Normal view MARC view ISBD view

Meringue, vanilla sauce and pastry cream [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institute of America.

Contributor(s): Miller, Philip E | Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).
Series: Bakeshop series: vol. 2; ProChef training materials: Publisher: [Hyde Park, N.Y.] : Culinary Institute of America, c2007Description: 1 videodisc (60 min.) : sd., col. ; 4 3/4 in.ISBN: 1583153365 (DVD); 9781583153369 (DVD).Other title: Bakeshop series volume 2 [On-screen title:].Subject(s): Baking | Cooking (Eggs) | Cooking (Meringue)DDC classification: 641.815
Contents:
Meringue Vanilla sauce and pastry cream
Production Credits: producer/writer, Philip E. Miller.
Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra EichelbergerVanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob SandersonSummary: 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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Media Resources Taylor's Library-TU
641.815 MER 2007 (Browse shelf) 1 Available AVLSx,AVLSx,02,GR 1000525519

Programs originally produced in 2000

Duration listed on website: 45 min

Meringue (23 min.) -- Vanilla sauce and pastry cream (37 min.)

producer/writer, Philip E. Miller.

Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger

Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson

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.

DVD