Introduction to culinary arts / (Record no. 21473)
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000 -LEADER | |
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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 |
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 |
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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 |