Definitions
Recipe:
A list of specific ingredients, amounts, and directions for preparing a food product or dish.
Ratio:
The relationship of two or more quantities expressed in the same unit. For example, rice pilaf with converted rice is a ratio of 1 part rice to 2 parts hot liquid by volume measurement, expressed as a ratio of 1:2. Ratios should always be expressed with units.
Formula:
A portion of a recipe, or sometimes a whole recipe, in which equal units do not list the ingredients. For example, a mayonnaise formula is 8 ounces of oil per 1 egg yolk. Both formulas and ratios are used to quickly recall the measurement of ingredients for basic recipes.
Notes
In this guide, ratios are expressed in units of volume measurement. This is particularly true for grains and rice. Formulas are expressed in a combination of weight, volume, and other measurements. These ratios and formulas are taken directly from the CIA's Culinary Fundamentals curriculum.
All ratios and formulas in this guide use peeled and trimmed vegetables, large eggs, and kosher salt. When scaling recipes, eggs may be measured by weight as opposed to each. An egg yolk comprises slightly less than 1/3 of the weight of a large egg—1:3 yolk to white or 0.6 ounce yolk for a large egg.
