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.

       Which of the following small sauces is paired correctly with its distinguishing ingredient?

When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.

A small sauce is made by adding one or more flavoring ingredients to a leading sauce.