| 000 -LEADER |
|---|
| fixed length control field |
02012cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003024828 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306163018.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s1992 flua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0963102311 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181525 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200511221436 |
| Level of effort used to assign classification |
pushpa |
| -- |
200511221145 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| Item number |
CHE |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Chesser, Jerald W. |
| 9 (RLIN) |
19307 |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The art and science of culinary preparation : |
| Remainder of title |
a culinarian's manual / |
| Statement of responsibility, etc. |
Jerald W. Chesser. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
St. Augustine, Fla. : |
| Name of publisher, distributor, etc. |
Educational Institute of the American Culinary Federation, |
| Date of publication, distribution, etc. |
1992. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 586 p. : |
| Other physical details |
ill. ; |
| Dimensions |
29 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 571-572) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Section I: General information - 1. What is the art and science - 2. Background skills and knowledge for culinary preparation -- Section II: Essential knowledge for understanding culinary preparation - 3. Temperature and its application to culinary preparation - 4. Emulsion - 5. How foods are flavored and seasoned - 6. Elements of presentation - 7. Fats and oils - 8. Dairy products - 9. Eggs -- Section III: Hot food preparation - 10. Fruits - 11. Vegetables - 12. Potatoes and other tubers - 13. Farinaceous cookery - 14. Stock - 15. Soups - 16. Hot sauces - 17. Meat (beef, veal, lamb and pork) - 18. Poultry - 19. Game - 20. Seafood and freshwater fish - 21. Breakfast cookery -- Section IV: Garde manger - 22. Cold sauces - 23. Salads - 24. Gelatin and aspic jelly - 25. Forcemeat and mousse - 26. Pate, terrines, and other garde manger products - 27. Hors d'oeuvres and appetizers - 28. Charcuterie - 29. Sandwiches -- Section V: Baking - 30. Principles of baking - 31. Yeast bread and rolls - 32. Quick breads - 33. Pastry dough - 34. Fillings - 35. Cakes - 36. Frostings and toppings - 37. Basic decorative items - 38. Sorbet, ice cream, and frozen desserts. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| 9 (RLIN) |
225731 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 9 (RLIN) |
225732 |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 641242, 641243 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
38413 |
| Koha biblioitemnumber |
38413 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
7104:20161206 |
