Introduction to culinary arts / (Record no. 95130)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01177nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240514143507.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240514t2022 |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786214063239 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | SHS FIL TX 724 M37 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 & Xenxia Zioneka P. Aquino-Pauig |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Manila, PH : |
| Name of producer, publisher, distributor, manufacturer | Mindshapers , |
| Date of production, publication, distribution, manufacture, or copyright notice | 2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 360 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm. |
| 336 ## - CONTENT TYPE | |
| Source | rdacontent |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Source | rdamedia |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Source | rdacarrier |
| Carrier type term | volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | ch.1 The food industry-- ch.2 Organizing and preparing food -- ch.3 Food presentation and appropriate garnishing -- ch.4 Boiling and simmering -- ch.5 Poaching -- ch.6 Steaming -- ch.7 Roasting -- ch.8 Baking -- ch.9 Grilling and broiling -- ch.10 Shallow-frying -- ch.11 Deep-frying -- ch.12 Braising -- ch.13 Stewing -- ch.14 Stocks, sauces and soup -- c.15 Salad, appetizers and sandwiches -- ch.16 Vegetables. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooking |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Relator code | author |
| Personal name | Aquino-Pauig, Xenia Zioneka |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Call number prefix | EAC Cavite-Senior High School Library |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | EAC Library Cavite | EAC Library Cavite | EAC Cavite-Senior High School Library | 01/19/2024 | 693.00 | SHS FIL TX 724 M37 2022 | SHS1468 | 05/14/2024 | 693.00 | 05/14/2024 | Books |