| 000 -LEADER |
|---|
| fixed length control field |
01599nam a22002537a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220509224829.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
220509b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214063239 |
| 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 661 |
| Item number |
L34 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lago, Elpedia M. Marte, author. |
| 9 (RLIN) |
4976 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Introduction to culinary arts / |
| Statement of responsibility, etc. |
Dr. Elpedia M. Marte-Lago, Chef Xenia Zioneka P. Aquino. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Intramuros, Manila : |
| Name of publisher, distributor, etc. |
Mindshapers Co., Inc., |
| Date of publication, distribution, etc. |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 361 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 : The Food Industry<br/>Chapter 2 : Organizing and Preparing Food<br/>Chapter 3 : Food Presentation and Appropriate Garnishing<br/>Chapter 4 : Boiling and Simmering<br/>Chapter 5 : Poaching<br/>Chapter 6 : Steaming<br/>Chapter 7 : Roasting<br/>Chapter 8 : Baking<br/>Chapter 9 : Grilling and Broiling<br/>Chapter 10 : Shallow-Frying<br/>Chapter 11 : Deep-Frying<br/>Chapter 12 : Braising<br/>Chapter 13 : Stewing<br/>Chapter 14 : Stocks, Sauces, and Soup<br/>Chapter 15 : Salad, Appetizers and Sandwiches<br/>Chapter 16 : Vegetables<br/>Chapter 17 : Eggs<br/>Chapter 18 : Farinaceous and Pasta Dishes<br/>Chapter 19 : Everything About Meat<br/>Chapter 20 : Poultry<br/>Chapter 21 : Fish and Shellfish |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English text. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| Form subdivision |
Study and teaching. |
| 9 (RLIN) |
4977 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| Form subdivision |
Safety measures. |
| 9 (RLIN) |
4410 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Aquino, Chef Xenia Zioneka P., author. |
| 9 (RLIN) |
4978 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
| Item part |
TX 661 L34 2022 |
| Call number prefix |
F |
