GENERAL RATIOS

Question 1

Bread dough

Answer 1

5 parts flour: 3 parts water (plus yeast 3% and salt 2%)

Question 2

Pasta dough

Answer 2

3 parts flour: 2 parts egg

Question 3

Pie dough

Answer 3

3 parts flour: 2 parts fat: 1 part water

Question 4

Biscuit

Answer 4

3 parts flour: 1 part fat: 2 parts liquid

Question 5

Cookie dough

Answer 5

1 part sugar: 2 parts fat: 3 parts flour

Question 6

Pâte à choux

Answer 6

2 parts water: 1 part butter: 1 part flour: 2 parts egg

Question 7

Pound cake

Answer 7

1 part butter: 1 part sugar: 1 part egg: 1 part flour

Question 8

Sponge cake

Answer 8

1 part egg: 1 part sugar: 1 part flour: 1 part butter

Question 9

Angel food cake

Answer 9

3 parts egg white: 3 parts sugar: 1 part flour

Question 10

Quick bread

Answer 10

2 parts flour: 2 parts liquid: 1 part egg: 1 part butter

Question 11

Muffin

Answer 11

2 parts flour: 2 parts liquid: 1 part egg: 1 part butter

Question 12

Fritter

Answer 12

2 parts flour: 2 parts liquid: 1 part egg

Question 13

Pancake

Answer 13

2 parts flour: 2 parts liquid: 1 part egg: 1/2 part butter

Question 14

Popover

Answer 14

2 parts liquid: 1 part egg: 1 part flour

Question 15

Crêpe

Answer 15

1 part liquid: 1 part egg: 1/2 part flour

Question 16

Stock

Answer 16

3 parts water: 2 parts bones

Question 17

Consommé

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

Thickening ratio (for roux)

Answer 19

10 parts liquid: 1 part roux

Question 20

Beurre Manié

Answer 20

1 part flour: 1 part butter (by volume)

Question 21

Slurry

Answer 21

1 part cornstarch: 1 part water (by volume)

Question 22

Thickening rule (for slurry)

Answer 22

1 tbsp starch will thicken 1 cup liquid

Question 23

Sausage

Answer 23

3 parts meat: 1 part fat

Question 24

Sausage seasoning

Answer 24

60 parts meat/fat: 1 part salt

Question 25

Mousseline

Answer 25

8 parts meat: 4 parts cream: 1 part egg

Question 26

Brine

Answer 26

20 parts water: 1 part salt

Question 27

Mayonnaise

Answer 27

20 parts oil: 1 part liquid (plus yolk)

Question 28

Vinaigrette

Answer 28

3 parts oil: 1 parts vinegar

Question 29

Hollandaise

Answer 29

5 parts butter: 1 part yolk: 1 part liquid

Question 30

Free-standing custard

Answer 30

2 parts liquid: 1 part egg

Question 31

Crème Anglaise

Answer 31

4 parts milk/cream: 1 part yolk: 1 part sugar

Question 32

Chocolate sauce

Answer 32

1 part chocolate: 1 part cream

Question 33

Caramel sauce

Answer 33

1 part sugar: 1 part cream

Question 34

All ratios should be measured in what?

Answer 34

Weight, the best and most consistent form of measuring.