Remember: Start with room temperature ingredients

Doughs
Bread = 5 parts our : 3 parts water (plus yeast and salt)" Pasta Dough = 3 parts our : 2 parts egg" Pie Dough = 3 parts four : 2 parts fat : 1 part water" Biscuit = 3 parts our : 1 part fat : 2 parts liquid" Cookie Dough = 1 part sugar : 2 parts fat : 3 parts our" mix; raise twice, covered mix; rest cut fat into our; add cold water cut fat into our; add liquid; rest cream sugar & fat; add our

Pte Choux = 2 parts water : 1 part butter : 1 part our : 2 parts egg" " simmer butter & water; add our & cook briey; cool briey then add egg one at a time

Batters
Pound Cake = 1 part butter : 1 part sugar : 1 part egg : 1 part our" " cream butter & sugar; add egg then our Sponge Cake = 1 part butter : 1 part sugar : 1 part egg : 1 part our" " whip egg & sugar; fold in our; fold in melted butter Angel Food Cake = 3 parts egg white : 3 parts sugar : 1 part our " whip egg whites; add the sugar; fold in our & other sugar Quick Bread = 2 parts our : 2 parts liquid : 1 part egg : 1 part butter" " whisk liquid, egg & melted butter; add our; same for the below Mufn = 2 parts our : 2 parts liquid : 1 part egg : 1 part butter" Fritter = 2 parts our : 2 parts liquid : 1 part egg" Pancake = 2 parts our : 2 parts liquid : 1 part egg : 1/2 part butter" Popover = 2 parts liquid : 1 part egg : 1 part our" Crepe = 1 part liquid : 1 part egg : 1/2 part our" see above see above see above see above whisk to combine

Custards
Free-Standing Custard = 2 parts liquid : 1 part egg" whisk to combine Crme Anglaise = 4 parts milk/cream : 1 part yolk : 1 part sugar" " whisk together yolk & sugar; simmer milk; pour milk into yolk while whisking; thicken on medium heat Chocolate Sauce = 1 part chocolate : 1 part cream" simmer cream; pour cream over chopped chocolate Caramel Sauce = 1 part sugar : 1 part cream" brown sugar; whisk in cream

1 stick butter 4 oz."

1 cup our 5 oz."

1 large egg 2 oz."

1 cup sugar 8 oz.

Stocks and Sauces

Stock : 3 parts water : 2 parts bones" roast bones; simmer for up to 6 hours at 180 or 190 Consomm = 12 parts stock : 3 parts meat : 1 part mirepoix : 1 part egg white" " simmer; reduce heat; do not disturb the raft Roux = 3 parts our : 2 parts fat" Thickening Ratio = 10 parts liquid : 1 part roux" Beurre Mani = 1 part our : 1 part butter (by volume)" Slurry = 1 part cornstarch : 1 part water" Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid rub butter into our should look like heavy cream let butter bubble; brown

Farir
Sausage = 3 parts meat : 1 part fat " mix seasoning & diced fat & meat; chill at least 2 hours; grind; mix for at least 1 minute; stuff casings Sausage Seasoning = 60 parts meat/fat : 1 part salt" for seasonings, use known good pairings Mousseline = 8 parts meat : 4 parts cream : 1 part egg" " chill ingredients; puree meat & egg; add cream; poach Brine = 20 parts water : 1 part salt"

Fat-Based Sauces
Mayonnaise = 20 parts oil : 1 part liquid (plus yolk)" Vinaigrette = 3 parts oil : 1 part vinegar" whisk yolk & liquid; slowly whisk in oil whisk together

Hollandaise = 5 parts butter : 1 part yolk : 1 part liquid " heat liquid & yolk over a double boiler; double in size; remove from heat & whisk in melted butter

1 teaspoon salt oz."

1 cup salt 8 oz.