Introduction to culinary arts / (Record no. 5166)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01454nam a2200229Ia 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 | 978-621-406-323-9 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 661 .L34 2022 c.1 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lago, Elpedia M. Marte |
| 245 #0 - TITLE STATEMENT | |
| Title | Introduction to culinary arts / |
| Statement of responsibility, etc. | Elpedia M. Marte- Lago and Xenia Zioneka P. Aquino- Pauig |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila : |
| Name of publisher, distributor, etc. | Mindshapers Co., Inc., |
| Date of publication, distribution, etc. | c2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 361 pages : |
| Dimensions | 26cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 1390 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes glossary and bibliography |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. The Food Industry -- Chapter 2. Organizing and Preparing Food -- Chapter 3. Food Presentation and Appropriate Garnishing -- Chapter 4. Boiling and Simmering -- Chapter 5. Poaching -- Chapter 6. Steaming -- Chapter 7. Roasting -- Chapter 8. Baking -- Chapter 9. Grilling and Boiling -- Chapter 10. Shalllow-Frying -- Chapter 11. Deep-Frying -- Chapter 12. Braising -- Chapter 13. Stewing -- Chapter 14. Stocks, Sauces, and Soup -- Chapter 15. Salad, 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. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book will help you to acquire the basic skills and knowledge you need to be a good cook. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKING -- STUDY AND TEACHING |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Pauig, Xenia Zioneka P. Aquino. |
| 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 - International Book Royale Inc. | 1390.00 | FIL TX 661 .L34 2022 c.1 | NUBUL000004632 | 12/12/2024 | 12/12/2024 | Filipiniana |
