Kitchen essentials and basic food preparation / (Record no. 5192)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01573nam a2200217Ia 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 | 978-621-406-304-8 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 653 .D56 2021 c.2 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dinaga, Maria Roda D. |
| 245 #0 - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. | Maria Rhoda D. Dinaga and Tenie P. Lizaran |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | 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 | illustration ; |
| Dimensions | 25cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 995 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Introduction and Nutrition and Wellness -- Chapter 2. Sanitation and Safety -- Chapter 3. Tools and Equipment -- Chapter 4. Mise En Place -- Chapter 5. Herbs, Spices and Flavoring Ingredients -- Chapter 6. Culinary Math -- Chapter 7. Plating and Garnishing -- Chapter 8. Basic Principles of Cooking and Food Science -- Chapter 9. Stocks, Soups and Sauces -- Chapter 10. Breakfast Preparation -- Chapter 11. Sandwicches and Hors D' Oeuvres -- Chapter 12. Bread and Pastries -- Chapter 13. Fruits and Vegetables -- Chapter 14. Salads and Dressing -- Chapter 15. Rice, Legumes, Other Grains, Alimentary Paste and Pasta -- Chapter 16. Meat and games -- Chapter 17. Poultry and Games -- Chapter 18. Fish and Shellfish. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This book will serve as your guide for basic knowldege and activity usually performed in our laboratory subjects. As a cook, it is expected that you will be called for a demonstration of what you have learned in school. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Lizaran, Tenie P. |
| 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 - Books atbp. | 995.00 | FIL TX 653 .D56 2021 c.2 | NUBUL000004658 | 12/12/2024 | 12/12/2024 | Filipiniana |
