000 -LEADER |
fixed length control field |
02374cam a2200409 a 4500 |
001 - CONTROL NUMBER |
control field |
12979651 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
OSt |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20150723145711.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
021024s2004 njua 001 0 eng |
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
LC control number |
2002191066 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0471202029 [hardbound] |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
DLC |
Transcribing agency |
DLC |
Modifying agency |
DLC |
042 ## - AUTHENTICATION CODE |
Authentication code |
pcc |
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Edition number |
21 |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Gisslen, Wayne, |
Dates associated with a name |
1946- |
245 10 - TITLE STATEMENT |
Title |
Essentials of professional cooking / |
Statement of responsibility, etc |
Wayne Gisslen |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Place of publication, distribution, etc |
Hoboken, New Jersey : |
Name of publisher, distributor, etc |
John Wiley & Sons, Inc., |
Date of publication, distribution, etc |
c2004. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xiv, 562 pages : |
Other physical details |
illustrations ; |
Dimensions |
29 cm. |
Accompanying material |
1 CD-ROM (4 3/4 in.) |
336 ## - CONTENT TYPE |
Source |
rdacontent |
Content type term |
text |
337 ## - MEDIA TYPE |
Media type term |
unmediated |
Source |
rdamedia |
338 ## - CARRIER TYPE |
Carrier type |
volume |
Source |
rdacarrier |
504 ## - BIBLIOGRAPHY, ETC. NOTE |
Bibliography, etc |
Includes bibliographical references and index |
505 ## - FORMATTED CONTENTS NOTE |
Formatted contents note |
Contents: 1 The food service industry -- 2 Sanitation and safety -- 3 Tools and equipment -- 4 Basic cooking principles -- 5 The recipe: its structure and its use -- 6 The menu -- 7 Mise en place -- 8 Stock and sauces -- 9 Soups -- 10 Understanding meats and game -- 11 Cooking meats and game -- 12 Understanding poultry and game birds -- 13 Cooking poultry and game birds -- 14 Understanding fish and shellfish -- 15 Cooking fish and shellfish -- 16 Understanding vegetables -- 17 Cooking vegetables -- 18 Potatoes and other starches -- 19 Salads and salad dressing -- 20 Sandwiches and hors d'oeuvres -- 21 Breakfast preparation, diary products, and coffee and tea -- 22 Food presentation and garnish -- 23 Bakeshop productions: basic principles and ingredients -- 24 Yeast products |
541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
Deans/Chairperson |
|
Department |
|
Subject Category |
HRM |
546 ## - LANGUAGE NOTE |
Language note |
English |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Quantity cooking. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food service. |
856 42 - ELECTRONIC LOCATION AND ACCESS |
Materials specified |
Contributor biographical information |
Uniform Resource Identifier |
http://www.loc.gov/catdir/bios/wiley043/2002191066.html |
856 41 - ELECTRONIC LOCATION AND ACCESS |
Materials specified |
Table of contents |
Uniform Resource Identifier |
http://www.loc.gov/catdir/toc/wiley041/2002191066.html |
856 42 - ELECTRONIC LOCATION AND ACCESS |
Materials specified |
Publisher description |
Uniform Resource Identifier |
http://www.loc.gov/catdir/description/wiley036/2002191066.html |
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
a |
7 |
b |
cbc |
c |
orignew |
d |
1 |
e |
ocip |
f |
20 |
g |
y-gencatlg |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
|
Type of record |
Library Use Only (LUO) |
998 ## - LOCAL CONTROL INFORMATION (RLIN) |
Encoded by |
jane[new] |
Date encoded |
09/04/2014 |
998 ## - LOCAL CONTROL INFORMATION (RLIN) |
Encoded by |
ida[checked and edited] |
Date encoded |
07/23/2015 |