Introduction to culinary arts / (Record no. 5619)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01283nam 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 | 978-621-406-323-9 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NUBLRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | FIL TX 661 .L34 2022 c.2 |
| 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 Chef Xenia Zioneka P. Aquino-Paguig |
| 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, 359 pages : |
| Dimensions | 26cm. |
| 365 ## - TRADE PRICE | |
| Price amount | 825 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Include bibliography. |
| 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. Deeep-frying -- Chapter 12. Braising -- Chapter 13. Stewing -- Part 3. Chapter 14. Stock, sauces and soup -- Chapter 15. Salad, appetizers and sandwiches -- Chapter 16. Vegetables -- Chapter 17. Eggs -- Chapter 18. Faranaceous and paasta dishes -- Chapter 19. Everything about meat -- Chapter 20. Poultry -- Chapter 21. Fish and shelfish. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKING |
| 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| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date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. | 825.00 | FIL TX 661 .L34 2022 c.2 | NUBUL000005133 | 12/12/2024 | 12/12/2024 | Books |
