| Recipe | ratio |
|---|---|
| Bread | 5 parts flour: 3 parts water (plus yeast and salt) |
| Pasta Dough | 3 parts flour: 2 parts egg |
| Pie Dough | 3 parts flour: 2 parts fat: 1 part water |
| Biscuit | 3 parts flour: 1 part fat: 2 parts liquid |
| Cookie Dough | 1 part sugar: 2 parts fat: 3 parts flour |
| Pâte à Choux | 2 parts water: 1 part butter: 1 part flour: 2 parts egg |
| Recipe | ratio |
|---|---|
| Pound Cake | 1 part butter: 1 part sugar: 1 part egg: 1 part flour |
| Sponge Cake | 1 part egg: 1 part sugar: 1 part flour: 1 part butter |
| Angel Food Cake | 3 parts egg white: 3 parts sugar: 1 part flour |
| Quick Bread | 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter |
| Muffin | 2 parts flour: 2 parts liquid: 1 part egg: 1 part butter |
| Fritter | 2 parts flour: 2 parts liquid: 1 part egg |
| Pancake | 2 parts flour: 2 parts liquid: 1 part egg: ½ part butter |
| Popover | 2 parts liquid: 1 part egg: 1 part flour |
| Crepe | 1 part liquid: 1 part egg: ½ part flour |
| Recipe | ratio |
|---|---|
| Stock | 3 parts water: 2 parts bones |
| Consommé | 12 parts stock: 3 parts meat: 1 part mirepoix: 1 part egg white |
| Roux | 3 parts flour: 2 parts fat |
| Thickening Ratio | 10 parts liquid: 1 part roux |
| Beurre Manié | 1 part flour: 1 part butter (by volume) |
| Slurry | 1 part cornstarch: 1 part water (by volume) |
| Thickening Rule | 1 tablespoon starch will thicken 1 cup liquid |
| Recipe | ratio |
|---|---|
| Sausage | 3 parts meat: 1 part fat |
| Sausage Seasoning | 60 parts meat/fat: 1 part salt |
| Mousseline | 8 parts meat: 4 parts cream: 1 part egg |
| Brine | 20 parts water: 1 part salt |
| Recipe | ratio |
|---|---|
| Mayonnaise | 20 parts oil: 1 part liquid (plus yolk) |
| Vinaigrette | 3 parts oil: 1 part vinegar |
| Hollandaise | 5 parts butter: 1 part yolk: 1 part liquid |
| Recipe | ratio |
|---|---|
| Free-Standing Custard | 2 parts liquid: 1 part egg |
| Crème Anglaise | 4 parts milk/cream: 1 part yolk: 1 part sugar |
| Chocolate Sauce | 1 part chocolate: 1 part cream |
| Caramel Sauce | 1 part sugar: 1 part cream |