| 000 -LEADER |
|---|
| fixed length control field |
01908cam a2200397 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
4646838 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240312114331.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
800314m19791991paua 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
79055472 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789719654940 [paperback] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 043 ## - GEOGRAPHIC AREA CODE |
|---|
| Geographic area code |
n-us--- |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reyes, Ruth Estrada Javier- |
| Relator term |
author. |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Culinary arts and sciences / |
| Statement of responsibility, etc |
Ruth Estrada Javier-Reyes. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Manila : |
| Name of publisher, distributor, etc |
Unlimited Books Library Services, |
| Date of publication, distribution, etc |
c2017. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 238 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
24 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 |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Lesson 1 Sanitation and safety -- Lesson 2 Basic kitchen tools and equipment -- Lesson 3 Mise en place -- Lesson 4 Basic cooking principles -- Lesson 5 Plating and presentation -- Lesson 6 Stocks -- Lesson 7 Sauces -- Lesson 8 Soups -- Lesson 9 Vegetables -- Lesson 10 Fruits -- Lesson 11 Salads and salad dressings -- Leson 12 Rice, grains and legumes -- Lesson 13 Starch and alimentary pastes -- Lesson 14 Eggs -- Lesson 15 Meat -- Lesson 16 Poultry -- Lesson 17 Fish and shellfish -- Lesson 18 Beverages -- Lesson 19 Flour and flour mixtures -- Lesson 20 Sugar and sugar cookery -- Lesson 21 Dairy products -- Lesson 22 Quick breads, cakes and pastries. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
Osorno, Rene |
| Department |
College of Hospitality Management |
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cookery. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service. |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
2 |
| e |
ocip |
| f |
19 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
crislyn[new] |
| Date encoded |
09/29/2019 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
janine [edited] |
| Date encoded |
03/02/2020 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Aillen [checked and edited] |
| Date encoded |
10/12/2020 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Janna [added] |
| Date encoded |
03/12/2024 |
