| 000 -LEADER |
|---|
| fixed length control field |
01368ngm a2200337 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003145506 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154100.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
vd cvairu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2007 nyu151 s00 vleng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1583152989 (DVD : v. 1) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1583152997 (DVD : v. 2) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201111021512 |
| Level of effort used to assign nonsubject heading access points |
pushpa |
| Level of effort used to assign subject headings |
201102181543 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
201102181543 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
200912241041 |
| Level of effort used to assign classification |
siew_eng |
| -- |
200908171414 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.76 |
| Item number |
DRY |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Dry heat cooking methods |
| Medium |
[videorecording] / |
| Statement of responsibility, etc. |
Food & Beverage Institute ; The Culinary Institute of America. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
[Hyde Park, N.Y.] : |
| Name of publisher, distributor, etc. |
The Culinary Institute of America, |
| Date of publication, distribution, etc. |
c2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
2 videodiscs ( 151 min.) : |
| Other physical details |
sd., col. ; |
| Dimensions |
4 3/4 in. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Prochef training materials |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
vol. 1. Grilling -- Broiling -- Roasting -- Baking (78 min.) -- vol. 2. Sauteing -- Pan-frying -- Deep-frying -- Stir-frying (73 min.) |
| 538 ## - SYSTEM DETAILS NOTE |
|---|
| System details note |
DVD format |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Broiling. |
| 9 (RLIN) |
16990 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Roasting (Cooking) |
| 9 (RLIN) |
206659 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 9 (RLIN) |
14134 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Frying. |
| 9 (RLIN) |
36696 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Barbecuing |
| 9 (RLIN) |
46164 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America. |
| 9 (RLIN) |
11939 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Food and Beverage Institute (Culinary Institute of America) |
| 9 (RLIN) |
14051 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
ProChef training materials |
| 9 (RLIN) |
97582 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 139649, 135350 |
| 921 ## - Programme |
|---|
| Programme |
AVLS : 172144, 172145 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
24890 |
| Koha biblioitemnumber |
24890 |
