Question

If you need to make 4 quarts of a standard vinaigrette, which of the following ratios would produce the best results?

1) 1 part vinegar to 3 parts oil
2) 2 parts vinegar to 2 parts oil
3) 3 parts vinegar to 1 part oil
4) 4 parts vinegar to 4 parts oil

Answer 1

To make 4 quarts of vinaigrette, the best ratio is 1 part vinegar to 3 parts oil. Convert 4 quarts to ounces or cups, then apply the ratio to determine the quantity of each ingredient, resulting in 32 ounces of vinegar to 96 ounces of oil or 4 cups of vinegar to 12 cups of oil.

Step-by-step explanation:

To make 4 quarts of a standard vinaigrette, the ratio that would produce the best results is option 1: 1 part vinegar to 3 parts oil. This is a classic ratio used in vinaigrette recipes, providing a balance between the acidity of the vinegar and the richness of the oil.

When making the vinaigrette, you'll be working with volume measurements. To determine the amount of each ingredient needed for 4 quarts, you would first need to convert the 4 quarts into cups or ounces since recipes often use these smaller units. There are 32 fluid ounces in 1 quart, so 4 quarts equals 128 fluid ounces. If you were using cups, there are 4 cups in a quart, hence 4 quarts equal to 16 cups.

Once you have the total volume in the units you're working with, you can apply the ratio. For instance, if you're using the 1:3 ratio and you're working with ounces, you would divide 128 fluid ounces by 4 parts (1 part vinegar + 3 parts oil) to determine the amount of each part. In this case, it would be 32 ounces of vinegar and 96 ounces of oil. If using the cups measurement, it would be 4 cups of vinegar to 12 cups of oil.