Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOOD RATIOS: Simple codes behind everyday cooking > GENERAL RATIOS > Flashcards

GENERAL RATIOS Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Bread dough

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Pasta dough

A

3 parts flour: 2 parts egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Pie dough

A

3 parts flour: 2 parts fat: 1 part water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Biscuit

A

3 parts flour: 1 part fat: 2 parts liquid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Cookie dough

A

1 part sugar: 2 parts fat: 3 parts flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Pâte à choux

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Pound cake

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Sponge cake

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Angel food cake

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Quick bread

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Muffin

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Fritter

A

2 parts flour: 2 parts liquid: 1 part egg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Pancake

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Popover

A

2 parts liquid: 1 part egg: 1 part flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Crêpe

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Stock

A

3 parts water: 2 parts bones

17
Q

Consommé

A

12 parts stock: 3 parts meat: 1 part mirepoix: 1 part egg white

18
Q

Roux

A

3 parts flour: 2 parts fat

19
Q

Thickening ratio (for roux)

A

10 parts liquid: 1 part roux

20
Q

Beurre Manié

A

1 part flour: 1 part butter (by volume)

21
Q

Slurry

A

1 part cornstarch: 1 part water (by volume)

22
Q

Thickening rule (for slurry)

A

1 tbsp starch will thicken 1 cup liquid

23
Q

Sausage

A

3 parts meat: 1 part fat

24
Q

Sausage seasoning

A

60 parts meat/fat: 1 part salt

25
Q

Mousseline

A

8 parts meat: 4 parts cream: 1 part egg

26
Q

Brine

A

20 parts water: 1 part salt

27
Q

Mayonnaise

A

20 parts oil: 1 part liquid (plus yolk)

28
Q

Vinaigrette

A

3 parts oil: 1 parts vinegar

29
Q

Hollandaise

A

5 parts butter: 1 part yolk: 1 part liquid

30
Q

Free-standing custard

A

2 parts liquid: 1 part egg

31
Q

Crème Anglaise

A

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

32
Q

Chocolate sauce

A

1 part chocolate: 1 part cream

33
Q

Caramel sauce

A

1 part sugar: 1 part cream

34
Q

All ratios should be measured in what?

A

Weight, the best and most consistent form of measuring.

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions