Seafood basics / (Record no. 9912)

MARC details
000 -LEADER
fixed length control field 01835nam a22003377a 4500
089 ## -
-- 23
-- 641.692 Sm181
-- AV
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190812161551.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field ta
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 170713b2013 wau||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781604900767
040 ## - CATALOGING SOURCE
Transcribing agency HNU
Description conventions rda
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Edition number 23
Placement Code AV
Classification number 641.692 Sm181
084 ## - OTHER CLASSIFICATION NUMBER
Classification number AV
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Small, Tom.
9 (RLIN) 10451
245 ## - TITLE STATEMENT
Title Seafood basics /
Statement of responsibility, etc. with Chef Tom Small ; production team, Kelly & Jim Watt.
264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Issaquah, Washington, U.S.A. :
Name of producer, publisher, distributor, manufacturer Bennett-Watt HD Productions Inc.,
Date of production, publication, distribution, manufacture, or copyright notice ©2013.
300 ## - PHYSICAL DESCRIPTION
Extent 2 videodiscs (164 min.) :
Other physical details sound, color ;
Dimensions 4 3/4 in.
490 ## - SERIES STATEMENT
Series statement Dare to cook.
501 ## - WITH NOTE
With note Instructional program.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Clams -- Mussels -- Oysters -- Crab cakes & cod cakes -- Ceviche -- Classic ceviche -- Lomi lomi salmon -- Cuban style ceviche dressing -- Sushi rice -- Buerre rouge -- Lemon caper aioli -- Remoulade -- Jalapeño cocktail sauce -- Shrimp -- Shrimp cocktail -- Shrimp etouffee -- Blackened catfish -- Slaw dressing -- Slaw mix -- Beer batter -- Dry breading mix -- Whole fish -- Chowders & soups -- Grilling and smoking .
508 ## - CREATION/PRODUCTION CREDITS NOTE
Creation/production credits note Director, Jim Watt, Kelly Watt.
511 ## - PARTICIPANT OR PERFORMER NOTE
Participant or performer note Instructor, Tom Small.
520 ## - SUMMARY, ETC.
Summary, etc. Renowned Seattle Chef Tom Small provides the basics of choosing, storing and preparing seafood. It all starts with the finest quality ingredients, where to look, what to look for and what to avoid. Learn how to best keep your seafood as fresh as possible until you are ready to cook. Then how to prepare fish with a variety of different cooking methods.
521 ## - TARGET AUDIENCE NOTE
Target audience note Junior High School
546 ## - LANGUAGE NOTE
Language note English audio.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Seafood).
9 (RLIN) 10456
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Seafood.
9 (RLIN) 10457
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Audio Visual Materials
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     GC High School Library High School Library Audio Visual Material Section 07/13/2017 Library Fund   AV 641.692 Sm181 EHS0007 07/13/2017 07/13/2017 Audio Visual Materials