Format - X parts : Y parts : Z parts
All parts are written in the order they should be added, and are defined by their weight, e.g. 2 egg means 2 part egg in the ratio, not two eggs.
| Recipe | Ratio |
|---|---|
| Bread | 5 flour : 3 water (plus yeast and salt) |
| Pasta Dough | 3 flour : 2 egg |
| Pie Dough | 3 flour : 2 fat : 1 water |
| Biscuit | 3 flour : 1 fat : 2 liquid |
| Cookie Dough | 1 sugar : 2 fat : 3 flour |
| Pâte à Choux | 2 water : 1 butter : 1 flour : 2 egg |
| Recipe | Ratio |
|---|---|
| Pound Cake | 1 butter : 1 sugar : 1 egg : 1 flour |
| Sponge Cake | 1 egg : 1 sugar : 1 flour : 1 butter |
| Angel Food Cake | 3 egg white : 3 sugar : 1 flour |
| Quick Bread | 2 flour : 2 liquid : 1 egg : 1 butter |
| Muffin | 2 flour : 2 liquid : 1 egg : 1 butter |
| Fritter | 2 flour : 2 liquid : 1 egg |
| Pancake | 2 flour : 2 liquid : 1 egg : ½ butter |
| Popover | 2 liquid : 1 egg : 1 flour |
| Crepe | 1 liquid : 1 egg : ½ flour |
| Recipe | Ratio |
|---|---|
| Stock | 3 water : 2 bones |
| Consommé | 12 stock : 3 meat : 1 mirepoix : 1 egg white |
| Roux | 3 flour : 2 fat |
| Thickening Ratio | 10 liquid : 1 roux |
| Beurre Manié | 1 flour : 1 butter (by volume) |
| Slurry | 1 cornstarch : 1 water (by volume) |
| Thickening Rule | 1 tablespoon starch will thicken 1 cup liquid |
| Recipe | Ratio |
|---|---|
| Sausage | 3 meat : 1 fat |
| Sausage Seasoning | 60 meat/fat : 1 salt |
| Mousseline | 8 meat : 4 cream : 1 egg |
| Brine | 20 water : 1 salt |
| Recipe | Ratio |
|---|---|
| Mayonnaise | 20 oil : 1 liquid (plus yolk) |
| Vinaigrette | 3 oil : 1 vinegar |
| Hollandaise | 5 butter : 1 yolk : 1 liquid |
| Recipe | Ratio |
|---|---|
| Free-Standing Custard | 2 liquid : 1 egg |
| Crème Anglaise | 4 milk/cream : 1 yolk : 1 sugar |
| Chocolate Sauce | 1 chocolate : 1 cream |
| Caramel Sauce | 1 sugar : 1 cream |