Kitchen essentials and basic food preparation / (Record no. 12989)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01626nam a2200361Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260803094250.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 251212s2023 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781645328391 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | 641.57 B8211 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Browning, Curtis |
| 245 1# - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. | Curtis Browning. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New York, USA : |
| Name of publisher, distributor, etc. | Alexis Press, LLC, |
| Date of publication, distribution, etc. | 2023. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, 374 pages: |
| Other physical details | illustrations |
| 300 ## - PHYSICAL DESCRIPTION | |
| Dimensions | 26 cm |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliographic references and index |
| 546 ## - LANGUAGE NOTE | |
| Language note | in English |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction -- Application of Basic Techniques of Commercial Cookery -- Clean and Maintain Kitchen Equipment and Utensils -- Standard Safety Procedures for Handling Foodstuffs -- Food Preparation Organization -- Kitchen and Its Equipments |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "This book is discussion on kitchen essentials that includes safety and saniation that discussed food safety when handling food, elements of flavour combination of the tastes, aromas and feeling caused by the occurence of food in one`s mouth, tools and equipment use in preparation, basic cooking principles ingredients use around the kitchen, and cooking staples." -- Preface |
| 591 ## - | |
| -- | 0 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Restauration collective |
| 944 ## - | |
| -- | CIR |
| 943 ## - EQUIVALENCE OR CROSS-REFERENCE--COLLECTIVE TITLE [OBSOLETE] [CAN/MARC only] | |
| -- | 0 |
| -- | 0 |
| Date of treaty signing | 0 |
| -- | 1 |
| Date of a work | 0 |
| Miscellaneous information | 1 |
| Medium | 1 |
| -- | 0 |
| -- | 0 |
| 944 ## - | |
| -- | 1 |
| -- | 1 |
| -- | 0 |
| 953 ## - | |
| -- | HED6755 |
| 953 ## - | |
| -- | College Library |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Institution code [OBSOLETE] | dsolimen |
| -- | 2024-12-10 09:28:45 |
| -- | dsolimen |
| Edition | 2024-12-10 09:29:12 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| MyRDA biblio | 13115 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | FEU - Cavite Higher Education | FEU - Cavite Higher Education | HED Library | 12/21/2025 | CIR 641.57 | HED6755 | 06/02/2026 | 12/21/2025 | Books |