000 -LEADER |
fixed length control field |
01955cgm a2200421 a 4500 |
001 - CONTROL NUMBER |
control field |
vtls003219030 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
MY-SjTCS |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20200226114800.0 |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
fixed length control field |
vd cvaizu |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110624p20072000nyu060 s00 vleng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
1583153365 (DVD) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9781583153369 (DVD) |
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
Level of rules in bibliographic description |
201111021446 |
Level of effort used to assign nonsubject heading access points |
pushpa |
-- |
201106241110 |
-- |
wilmina |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
641.815 |
Item number |
MER 2007 |
245 00 - TITLE STATEMENT |
Title |
Meringue, vanilla sauce and pastry cream |
Medium |
[videorecording] / |
Statement of responsibility, etc. |
produced by the Food & Beverage Institute ; The Culinary Institute of America. |
246 1# - VARYING FORM OF TITLE |
Display text |
On-screen title: |
Title proper/short title |
Bakeshop series volume 2 |
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. |
c2007. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
1 videodisc (60 min.) : |
Other physical details |
sd., col. ; |
Dimensions |
4 3/4 in. |
490 1# - SERIES STATEMENT |
Series statement |
Bakeshop series ; |
Volume/sequential designation |
vol. 2 |
490 1# - SERIES STATEMENT |
Series statement |
ProChef training materials |
500 ## - GENERAL NOTE |
General note |
Programs originally produced in 2000 |
500 ## - GENERAL NOTE |
General note |
Duration listed on website: 45 min |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
Meringue |
Miscellaneous information |
(23 min.) -- |
Title |
Vanilla sauce and pastry cream |
Miscellaneous information |
(37 min.) |
508 ## - CREATION/PRODUCTION CREDITS NOTE |
Creation/production credits note |
producer/writer, Philip E. Miller. |
511 0# - PARTICIPANT OR PERFORMER NOTE |
Participant or performer note |
Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger |
511 0# - PARTICIPANT OR PERFORMER NOTE |
Participant or performer note |
Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson |
520 ## - SUMMARY, ETC. |
Summary, etc. |
Explores the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. Discusses both classic uses of meringue as well as innovative presentations. Examines the techniques, basic recipes, and quality standards for evaluating vanilla sauce and pastry cream. |
538 ## - SYSTEM DETAILS NOTE |
System details note |
DVD |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Baking |
9 (RLIN) |
14134 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking (Eggs) |
9 (RLIN) |
47136 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Cooking (Meringue) |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Miller, Philip E. |
710 2# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Culinary Institute of America |
9 (RLIN) |
11939 |
710 2# - ADDED ENTRY--CORPORATE NAME |
Corporate name or jurisdiction name as entry element |
Food and Beverage Institute (Culinary Institute of America) |
9 (RLIN) |
14051 |
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
Uniform title |
Bakeshop series ; |
Volume/sequential designation |
vol. 2 |
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
Uniform title |
ProChef training materials |
9 (RLIN) |
97582 |
920 ## - Programme |
Programme |
AVLS : 165896 |
999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
Koha biblionumber |
138021 |
Koha biblioitemnumber |
138021 |