To prevent curdling in cream soups, avoid _______.

       Leading sauce + additional flavorings = __________.

       Meunière Butter is served over __________.

       Which of the following instructions about making hollandaise sauce is not correct?

Tomato bisque is not a true bisque because it does not contain ______.

       Because of the danger of food poisoning, hollandaise sauce must be held at 180°F (82°C).

       Flavored oils should be refrigerated because

       Velouté sauce can be made with __________ stock.

The ratio of egg to butter in hollandaise is approximately:

Raw butter is sometimes added to a sauce to enrich it.