Cooking Ratios-A Handy Tip

Doughs:

The parts in the table below shows ratios of ingredients based on weights of ingredients.

Food	Parts Flour	Parts Liquid	Parts Fat	Parts Egg	Other
Bread	5 parts Flour	3 parts water			yeast and salt
Pizza Dough	5 parts Flour	3 parts water	1 Tb olive oil for 1000g flour		basic bread dough using half the yeast (1.5g / 1000g flour)
Pasta Dough	3 parts Flour			2 parts Egg
Pot Sticker Dough	2 parts Flour	1 part water
Cookie Dough	3 parts flour		2 parts fat		1 part sugar
Pie Dough	3 parts flour	1 part water	2 parts fat
Biscuit	3 parts flour	2 parts liquid	1 part fat
Pate a Choux	1 part flour	2 parts water	1 part butter	2 parts Egg
Crackers	4 parts flour	3 parts liquid	1 part fat

Batters

How you mix batters is important

Pound cake: mix butter + sugar, then add eggs and flour: Called Creaming method

Sponge cake: beat sugar and eggs first - whip to triple volume, then add butter: Called Foaming Method

Pancakes, mix all at once (standard method).

Food	Parts Flour	Parts Liquid	Parts Fat	Parts Egg	Other
Pound Cake	1 part Flour		1 part butter	1 part egg	1 part sugar
Sponge Cake	1 part Flour		1 part butter	1 part egg	1 part sugar
Angel Food Cake	1 part Flour			3 parts egg white	3 part sugar
Quick Bread	2 Flour	2 liquid	1 Butter	1 Egg
Cookie Dough	3 parts flour		2 parts fat		1 part sugar
Muffin	2 Flour	2 liquid	1 Butter	1 Egg
Fritter	2 Flour	2 Liquid		1 Egg
Pancake	2 Flour	2 Liquid	1/2 butter	1 Egg
Popover	1 Flour	1 Liquid		1 Egg
Crepe	.5 Flour	1 Liquid		1 Egg

Stocks and Sauces:

Food	Parts Liquid	Parts Meat	Parts Bones	Other	Thickener
Stocks	3 parts water		2 parts bones
Consomme	12 parts stock	2 parts meat	1 part mirepoix*	1 part egg white
Roux				2 parts Fat	3 parts Flour
Thickening Ratio	10 parts liquid				1 part Roux
Beurre Manie				1 part butter (by volume)	1 part Flour
Slurry	1 part liquid				1 part Cornstarch
Thickening Rule					1 T starch will thicken 1 cup liquid
Brine	20 parts water			1 part salt

Sauces

Food	Parts Fat	Liquids	Egg Yolk	Other
Mayonnaise	20 parts oil	1 part liquid	egg yolk (measure as part of the 1 part liquid)
Vinaigrette	3 parts oil	1 part Vinegar
Hollandaise	5 parts butter	1 part liquid	1 part yolk

Custards

Standard custard recipes: 16 oz milk + 8 oz (4 large) eggs, same ratio: 1/c milk + 1 egg (2 oz)

Food	Liquid	Egg	Sugar	Other
Free standing custard	2 parts liquid	1 part egg
Creme Anglaise	4 parts milk/cream	1 part yolk	1 part sugar
Chocolate Sauce	1 part creme			1 part chocolate
Caramel Sauce	1 part creme		1 part sugar