Introduction to culinary arts / (Record no. 1651)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01599nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509224829.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220509b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786214063239 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | CvSU-CCAT Campus Library. |
| Language of cataloging | English. |
| Transcribing agency | CvSU-CCAT Campus Library. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | F TX 661 |
| Item number | L34 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lago, Elpedia M. Marte, author. |
| 9 (RLIN) | 4976 |
| 245 ## - TITLE STATEMENT | |
| Title | Introduction to culinary arts / |
| Statement of responsibility, etc. | Dr. Elpedia M. Marte-Lago, Chef Xenia Zioneka P. Aquino. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Intramuros, Manila : |
| Name of publisher, distributor, etc. | Mindshapers Co., Inc., |
| Date of publication, distribution, etc. | c2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 361 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1 : The Food Industry<br/>Chapter 2 : Organizing and Preparing Food<br/>Chapter 3 : Food Presentation and Appropriate Garnishing<br/>Chapter 4 : Boiling and Simmering<br/>Chapter 5 : Poaching<br/>Chapter 6 : Steaming<br/>Chapter 7 : Roasting<br/>Chapter 8 : Baking<br/>Chapter 9 : Grilling and Broiling<br/>Chapter 10 : Shallow-Frying<br/>Chapter 11 : Deep-Frying<br/>Chapter 12 : Braising<br/>Chapter 13 : Stewing<br/>Chapter 14 : Stocks, Sauces, and Soup<br/>Chapter 15 : Salad, Appetizers and Sandwiches<br/>Chapter 16 : Vegetables<br/>Chapter 17 : Eggs<br/>Chapter 18 : Farinaceous and Pasta Dishes<br/>Chapter 19 : Everything About Meat<br/>Chapter 20 : Poultry<br/>Chapter 21 : Fish and Shellfish |
| 546 ## - LANGUAGE NOTE | |
| Language note | In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| Form subdivision | Study and teaching. |
| 9 (RLIN) | 4977 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| Form subdivision | Safety measures. |
| 9 (RLIN) | 4410 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Aquino, Chef Xenia Zioneka P., author. |
| 9 (RLIN) | 4978 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Book |
| Item part | TX 661 L34 2022 |
| Call number prefix | F |
| 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 | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Book | Cavite State University - CCAT Campus | Cavite State University - CCAT Campus | F | 04/04/2022 | Purchased | F | 790.00 | F TX 661 L34 2022 | R0012789 | 10/15/2025 | c.1 | 05/09/2022 | Book | |||||
| Library of Congress Classification | Book | Cavite State University - CCAT Campus | Cavite State University - CCAT Campus | F | 04/04/2022 | Purchased | F | 790.00 | F TX 661 L34 2022 | R0012790 | 10/15/2025 | c.2 | 05/09/2022 | Book |