TY  - ADVS
AU  - Miller,PhilipE.
AU  - Budd,Dan
AU  - Donovan,Mary
AU  - Eichelberger,Ezra
AU  - Philbrook,Todd
AU  - Sanderson,Rob
ED  - Culinary Institute of America.
ED  - Food and Beverage Institute (Culinary Institute of America)
TI  - Meringue, vanilla sauce and pastry cream 
SN  - 1583153365
AV  - TX765 
U1  - 641.86; 641.6374 
PY  - 2007///, 2000
CY  - Hyde Park, N.Y. : 
PB  - Culinary Institute of America
KW  - Baking
KW  - Cookery (Eggs)
KW  - Cookery (Meringue)
N1  - Title from container and disc surface; Programs originally produced in 2000; On label: "ProChef training materials"; Meringue (23 min.) -- Vanilla sauce and pastry cream (37 min.); Participants: Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger; Participants: Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson
N2  - 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
ER  -