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: 641.815Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
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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