| 000 -LEADER |
|---|
| fixed length control field |
01868nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
phtghnu |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230705101611.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230705b2021 ph ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214063048 (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 |
338.4764795 D61 |
| Item number |
2021 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dinaga, Maria Rhoda D., |
| Relator term |
author. |
| 210 ## - ABBREVIATED TITLE |
|---|
| Source |
Kitchen essentials & basic food preparation |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. |
Maria Rhoda D. Dinaga, MAIE-HRM; Tenie P. Lirazan, MBA. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Manila, Philippines : |
| Name of producer, publisher, distributor, manufacturer |
Mindshapers Co., Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2021. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 580 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter<br/>1 Introduction and Nutrition and Wellness<br/>2 Sanitation and Safety<br/>3 Tools and Equipment<br/>4 Mise En Place<br/>5 Herbs, Spices and Flavoring Ingredients<br/>6.Culinary Math<br/>7 Plating and Garnishing<br/>8 Basic Principles of Cooking and Food Service<br/>9 Stocks, Soups and Sauces<br/>10 Breakfast Preparation<br/>11 Sandwiches and Hors D' Oeuvres<br/>12 Bread and Pastries<br/>13 Fruits and Vegetables<br/>14 Salads and Dressing<br/>15 Rice, Legumes, Other Grains, Alimentary Paste and Pasta<br/>16 Meat and Games<br/>17 Poultry and Games<br/>18 Fish and Shellfish |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
College of Business and Accountancy |
| Source |
Bachelor of Science in Hospitality Management |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
College of Education |
| Source |
Bachelor of Technology and Livelihood Education major in Home Economics |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food handling |
| Form subdivision |
Safety measures. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| Form subdivision |
Equipment and supplies. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lirazan, Tenie P., |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
| Classification part |
300-399 |
