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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 is the ratio for Standard Mirepoix (1#)
1 gallon espagnole sauce - 1 gallon brown veal stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

2. Recipe for Whipped Potatoes/Pommes Puree
50/50 and 60/40
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

3. What is the formula for white beef - veal - pork stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
50/50 and 60/40
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

4. What is the basic recipe for fish fumet
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 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 - 1 qt white wine - 10 oz mushroom trimmings

5. What is the standard recipe for clear vegetable soup?
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
Heavy cream
4 # vegetables - 1 gallon vegetable broth

6. What is the Basic Broth Formula (with water)
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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
1 gallon water - 1 oz salt

7. What is the ratio for White Mirepoix (1#)
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
5 # onion - 1 gallon stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

8. Recipe for Bechamel Sauce
1 gallon water - 1 oz salt
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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

9. What is the standard recipe for clear vegetable soup?
Veloute - bechamel - espagnole - tomato - hollandaise
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
4 # vegetables - 1 gallon vegetable broth

10. What is the ratio for White Mirepoix (1#)
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
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 part oil - 1 part vinegar

11. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
50/50 and 60/40
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

12. Recipe for Juse de Veau Lie
35 to 45 minutes
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

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 _______?
1 gallon espagnole sauce - 1 gallon brown veal stock
Heavy cream
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
Veloute - bechamel - espagnole - tomato - hollandaise

14. Recipe for Espagnole Sauce
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock

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

16. What is the Basic Broth Formula (with stock)
35 to 45 minutes
8 to 10 hours
3# meat - 5 qt water - 1 # mirepoix - 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

17. Recipe for Tomato Sauce
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
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

18. What is the standard recipe for basic beef consomme?
3 part oil - 1 part vinegar
6 to 8 hours
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

19. Recipe for Bechamel Sauce
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
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 milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

20. Recipe for Whipped Potatoes/Pommes Puree
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
Heavy cream
3 to 4 hours

21. What is the standard recipe for a puree soup?
8 to 10 hours
1 gallon water - 1 oz salt
1 gallon espagnole sauce - 1 gallon brown veal stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

22. What is the standard recipe for basic chicken consomme?
35 to 45 minutes
10 # 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

23. What is the cook time for chicken stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1/2 # onions - 1/4 # carrots - 1/4 # celery
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours

24. What is the standard recipe for a puree soup?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

25. What is the recipe for boiullon
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3 part oil - 1 part vinegar
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

26. Recipe for Hollandaise Sauce
3 to 4 hours
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
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

27. Recipe for Tomato Sauce
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
8 # bones - 5-6 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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

28. What is the standard recipe for basic chicken consomme?
3 to 4 hours
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
1/2 # onions - 1/4 # carrots - 1/4 # celery

29. Recipe for Juse de Veau Lie
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
3 to 4 hours
1 gallon water - 1 oz salt

30. 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
45 minutes to 1 hour
3 part oil - 1 part vinegar
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

31. What is the standard recipe for cream soup?
Veloute - bechamel - espagnole - tomato - hollandaise
3 to 4 hours
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

32. Recipe for Veloute Sauce
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

33. What is the cook time for fish stock or fumet
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
35 to 45 minutes
3 part oil - 1 part vinegar
50/50 and 60/40

34. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
8 to 10 hours
3 part oil - 1 part vinegar
50/50 and 60/40

35. What is the standard recipe for French onion soup
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 # onion - 1 gallon stock
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

36. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings
8 to 10 hours

37. What is the ratio for a standard vinaigrette?
1 gallon water - 1 oz salt
6 to 8 hours
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
3 part oil - 1 part vinegar

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

39. What are the 5 grand/mother sauces?
Veloute - bechamel - espagnole - tomato - hollandaise
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
45 minutes to 1 hour

40. What is the basic recipe for fish stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
3 to 4 hours
Heavy cream
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet

41. What is the formula for white beef - veal - pork stock
1 gallon espagnole sauce - 1 gallon brown veal stock
1 gallon espagnole sauce - 1 gallon brown veal stock
8 # bones - 5-6 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

42. What is the ratio for roux (by weight and by volume)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours
50/50 and 60/40
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

43. Recipe for Veloute Sauce
8 to 10 hours
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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet

44. What is the ratio for roux (by weight and by volume)
4 # vegetables - 1 gallon vegetable broth
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
50/50 and 60/40
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

45. What is the standard recipe for cream soup?
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
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

46. How much water and salt do you need for 1 # pasta?
3 part oil - 1 part vinegar
Veloute - bechamel - espagnole - tomato - hollandaise
1 gallon water - 1 oz salt
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

47. What is the cook time for chicken stock
Veloute - bechamel - espagnole - tomato - hollandaise
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
3 to 4 hours

48. What is the cook time for brown veal stock
1 gallon water - 1 oz salt
6 to 8 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
45 minutes to 1 hour

49. What is the standard recipe for French onion soup
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 # onion - 1 gallon stock
35 to 45 minutes
1 gallon water - 1 oz salt

50. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
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 water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
Veloute - bechamel - espagnole - tomato - hollandaise