Meringue, vanilla sauce and pastry cream (Record no. 2005)

MARC details
000 -LEADER
fixed length control field 02629cgm a2200469 4500
001 - CONTROL NUMBER
control field u141538
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205555.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090402s2007 nyu037 v eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1583153365
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781583153369
035 ## - SYSTEM CONTROL NUMBER
System control number (Sirsi) i9781583153369
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)175292468
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX765
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.86; 641.6374
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.86
Item number M562
245 00 - TITLE STATEMENT
Title Meringue, vanilla sauce and pastry cream
Medium [videorecording]
Statement of responsibility, etc. produced by the Food & Beverage Institute ; producer/writer, Philip E. Miller.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hyde Park, N.Y. :
Name of publisher, distributor, etc. Culinary Institute of America,
Date of publication, distribution, etc. 2007, 2000.
300 ## - PHYSICAL DESCRIPTION
Extent 1 videodisc :
Other physical details sd., col. ;
Dimensions 4 3/4 in.
440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Bakeshop series ;
Number of part/section of a work vol. 2.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Meringue (23 min.) -- Vanilla sauce and pastry cream (37 min.).
500 ## - GENERAL NOTE
General note Title from container and disc surface.
500 ## - GENERAL NOTE
General note Programs originally produced in 2000.
500 ## - GENERAL NOTE
General note On label: "ProChef training materials".
511 0# - PARTICIPANT OR PERFORMER NOTE
Participant or performer note Participants: Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger.
511 0# - PARTICIPANT OR PERFORMER NOTE
Participant or performer note Participants: Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson.
520 ## - SUMMARY, ETC.
Summary, etc. Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will: Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. Learn both classic uses of meringue as well as innovative presentations. Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker's art. The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section on Vanilla Sauce and Pastry Cream, you will: Explore the techniques and basic recipes for these staples of fine pastries. Learn the quality standards for evaluating vanilla sauce and pastry cream.
590 ## - LOCAL NOTE (RLIN)
Local note No Master.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Baking.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery (Eggs)
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery (Meringue)
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Miller, Philip. E.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Budd, Dan.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Donovan, Mary.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Eichelberger, Ezra.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Philbrook, Todd.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sanderson, Rob.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Food and Beverage Institute (Culinary Institute of America)
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE
Uncontrolled related/analytical title Meringue.
740 02 - ADDED ENTRY--UNCONTROLLED RELATED/ANALYTICAL TITLE
Uncontrolled related/analytical title Vanilla sauce and pastry cream.
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001583923
-- 7/5/2023
-- 6
-- DISCARD
-- LRC
-- $49.95
-- Y
-- Y
-- DVD
-- 4/2/2009
-- MEDIA

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