| 000 -LEADER |
|---|
| fixed length control field |
01624nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220510021015.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
220510b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214063048 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CvSU-CCAT Campus Library. |
| Language of cataloging |
English. |
| Transcribing agency |
CvSU-CCAT Campus Library. |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
F TX 820 |
| Item number |
D56 2021 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Dinaga, Maria Rhoda D., author. |
| 9 (RLIN) |
4996 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. |
Maria Rhoda D. Dinaga, Tenie P. Lirazan. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Intramuros, 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 |
illustrations ; |
| Dimensions |
25 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 : Introduction and Nutrition and Wellness<br/>Chapter 2 : Sanitation and Safety<br/>Chapter 3 : Tools and Equipment<br/>Chapter 4 : Mise En Place<br/>Chapter 5 : Herbs, Spices and Flavoring Ingredients<br/>Chapter 6 : Culinary Math<br/>Chapter 7 : Plating and Garnishing<br/>Chapter 8 : Basic Principles of Cooking and Food Science<br/>Chapter 9 : Stocks, Soups and Sauces<br/>Chapter 10 : Breakfast Preparation<br/>Chapter 11 : Sandwiches and Hors D' Oeuvres<br/>Chapter 12 : Bread and Pastries<br/>Chapter 13 : Fruits and Vegetables<br/>Chapter 14 : Salads and Dressing<br/>Chapter 15 : Rice, Legumes, Other Grains, Alimentary Pasta and Pasta<br/>Chapter 16 : Meat and Games<br/>Chapter 17 : Poultry and Games<br/>Chapter 18 : Fish and Shellfish |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 9 (RLIN) |
3858 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 9 (RLIN) |
58 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lizaran, Tenie P., author. |
| 9 (RLIN) |
4997 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Classification part |
TX 820 D56 2021 |
| Call number prefix |
F |
