Thanx for the help, and yes, I did have that question in culinary school. The thing is that I did know the ratio, but the amount per gallon was "iffy". Now I can print this out and show it to my chef (who despises culinary school graduates). He believes in doing everything by sight and throws all kinds of remarks at me when I want to measure out things...but no remarks when it comes out perfect (but that's another topic)!! Sodaro, we both are from the western suburbs of Chicago, so I'm interested to hear where you work if you'd like to share it! |