| 000 | 02629cgm a2200469 4500 | ||
|---|---|---|---|
| 001 | u141538 | ||
| 003 | SIRSI | ||
| 005 | 20240916205555.0 | ||
| 008 | 090402s2007 nyu037 v eng d | ||
| 020 | _a1583153365 | ||
| 020 | _a9781583153369 | ||
| 035 | _a(Sirsi) i9781583153369 | ||
| 035 | _a(OCoLC)175292468 | ||
| 050 | 0 | 0 | _aTX765 |
| 082 | 0 | 0 | _a641.86; 641.6374 |
| 092 |
_a641.86 _bM562 |
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| 245 | 0 | 0 |
_aMeringue, vanilla sauce and pastry cream _h[videorecording] _cproduced by the Food & Beverage Institute ; producer/writer, Philip E. Miller. |
| 260 |
_aHyde Park, N.Y. : _bCulinary Institute of America, _c2007, 2000. |
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| 300 |
_a1 videodisc : _bsd., col. ; _c4 3/4 in. |
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| 440 | 0 |
_aBakeshop series ; _nvol. 2. |
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| 505 | 0 | _aMeringue (23 min.) -- Vanilla sauce and pastry cream (37 min.). | |
| 500 | _aTitle from container and disc surface. | ||
| 500 | _aPrograms originally produced in 2000. | ||
| 500 | _aOn label: "ProChef training materials". | ||
| 511 | 0 | _aParticipants: Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger. | |
| 511 | 0 | _aParticipants: Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson. | |
| 520 | _aEgg 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 | _aNo Master. | ||
| 650 | 0 | _aBaking. | |
| 650 | 0 | _aCookery (Eggs) | |
| 650 | 0 | _aCookery (Meringue) | |
| 700 | 1 | _aMiller, Philip. E. | |
| 700 | 1 | _aBudd, Dan. | |
| 700 | 1 | _aDonovan, Mary. | |
| 700 | 1 | _aEichelberger, Ezra. | |
| 700 | 1 | _aPhilbrook, Todd. | |
| 700 | 1 | _aSanderson, Rob. | |
| 710 | 2 | _aCulinary Institute of America. | |
| 710 | 2 | _aFood and Beverage Institute (Culinary Institute of America) | |
| 740 | 0 | 2 | _aMeringue. |
| 740 | 0 | 2 | _aVanilla sauce and pastry cream. |
| 999 |
_a641.86 M562 _wDEWEY _c2005 _i51994001583923 _d2005 _f7/5/2023 _g6 _lDISCARD _mLRC _p$49.95 _rY _sY _tDVD _u4/2/2009 _xMEDIA |
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