Introduction to culinary arts / (Record no. 126541)

MARC details
000 -LEADER
fixed length control field 01642nam a22002657a 4500
003 - CONTROL NUMBER IDENTIFIER
control field phtghnu
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240620113159.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field ta
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230317b2022 ph ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9786214063239 (pbk)
040 ## - CATALOGING SOURCE
Language of cataloging eng
Transcribing agency HNU
Description conventions rda
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Placement Code Fil
Classification number 641.5 L13
Item number 2022
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Lago, Elpedia M Marte.
245 ## - TITLE STATEMENT
Title Introduction to culinary arts /
Statement of responsibility, etc. Dr. Elpedia M Marte-Lago, Chef Xenia Zioneka P. Aquino-Pauig.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Intramuros, Manila, Philippines :
Name of producer, publisher, distributor, manufacturer Mindshapers Co., Inc.,
Date of production, publication, distribution, manufacture, or copyright notice 2022.
300 ## - PHYSICAL DESCRIPTION
Extent x, 361 pages :
Other physical details illustrations ;
Dimensions 26 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Part 1 <br/>Chapter 1 The Food Industry<br/>Chapter 2 Organizing and Preparing Food<br/>Chapter 3 Food Presentation and Appropriate Garnishing<br/>Part 2<br/>Chapter 4 Boiling and Simmering<br/>Chapter 5 Poaching<br/>Chapter 6 Steaming<br/>Chapter 7 Roasting<br/>Chapter 8 Baking<br/>Chapter 9 Grilling and Broiling<br/>Chapter 10 Shallow-Frying<br/>Chapter 11 Deep-Frying<br/>Chapter 12 Braising<br/>Chapter 13 Stewing<br/>Part 3<br/>Chapter 14 Stocks, Sauces and Soup<br/>Chapter 15 Sald, Appetizers and Sandwiches<br/>Chapter 16 Vegetables<br/>Chapter 17 Eggs<br/>Chapter 18 Farinaceous and Pasta Dishes<br/>Chapter 19 Everything about Meat<br/>Chapter 20 Poultry<br/>Chapter 21 Fish and Shellfish<br/>Chapter 14
521 ## - TARGET AUDIENCE NOTE
Target audience note Junior High School
Source Technology and Livelihood Education(TLE)
546 ## - LANGUAGE NOTE
Language note Text in English
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Pauig, Xenia Zioneka P. Aquino.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Classification part 600-699
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     FIL High School Library High School Library General Circulation Section 02/10/2023 Library Fund   Fil 641.5 L13 2022 JHS000479 03/17/2023 03/17/2023 Books