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Course 399 · Lesson 03

Cooking by Ratio: The Chef's Path Beyond the Recipe

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My Courses  ›  Cooking by Ratio: The Chef's Path Beyond the Recipe  ›  Lesson 03

The Ratio Families I: Doughs, Cakes, and Batters

399.3 Lesson 03 of 08 3 quiz questions 1 assignment

The book gives us a printed list of the most common culinary ratios, and in this lesson we learn to read it as a chef reads a menu — seeing the relationships between dishes, not just isolated formulas. We begin with the three families that share flour as their spine: doughs, cakes, and the thin batters between them.

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