Basic Ratios

Question 1

Bread Dough

Answer 1

5 parts Flour, 3 parts Water, yeast, salt

Question 2

Pasta Dough

Answer 2

3 parts Semolina Flour, 2 parts Egg

Question 3

Pie Crust Dough

Answer 3

3 parts Flour, 2 parts Fat, 1 part Water

Question 4

Biscuit Dough

Answer 4

3 parts Flour, 1 part Fat, 2 part Liquid

Question 5

Cookie Dough

Answer 5

1 part Sugar, 2 parts Fat, 3 parts Flour

Question 6

Pate a Choux (Dough)

Answer 6

2 parts Water, 1 part Butter, 1 part Flour, 2 parts Egg

Question 7

Pound Cake (Batter)

Answer 7

1 part Butter, 1 part Sugar, 1 part Egg, 1 part Flour

Question 8

Sponge Cake (Batter)

Answer 8

1 part Egg, 1 part Sugar, 1 part Flour, 1 part Butter

Question 9

Angel Food Cake (Batter)

Answer 9

3 parts Egg White, 3 parts Sugar, 1 part Flour

Question 10

Quick Bread (Batter)

Answer 10

2 parts Flour, 2 parts Liquid, 1 part Egg, 1 part Butter

Question 11

Muffin (Batter)

Answer 11

2 parts Flour, 2 parts Liquid, 1 part Egg, 1 part Butter

Question 12

Fritter (Batter)

Answer 12

2 parts Flour, 2 parts Liquid, 1 part Egg

Question 13

Pancake (Batter)

Answer 13

2 parts Flour, 2 parts Liquid, 1 part Egg, 1/2 part Butter

Question 14

Popover (Batter)

Answer 14

2 parts Liquid, 1 part Egg, 1 part Flour

Question 15

Crepe (Batter)

Answer 15

1 part Liquid, 1 part Egg, 1/2 part Flour

Question 16

Stock

Answer 16

3 part Water, 2 parts Bones

Question 17

Consomme

Answer 17

12 parts Stock, 3 parts Meat, 1 part Mirepoix, 1 part Egg White

Question 18

Roux

Answer 18

3 parts Flour, 2 parts Fat

Question 19

Buerre Manie

Answer 19

1 part Flour, 1 part Butter (by volume)

Question 20

Slurry

Answer 20

1 part Cornstarch, 1 part Water (by volume)

Question 21

Thickening Rule

Answer 21

1 tablespoon starch will thicken 1 cup liquid

Question 22

Brine

Answer 22

20 parts Water, 1 part Salt

Question 23

Mayonnaise

Answer 23

20 parts Oil, 1 part Liquid (plus Yolk)

Question 24

Vinaigrette

Answer 24

3 parts Oil, 1 part Vinegar/Acid

Question 25

Hollandaise

Answer 25

5 parts Clarified Butter, 1 part Yolk, 1 part Liquid

Question 26

Free Standing Custard

Answer 26

2 parts Liquid, 1 part Egg

Question 27

Creme Anglaise

Answer 27

4 parts Milk/Cream, 1 part Yolk, 1 part Sugar

Question 28

Chocolate Sauce

Answer 28

1 part Chocolate, 1 part Cream

Question 29

Caramel Sauce

Answer 29

1 part Sugar, 1 part Cream