| 000 -LEADER |
|---|
| fixed length control field |
02130cam a22004094a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
13979375 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20150812163857.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
050523s2006 njua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2005014668 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9810699360 [newsprint] |
| 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 |
22 |
| 110 ## - MAIN ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
American Culinary Federation |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Culinary essentials / |
| Statement of responsibility, etc |
American Culinary Federation ; compiled by the Culinary Institute of America. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Upper Saddle River, New Jersey : |
| Name of publisher, distributor, etc |
Pearson Prentice Hall, |
| Date of publication, distribution, etc |
c2006 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxv, 1077 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
29 cm. + |
| Accompanying material |
1 CD-ROM (4 3/4 in.) |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type |
volume |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Original edition, entitled Culinary fundamentals, 1st edition, by American Culinary Federation, The , published by Pearson Education, Inc., publishing as Prentice Hall, Copyright (c) 2006<br/>Original ISBN 0131180118 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes appendices, glossary and index |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Contents: Section 1 Introduction -- Section 2 Nutrition, safety, and science -- Section 3 Culinary math and recipes -- Section 4 Tools and equipment -- Section 5 Ingredients -- Section 6 Stocks, soups, and sauces -- Section 7 Dry heat techniques -- Section 8 Moist heat techniques -- Section 9 Completing the plate -- Section 10 Pantry -- Section 11 Garde-manger -- Section 12 Baking -- Section 13 Advanced topics -- Section 14 Cuisines of the world |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 630 ## - SUBJECT ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Culinary fundamentals |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Table of contents |
| Uniform Resource Identifier |
http://www.loc.gov/catdir/toc/ecip0513/2005014668.html |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Reference (MAIN) |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Lenlin [new] |
| Date encoded |
11/06/2014 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
ida[checked and edited] |
| Date encoded |
07/23/2015 |
