamel Sauce
5 # onion - 1 gallon stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 part oil - 1 part vinegar
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

8. What is the ratio for a standard vinaigrette?
1 gallon water - 1 oz salt
4 # vegetables - 1 gallon vegetable broth
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 part oil - 1 part vinegar

9. What is the basic recipe for fish stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

10. What is the cook time for white beef stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 to 10 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

11. 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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

12. How much water and salt do you need for 1 # pasta?
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
1 gallon water - 1 oz salt
35 to 45 minutes

13. Recipe for Whipped Potatoes/Pommes Puree
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise
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

14. What is the cook time for chicken stock
3 to 4 hours
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
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

15. What is the Basic Broth Formula (with stock)
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
3 part oil - 1 part vinegar
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

16. What is the standard recipe for cream soup?
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 gallon water - 1 oz salt
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 gallon espagnole sauce - 1 gallon brown veal stock

17. What is the basic recipe for fish fumet
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
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

18. What is the ratio for a standard vinaigrette?
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
3 part oil - 1 part vinegar

19. What is the standard recipe for a puree soup?
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
Veloute - bechamel - espagnole - tomato - hollandaise

20. What is the standard recipe for a puree soup?
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

21. What is the standard recipe for clear vegetable soup?
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
8 to 10 hours
4 # vegetables - 1 gallon vegetable broth

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

23. What is the cook time for white beef stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
8 to 10 hours
Veloute - bechamel - espagnole - tomato - hollandaise
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

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

25. What is the ratio for Standard Mirepoix (1#)
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
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 to 45 minutes

26. Recipe for demi-glace
8 to 10 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
1/2 # onions - 1/4 # carrots - 1/4 # celery
1 gallon espagnole sauce - 1 gallon brown veal stock

27. 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 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
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
Heavy cream

28. 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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

29. What is the cook time for fish stock or fumet
35 to 45 minutes
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

30. What is the recipe for boiullon
1/2 # onions - 1/4 # carrots - 1/4 # celery
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
3 part oil - 1 part vinegar

31. What is the Basic Vegetable Stock Formula
3 part oil - 1 part vinegar
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery

32. What is the ratio for White Mirepoix (1#)
50/50 and 60/40
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

33. What is the standard recipe for basic chicken consomme?
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

34. What is the formula for white beef - veal - pork stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

35. Recipe for Tomato Sauce
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
Heavy cream

36. What is the cook time for brown veal stock
1 gallon water - 1 oz salt
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
6 to 8 hours

37. What is the Basic Broth Formula (with water)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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
50/50 and 60/40

38. What is the cook time for vegetable stock
1 gallon water - 1 oz salt
1/2 # onions - 1/4 # carrots - 1/4 # celery
45 minutes to 1 hour
Veloute - bechamel - espagnole - tomato - hollandaise

39. How much water and salt do you need for 1 # pasta?
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 to 4 hours
1 gallon water - 1 oz salt
Veloute - bechamel - espagnole - tomato - hollandaise

40. Recipe for Bechamel Sauce
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

41. What is the recipe for boiullon
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 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

42. Recipe for demi-glace
Veloute - bechamel - espagnole - tomato - hollandaise
Veloute - bechamel - espagnole - tomato - hollandaise
1 gallon espagnole sauce - 1 gallon brown veal stock
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 Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon espagnole sauce - 1 gallon brown veal stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

44. Recipe for Hollandaise Sauce
1 gallon espagnole sauce - 1 gallon brown veal stock
6 to 8 hours
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

45. Recipe for Tomato Sauce
3 part oil - 1 part vinegar
1 gallon water - 1 oz salt
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

46. Recipe for Espagnole Sauce
45 minutes to 1 hour
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
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

47. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
8 to 10 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

48. What is the cook time for chicken stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
5 # onion - 1 gallon stock
3 to 4 hours
Veloute - bechamel - espagnole - tomato - hollandaise

49. What is the ratio for Standard Mirepoix (1#)
45 minutes to 1 hour
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
Heavy cream

50. What are the 5 grand/mother sauces?
8 # bones - 5-6 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
Veloute - bechamel - espagnole - tomato - hollandaise
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet