| 000 -LEADER |
|---|
| fixed length control field |
01189cam a2200229 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls002970360 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306154642.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1995 nyua 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471595233 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201905310959 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201102181400 |
| Level of effort used to assign classification |
VLOAD |
| -- |
200407272003 |
| -- |
VLOAD |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
LAC |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Laconi, Donald V. |
| 9 (RLIN) |
214937 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Fundamentals of professional food preparation : |
| Remainder of title |
a laboratory text-workbook / |
| Statement of responsibility, etc. |
Donald V. Laconi. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c1995. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xv, 192 p. : |
| Other physical details |
ill. ; |
| Dimensions |
28 cm. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes indexes. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Laboratory conduct and responsibilities. 2. Sanitation and safety.3. The food preparation process. 4. The cooking process. 5. Standardized recipes and measurement. 6. Enlarging recipes. 7. Costing recipes. 8. Measuring temperatures. 9. Stocks and soups. 10. Thickening agents. 11. Sauces. 12. vegetables. 13. Rice. 14. Pasta. 15. Fish and seafood. 16. Poultry and game birds. 17. Meat. 18. Eggs. 19. Salads. 20. Salad dressings. 21. Yeast breads. 22. Quick breads. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 9 (RLIN) |
204608 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 9 (RLIN) |
204551 |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 640413 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
31232 |
| Koha biblioitemnumber |
31232 |
