Rather, a ratio lists the ingredients and the number of whole parts of each for each ingredient.
Mr. Holt's Pesto (recipe)
10 oz basil leaves
3 oz parmesan cheese
3 fluid ounces olive oil
2 oz pine nuts
1 oz part chopped garlic
10 oz basil leaves
3 oz parmesan cheese
3 fluid ounces olive oil
2 oz pine nuts
1 oz part chopped garlic
Mr. Holt's Pesto (ratio)
5 parts basil leaves
1.5 parts parmesan cheese
1.5 parts olive oil
1 part pine nuts
0.5 part chopped garlic
5 parts basil leaves
1.5 parts parmesan cheese
1.5 parts olive oil
1 part pine nuts
0.5 part chopped garlic
Observe: The ratio doesn't express absolute quantities, but relative amounts of quantities (i.e., ratios).
The Ratio Advantage
1) Ratios are much easier to scale up or down. If you don't like $RCF$s, you might like kitchen ratios.
2) Ratios are easier to remember since there are no units.
Two Types of Calculations
There are two situations where ratios are used in the kitchen:
1) When the desired yield is known.
2) When the desired yield is unknown.
Example: The Desired Yield is Known.
Mr. Holt needs to make $7$ pounds of pesto for a dinner party he is hosting. How much of each ingredient must Mr. Holt use?
Example: The Desired Yield is Unknown.
Mr. Holt has $2$ pounds of basil leaves to make pesto for a dinner party he is hosting. How much pesto can Mr. Holt make?
Examples of Common Kitchen Ratios
Mirepoix
2 parts onion
1 part celery
1 part carrot
2 parts onion
1 part celery
1 part carrot
Vinaigrette
3 parts oil
1 part vinegar
3 parts oil
1 part vinegar
White Rice
1 part rice
2 parts liquid
1 part rice
2 parts liquid
Special Note: the above ratios will work when using units of EITHER weight or volume! :D
Other Examples of Common Kitchen Ratios
Pie Crust
3 parts flour
2 parts fat
1 part liquid
3 parts flour
2 parts fat
1 part liquid
Cookie Dough
1 part sugar
2 parts butter
3 parts flour
1 part sugar
2 parts butter
3 parts flour
Roux
3 parts flour
2 parts fat
3 parts flour
2 parts fat
Dire Warning: the above ratios will ONLY work when using units weight. D:
Example
Rob is serving white rice to $204$ guests. Each portion requires $1.5$ ounces of uncooked white rice. How many pounds of uncooked white rice and how many gallons of liquid should Rob use?
Example
Rob is serving white rice to $184$ guests. Each portion requires $2.5$ ounces of cooked white rice. How many pounds of uncooked white rice and how many gallons of liquid should Rob use?