Introduction to Culinary Arts/ (Record no. 28537)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01404nam a22002657a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240302114141.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240302b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786214063239 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | TUPM |
| Language of cataloging | eng |
| Transcribing agency | - |
| Modifying agency | - |
| Description conventions | rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 661 |
| Item number | L34 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Marte-Lago, Elpedia M. |
| 245 ## - TITLE STATEMENT | |
| Title | Introduction to Culinary Arts/ |
| Statement of responsibility, etc. | Elpedia M. Marte-Lago and Chef Xenia Zionera P. Aquino-Pauig |
| 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 |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part 1 Chapter 1 The Food Industry Chapter 2 Organizing and Preparing Food Chapter 3 Food Presentation and Appropriate Garnishing Part 2 Chapter 4 Boiling and Simmering Chapter 5 Poaching Chapter 6 Steaming Chapter 7 Roasting Chapter 8 Baking Chapter 9 Grilling and Broiling Chapter 10 Shallow-Frying Chapter 11 Deep-Frying Chapter 12 Braising Chapter 13 Stewing Part 3 Chapter 14 Stocks, Sauces and Soup Chapter 15 Sald, Appetizers and Sandwiches Chapter 16 Vegetables Chapter 17 Eggs Chapter 18 Farinaceous and Pasta Dishes Chapter 19 Everything about Meat Chapter 20 Poultry Chapter 21 Fish and Shellfish Chapter 14 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Book |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Inventory number | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | TUP Manila Library | TUP Manila Library | CLA-Learning Resource Center | 02/13/2024 | CLA-284 | FIL TX 541 L34 2022 | CLA000284 | 03/02/2024 | 02/13/2024 | Book |