Basic Quantities

Question 1

What is the basic quantity for choux

Answer 1

2 eggs
70g flour
55g butter

Question 2

What is the basic quantity for mayo?

Answer 2

1 egg yolk to 150ml oil

Question 3

What are the basic quantities for crème anglais?

Answer 3

150ml cream, 150ml milk, 4 yolks

Question 4

Basic ratio for hollandaise

Answer 4

1 yolk
50g unsalted butter

Question 5

Basic quantity for white sauce

Answer 5

20g flour and butter for 300ml milk
(Equal flour and fat to thicken a known quantity of liquid)

Question 6

Basic quantities for shortcrust pastry

Answer 6

250g plain flour, 140g butter, 50g liquid (half egg half water)

Question 7

Basic meringue

Answer 7

120g sugar 60g egg white

Question 8

Victoria sponge

Answer 8

225g sugar, flour, butter and 4 eggs

Question 9

Pate Sucre (6)

Answer 9

250g plain flour, 125 unsalted butter and sugar, 4 egg yolks
vanilla extract, salt

Question 10

Genoise fine (lighter one)

Answer 10

4 room temp eggs
125g caster sugar
100g plain flour
100g unsalted butter melted and cooled

Question 11

Genoise commune

Answer 11

125g caster sugar and flour
55g butter
4 eggs

Question 12

Sugar syrup

Answer 12

1 part sugar to 2 parts water (granulated means fewer impurities)