Kitchen essentials and basic food preparation / (Record no. 1658)

MARC details
000 -LEADER
fixed length control field 01624nam a22002537a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220510021015.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220510b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9786214063048
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 820
Item number D56 2021
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Dinaga, Maria Rhoda D., author.
9 (RLIN) 4996
245 ## - TITLE STATEMENT
Title Kitchen essentials and basic food preparation /
Statement of responsibility, etc. Maria Rhoda D. Dinaga, Tenie P. Lirazan.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Intramuros, Manila :
Name of publisher, distributor, etc. Mindshapers Co., Inc.,
Date of publication, distribution, etc. c2021.
300 ## - PHYSICAL DESCRIPTION
Extent viii, 580 pages :
Other physical details illustrations ;
Dimensions 25 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1 : Introduction and Nutrition and Wellness<br/>Chapter 2 : Sanitation and Safety<br/>Chapter 3 : Tools and Equipment<br/>Chapter 4 : Mise En Place<br/>Chapter 5 : Herbs, Spices and Flavoring Ingredients<br/>Chapter 6 : Culinary Math<br/>Chapter 7 : Plating and Garnishing<br/>Chapter 8 : Basic Principles of Cooking and Food Science<br/>Chapter 9 : Stocks, Soups and Sauces<br/>Chapter 10 : Breakfast Preparation<br/>Chapter 11 : Sandwiches and Hors D' Oeuvres<br/>Chapter 12 : Bread and Pastries<br/>Chapter 13 : Fruits and Vegetables<br/>Chapter 14 : Salads and Dressing<br/>Chapter 15 : Rice, Legumes, Other Grains, Alimentary Pasta and Pasta<br/>Chapter 16 : Meat and Games<br/>Chapter 17 : Poultry and Games<br/>Chapter 18 : Fish and Shellfish
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 Lizaran, Tenie P., author.
9 (RLIN) 4997
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Book
Classification part TX 820 D56 2021
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 Total Checkouts Total Renewals Full call number Barcode Date due Date last seen Date last checked out 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 865.00 1 3 F TX 820 D56 2021 R0012823 10/19/2024 10/15/2025 09/19/2024 c.1 05/10/2022 Book
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University-Learning Resource Center F 04/04/2022 Purchased F 865.00 2 2 F TX 820 D56 2021 R0012824   10/15/2025 03/25/2024 c.2 05/10/2022 Book