Mastering knife skills / (Record no. 48)

MARC details
000 -LEADER
fixed length control field 01405nam a22002537a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220701032220.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201116b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781635498905
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 TX 657
Item number M37 2019
245 ## - TITLE STATEMENT
Title Mastering knife skills /
Statement of responsibility, etc. edited by Denise Russo.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Larsen and Keller,
Date of publication, distribution, etc. c2019.
300 ## - PHYSICAL DESCRIPTION
Extent vii, 221 pages :
Other physical details illustrations (chiefly colour) ;
Dimensions 23 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. The proper use of a knife is very important in the culinary arts. Uniform cooking of dishes as well as the release of flavors require proper cutting of ingredients. Different cutting techniques include the chop, the dice, the slice and cut, chiffonade and julienne. Certain food preparations require specific techniques of cutting ingredients as well as specifically designed knives. This book, with its detailed data, will prove immensely beneficial to professionals and students involved in this area. The extensive contents of this book provide the readers with a thorough understanding of this craft.
546 ## - LANGUAGE NOTE
Language note English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Knives.
9 (RLIN) 45
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking.
9 (RLIN) 26
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cutting.
9 (RLIN) 46
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Russo, Denise, editor.
9 (RLIN) 47
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Edition TX 657 M37 2019
Source of classification or shelving scheme Library of Congress Classification
Call number prefix CIR
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 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-Learning Resource Center GCS 11/16/2020 Purchased GCS 1039.20 1 3 CIR TX 657 M37 2019 R0011650 10/15/2025 03/14/2024 1 11/16/2020 Book