Kitchen essentials and basic food preparation / (Record no. 1262)

MARC details
000 -LEADER
fixed length control field 01372nam a22002777a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220919022601.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210622b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 978-621-04-0382-4
040 ## - CATALOGING SOURCE
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
Original cataloging agency CvSU-CCAT Campus Library.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number F TX 820
Item number C67 2020
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Cornell, Daryl Ace V., author.
9 (RLIN) 3855
245 ## - TITLE STATEMENT
Title Kitchen essentials and basic food preparation /
Statement of responsibility, etc. Daryl Ace V. Cornell, Reil G. Cruz, coordinator.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Manila :
Name of publisher, distributor, etc. Rex Book Store, Inc.,
Date of publication, distribution, etc. c2020.
300 ## - PHYSICAL DESCRIPTION
Extent vi, 213 pages :
Other physical details illustrations ;
Dimensions 26 cm.
490 ## - SERIES STATEMENT
Series statement (HRM-Tourism series)
501 ## - WITH NOTE
With note Outcomes-Based Education.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Miscellaneous information 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.
546 ## - LANGUAGE NOTE
Language note In English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Quantity cooking.
9 (RLIN) 3858
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service.
9 (RLIN) 58
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Cruz, Reil G., author.
9 (RLIN) 1677
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Book
Classification part TX 820 C67 2020
Call number prefix F
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 Coded location qualifier Cost, normal purchase price Full call number Barcode Date last seen Copy number Koha item type Total Checkouts Total Renewals Date last checked out
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 04/28/2021 Purchased F 350.00 F TX 820 C67 2020 R0012373 10/15/2025 c.1 Book      
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 04/28/2021 Purchased F 350.00 F TX 820 C67 2020 R0012374 10/15/2025 c.2 Book 2 1 03/27/2023
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 04/28/2021 Purchased F 350.00 F TX 820 C67 2020 R0012375 10/15/2025 c.3 Book      
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus F 04/28/2021 Purchased F 350.00 F TX 820 C67 2020 R0012376 10/15/2025 c.4 Book 6 14 06/02/2024