Meringue, vanilla sauce and pastry cream  [videorecording] / 
On-screen title:  Bakeshop series volume 2 
produced by the Food & Beverage Institute ; The Culinary Institute of America. 
 - [Hyde Park, N.Y.] :  Culinary Institute of America,  c2007. 
 - 1 videodisc (60 min.) :  sd., col. ;  4 3/4 in. 
 - Bakeshop series ;  vol. 2 ProChef training materials .
 - Bakeshop series ;  vol. 2 ProChef training materials .
<br/><br/> Programs originally produced in 2000  Duration listed on website: 45 min 
<br/><br/>Meringue  Vanilla sauce and pastry cream  (23 min.) --  (37 min.) 
<br/><br/>producer/writer, Philip E. Miller.  producer/writer, Philip E. Miller. 
<br/><br/>Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson 
<br/><br/> 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. 
<br/><br/><br/>DVD 
<br/><br/><label>ISBN: </label>1583153365 (DVD) 9781583153369 (DVD) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking<br/>Cooking (Eggs)<br/>Cooking (Meringue)
<br/><br/><label>Dewey Class. No.: </label>641.815  / MER 2007