Introduction to culinary arts / (Record no. 21473)

MARC details
000 -LEADER
fixed length control field 01620nam a2200241Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NULRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250520103022.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250520s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9786214063239
040 ## - CATALOGING SOURCE
Transcribing agency NULRC
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 661 .L34 2022
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Lago, Elpedia M. Marte-
Relator term author
245 #0 - TITLE STATEMENT
Title Introduction to culinary arts /
Statement of responsibility, etc. Elpedia M. Marte-Lago and Xenia Zioneka P. Aquino-Pauig
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Manila, Philippines :
Name of publisher, distributor, etc. Mindshapers Co. Inc.,
Date of publication, distribution, etc. c2022
300 ## - PHYSICAL DESCRIPTION
Extent x, 361 pages ;
Dimensions 26 cm.
365 ## - TRADE PRICE
Price amount PHP491
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1 : The Food Industry -- Chapter 2 : Organizing and Preparing Food -- Chapter 3 : Food Presentation and Appropriate Garnishing -- Chapter 4 : Boiling and Simmering -- Chapter 5 : Poaching -- Chapter 6 : Steaming -- Chapter 7 : Roasting -- Chapter 8 : Baking -- Chapter 9 : Grilling and Broiling -- Chapter 10 : Shallow-Frying -- Chapter 11 : Deep-Frying -- Chapter 12 : Braising -- Chapter 13 : Stewing -- Chapter 14 : Stocks, Sauces, and Soup -- Chapter 15 : Salad, Appetizers and Sandwiches -- Chapter 16 : Vegetables -- Chapter 17 : Eggs -- Chapter 18 : Farinaceous and Pasta Dishes -- Chapter 19 : Everything About Meat -- Chapter 20 : Poultry -- Chapter 21 : Fish and Shellfish.
520 ## - SUMMARY, ETC.
Summary, etc. This book is designed so that you can read each chapter, participate in the activities and then answer the question at the end to reinforce the knowledge you have gained.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COOKING -- STUDY AND TEACHING
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Aquino-Pauig, Xenia Zioneka P.
Relator term co-author
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Hospitality Management LRC - Main National University - Manila Filipiniana 07/29/2023 Purchased - Mindshapers 491.00   FIL TX 661 .L34 2022 NULIB000019232 05/20/2025 c.1 05/20/2025 Books