Certified Research Chef (CRC®)

When preparing a classic mirepoix for a stock, what is the standard ratio of its vegetable components by weight?

1 part onion, 1 part carrot, 1 part celery 2 parts onion, 1 part carrot, 1 part celery 1 part onion, 2 parts carrot, 1 part celery 3 parts onion, 2 parts carrot, 1 part celery

Correct Answer:

2 parts onion, 1 part carrot, 1 part celery

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