Kitchen essentials and basic food preparation / (Record no. 5047)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01495nam a2200205Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NUBLRC |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241210s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-621-04-0382-4 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 943 .C67 2020 c.1 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Cornell, Daryl Ace V. |
| 245 #0 - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. | Daryl Ace V. Cornell and Reil G. Cruz |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila : |
| Name of publisher, distributor, etc. | Rex Book Store, |
| Date of publication, distribution, etc. | c2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 213 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 405 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliography |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Lesson 1. Sanitation and Safety in Culinary Operations -- Lesson 2. The Kitchen Organization and Layout -- Lesson 3. Kitchen Tools and Equipment -- Lesson 4. The Mise En Place: Basic Food Preperation and Techniques -- Lesson 5. Cooking Techniques -- Lesson 6. Stocks -- Lesson 7. Sauces -- Lesson 8. Soups -- Lesson 9. Starches -- Lesson 10. Meat -- Lesson 11. Poultry -- Lesson 12. Fish and Shellfish -- Lesson 13. Eggs -- Lesson 14. Vegetables -- Lesson 15. Appetizers. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book will let aspiring culinary students experience the basic skills important in the study of gastronomy. Emerging trends and issues regarding high skill orientation in the kitchen and utilization of technology pose a challenge, which is why familiarization of basic skills is a mandatory requirement for kitchen users. This book is a comprehensive resource material for aspiring chefs to learn culinary fundamentals and essentials. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | NU BALIWAG | NU BALIWAG | Filipiniana | Purchased - Rex Bookstore Book Store | 405.00 | FIL TX 943 .C67 2020 c.1 | NUBUL000004494 | 12/12/2024 | 12/12/2024 | Filipiniana |
