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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 a standard vinaigrette?
3 part oil - 1 part vinegar
8 to 10 hours
6 to 8 hours
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

2. What is the ratio for White Mirepoix (1#)
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
35 to 45 minutes
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
5 # onion - 1 gallon stock

3. What is the formula for white beef - veal - pork stock
5 # onion - 1 gallon stock
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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter

4. Recipe for Veloute 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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 1 sachet
8 to 10 hours

5. What is the cook time for fish stock or fumet
Heavy cream
35 to 45 minutes
45 minutes to 1 hour
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt

6. What is the cook time for chicken stock
3 to 4 hours
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 - 1 qt white wine - 10 oz mushroom trimmings
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

7. What is the ratio for roux (by weight and by volume)
5 # onion - 1 gallon stock
50/50 and 60/40
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch
1 gallon espagnole sauce - 1 gallon brown veal stock

8. How much water and salt do you need for 1 # pasta?
1 gallon water - 1 oz salt
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
4 # vegetables - 1 gallon vegetable broth

9. What is the standard recipe for a puree soup?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
45 minutes to 1 hour
5 qt water - 2 # onion - 1 # celery - 1 # carrot or 4# mirepoix - 8 fl oz white wine vinegar - 2 T salt - 1 sachet

10. What is the Basic Broth Formula (with water)
4 # vegetables - 1 gallon vegetable broth
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
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

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

12. 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
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
Veloute - bechamel - espagnole - tomato - hollandaise

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

14. 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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables

15. Recipe for Whipped Potatoes/Pommes Puree
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 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
35 to 45 minutes

16. Recipe for Juse de Veau Lie
3 to 4 hours
50/50 and 60/40
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

17. What is the cook time for brown veal stock
35 to 45 minutes
1/2 # onions - 1/4 # carrots - 1/4 # celery
4 # vegetables - 1 gallon vegetable broth
6 to 8 hours

18. Recipe for Bechamel Sauce
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
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

19. What is the standard recipe for basic beef consomme?
35 to 45 minutes
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
3 part oil - 1 part vinegar
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule

20. What is the basic recipe for fish stock
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
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
3 part oil - 1 part vinegar

21. Recipe for demi-glace
4 # vegetables - 1 gallon vegetable broth
Heavy cream
3 part oil - 1 part vinegar
1 gallon espagnole sauce - 1 gallon brown veal stock

22. What is the Basic Broth Formula (with stock)
35 to 45 minutes
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

23. What is the cook time for chicken stock
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
3 to 4 hours
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

24. What is the cook time for vegetable stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
6 to 8 hours
3 part oil - 1 part vinegar
45 minutes to 1 hour

25. How much water and salt do you need for 1 # pasta?
3 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
3 part oil - 1 part vinegar
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
1 gallon water - 1 oz salt

26. 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
5 qt white chicken - veal - or fish stock - 8 oz white mirepoix - 1 # blonde roux - 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

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 _______?
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
8 to 10 hours
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
Heavy cream

28. What is the standard recipe for French onion soup
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
Heavy cream
Veloute - bechamel - espagnole - tomato - hollandaise
5 # onion - 1 gallon stock

29. What is the cook time for vegetable stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
3 # ground chicken - 6 qt stock - 12 egg whites - 1 # white mirepoix - 5 oz tomato product - 2 T salt
35 to 45 minutes
45 minutes to 1 hour

30. 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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
1 gallon espagnole sauce - 1 gallon brown veal stock

31. What is the ratio for Standard Mirepoix (1#)
1 # russet potato - 2 oz milk - 1 oz heavy cream - 2 oz butter
35 to 45 minutes
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
1/2 # onions - 1/4 # carrots - 1/4 # celery

32. 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
Heavy cream
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
5 # onion - 1 gallon stock

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

34. Recipe for demi-glace
6 to 8 hours
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 to 10 hours
1 gallon espagnole sauce - 1 gallon brown veal stock

35. Recipe for Juse de Veau Lie
45 minutes to 1 hour
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
50/50 and 60/40

36. What is the standard recipe for clear vegetable soup?
4 # vegetables - 1 gallon vegetable broth
3# meat - 5 qt water - 1 # mirepoix - 1 sachet
10 # meat - 5 qt water - 1 # mirepoix -1 sachet
8 to 10 hours

37. What is the Basic Broth Formula (with water)
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
4 # vegetables - 1 # white mirepoix - 1 gallon veloute - 1 pt cream
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

38. What is the ratio for Standard Mirepoix (1#)
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
1 # mirepoix - 6 oz tomato paste - 5 qt veal stock - 1 sachet - 5 qt brown veal stock - 18-20 oz brown roux
1/2 # onions - 1/4 # carrots - 1/4 # celery

39. What are the 5 grand/mother sauces?
6 to 8 hours
3 part oil - 1 part vinegar
Veloute - bechamel - espagnole - tomato - hollandaise
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

40. What is the standard recipe for clear vegetable soup?
Veloute - bechamel - espagnole - tomato - hollandaise
1/2 # onions - 1/4 # carrots - 1/4 # celery
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 1 sachet
4 # vegetables - 1 gallon vegetable broth

41. Recipe for Tomato Sauce
1/2 # onions - 1/4 # carrots - 1/4 # celery
Heavy cream
2 oz oil - 12 oz onions - 2 T or 4 cloves garlic - 5 qt tomato - 3 oz basil
35 to 45 minutes

42. Recipe for Espagnole Sauce
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
5 # onion - 1 gallon stock
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

43. 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# meat - 5 qt water - 1 # mirepoix - 1 sachet
8 to 10 hours
3# meat - 5 qt water - 1 # mirepoix - 1 sachet

44. What is the cook time for white beef stock
1/4 # onions - 1/4 # celery - 1/4 # parsnips - 1/4 # leeks
1/2 # onions - 1/4 # carrots - 1/4 # celery
8 to 10 hours
35 to 45 minutes

45. What is the standard recipe for basic beef consomme?
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 # ground beef - 6 qt white beef stock -12 egg whites - 1 # mirepoix - 10 oz tomato product - 2 T salt - onion brule
50/50 and 60/40

46. What is the ratio for roux (by weight and by volume)
50/50 and 60/40
5 # onion - 1 gallon stock
5-6 qt stock or broth - 1 # mirepoix - 2 # legumes or 4 # non-starchy vegetables
1 gallon water - 1 oz salt

47. What is the basic recipe for fish stock
5 # non-starchy vegetables - 5 qt water - 1 sachet or bouquet garni
11 # bones - 1 # white mirepoix - 4 1/2 or 4.5 qt water - 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
5 qt milk - 2 oz onion - 1 # white roux - 1 sachet - 1 pinch nutmeg

48. What is the cook time for white beef stock
8 # bones - 5-6 qt water - 1 # mirepoix - 1 sachet
8 to 10 hours
5 # onion - 1 gallon stock
10 # meat - 5 qt water - 1 # mirepoix -1 sachet

49. What is the standard recipe for basic chicken consomme?
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 # 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
5 qt brown veal stock - 2 # veal trimmings - 1 # mirepoix - 2 oz tomato paste - 3-4 oz cornstarch

50. 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
4 # vegetables - 1 gallon vegetable broth
1 gallon water - 1 oz salt