Kitchen essentials and basic food preparation / (Record no. 21560)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01288nam a2200253Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520103024.0 |
| 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 | 9786210403824 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 943 .C67 2020 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Cornell, Daryl Ace V. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. | Daryl Ace V. Cornell and Claire Ann M. Yao |
| 250 ## - EDITION STATEMENT | |
| Edition statement | First Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila, Philippines : |
| Name of publisher, distributor, etc. | Rex Book Store, |
| Date of publication, distribution, etc. | c2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 213 pages : |
| Other physical details | illustrations ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP405 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Sanitation and Safety in Culinary Operations -- 2. The Kitchen Organization and layout -- 3. Kitchen Tools and Equipment -- 4. The Mise En Place: Basic Food Preparation and Techniques -- 5. Cooking Techniques -- 6. Stocks -- 7. Sauces -- 8. Soups -- 9. Starches -- 10. Meat -- 11. Poultry -- 12. Fish and Shellfish -- 13. Eggs -- 14. Vegetables and fruits -- 15. Appetizers. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The contents of this book signify the technical know-how a starting or aspiring cook or chef needs to achieve before he/she advances his/her culinary skills. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD SERVICE |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Yao, Claire Ann M. |
| 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 | 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 | 11/04/2023 | Purchased - Rex | FIL TX 943 .C67 2020 | NULIB000019319 | 05/20/2025 | c.1 | 05/20/2025 | Books |