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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 basic recipe for fish stock
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1 gallon water - 1 oz salt
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

2. What are the 5 grand/mother sauces?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
Veloute - bechamel - espagnole - tomato - hollandaise
1 gallon water - 1 oz salt
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

3. What is the standard recipe for French onion soup
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
35 to 45 minutes
5 # onion - 1 gallon stock

4. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
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
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

5. What is the recipe for boiullon
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 beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
45 minutes to 1 hour

6. Recipe for Tomato Sauce
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
5 # onion - 1 gallon stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

7. What is the standard recipe for French onion soup
Heavy cream
5 # onion - 1 gallon stock
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet

8. Recipe for Juse de Veau Lie
50/50 and 60/40
8 to 10 hours
1 gallon espagnole sauce - 1 gallon brown veal stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

9. What is the cook time for white beef stock
8 to 10 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 gallon espagnole sauce - 1 gallon brown veal stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

10. What is the cook time for fish stock or fumet
35 to 45 minutes
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 beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
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 a puree soup?
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 to 4 hours
3 part oil - 1 part vinegar

12. Recipe for Hollandaise Sauce
6 to 8 hours
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
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

13. What is the basic recipe for fish stock
4 # vegetables - 1 gallon vegetable broth
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

14. Recipe for Espagnole Sauce
8 to 10 hours
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
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

15. Recipe for Juse de Veau Lie
1 gallon water - 1 oz salt
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
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

16. Recipe for demi-glace
1 gallon espagnole sauce - 1 gallon brown veal stock
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
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

17. What is the Basic Broth Formula (with stock)
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3 to 4 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery

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

19. Recipe for demi-glace
45 minutes to 1 hour
Heavy cream
1 gallon espagnole sauce - 1 gallon brown veal stock
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet - 1 qt white wine - 10 oz mushroom trimmings

20. What is the ratio for a standard vinaigrette?
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
5 # onion - 1 gallon stock
3 part oil - 1 part vinegar

21. 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
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
8 to 10 hours
45 minutes to 1 hour

22. What is the Basic Vegetable Stock Formula
3 to 4 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
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

23. What is the standard recipe for cream soup?
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream

24. What is the recipe for boiullon
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1 gallon water - 1 oz salt
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

25. Recipe for Whipped Potatoes/Pommes Puree
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
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

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

27. What is the standard recipe for basic chicken consomme?
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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

28. What is the ratio for roux (by weight and by volume)
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet
50/50 and 60/40
3 part oil - 1 part vinegar
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

29. Recipe for Veloute Sauce
5 # onion - 1 gallon stock
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
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

30. What is the cook time for vegetable stock
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
35 to 45 minutes
45 minutes to 1 hour
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

31. What is the cook time for chicken stock
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
3 to 4 hours
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

32. What is the cook time for brown veal stock
8 to 10 hours
6 to 8 hours
4 # vegetables - 1 gallon vegetable broth
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks

33. What is the ratio for White Mirepoix (1#)
4 # vegetables - 1 gallon vegetable broth
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

34. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
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
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

35. What is the cook time for brown veal stock
6 to 8 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
8 to 10 hours

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

37. What is the Basic Broth Formula (with water)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
1 gallon water - 1 oz salt
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
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 standard recipe for clear vegetable soup?
Heavy cream
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
4 # vegetables - 1 gallon vegetable broth

39. What is the cook time for chicken stock
3 to 4 hours
8 to 10 hours
35 to 45 minutes
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni

40. What is the ratio for White Mirepoix (1#)
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 to 4 hours
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
Heavy cream

41. What is the Basic Broth Formula (with water)
3 part oil - 1 part vinegar
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
35 to 45 minutes

42. What is the formula for white beef - veal - pork stock
1/2 # onions - 1/4 # carrots - 1/4 # celery
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

43. What is the ratio for Standard Mirepoix (1#)
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery
Veloute - bechamel - espagnole - tomato - hollandaise
35 to 45 minutes

44. What is the Basic Broth Formula (with stock)
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
3 to 4 hours
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

45. What is the standard recipe for basic beef consomme?
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
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
35 to 45 minutes

46. What is the formula for white beef - veal - pork stock
1 gallon water - 1 oz salt
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

47. What is the Basic Vegetable Stock Formula
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
5 # onion - 1 gallon stock
Veloute - bechamel - espagnole - tomato - hollandaise
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil

48. 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 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
50/50 and 60/40
1 gallon espagnole sauce - 1 gallon brown veal stock

49. Recipe for Bechamel Sauce
1/2 # onions - 1/4 # carrots - 1/4 # celery
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
6 to 8 hours
3 to 4 hours

50. Recipe for Hollandaise Sauce
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
Veloute - bechamel - espagnole - tomato - hollandaise
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