Culinary fundamentals / (Record no. 42040)

000 -LEADER
fixed length control field 01294cam a2200253 a 4500
001 - CONTROL NUMBER
control field vtls003027827
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200306163423.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110218s2006 njudao b 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0131180118 (alk. paper).
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780131180116
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 201706091000
Level of effort used to assign nonsubject heading access points haizir
Level of effort used to assign subject headings 201102181246
Level of effort used to assign classification VLOAD
Level of effort used to assign subject headings 200903041702
Level of effort used to assign classification shuhada
Level of effort used to assign subject headings 200901221203
Level of effort used to assign classification shuhada
-- 200605161533
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.5
Item number CUL
245 00 - TITLE STATEMENT
Title Culinary fundamentals /
Statement of responsibility, etc. American Culinary Federation, The Culinary Institute of America.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
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 p. :
Other physical details col. ill ;
Dimensions 29 cm. + 1 DVD-ROM (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1. Introduction - 2. Nutrition, safety, and science - 3. Culinary math and recipes - 4. Tools and equipment - 5. Ingredients - 6. Stocks, soups, and sauces - 7. Dry heat techniques - 8. Moist heat techniques - 9. Completing the plate - 10. Pantry - 11. Garde-manger - 12. Baking - 13. Advanced topics - 14. Cuisines of the world - Appendices.
590 ## - LOCAL NOTE (RLIN)
Local note Food & drink
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking
9 (RLIN) 233140
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element American Culinary Federation.
9 (RLIN) 20512
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Culinary Institute of America.
9 (RLIN) 11939
920 ## - Programme
Programme TCHT: 641441, DVD013, 642483, DVD171
921 ## - Programme
Programme GEN : 107011, DVDV100001
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 42040
Koha biblioitemnumber 42040
952 ## - LOCATION AND ITEM INFORMATION (KOHA)
-- 2700:20160603
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Full call number Barcode Date last seen Date last checked out Copy number Koha item type Public note Collection code Cost, normal purchase price Cost, replacement price
          TC External Storage TC External Storage 2009-03-05 21 641.5 CUL 5000057040 2019-12-05 2016-08-17 1 Main Collection GENxx,GENxx,03,GR Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 243.20 243.20
          Taylor's Library-TU Taylor's Library-TU 2009-03-04   641.5 CUL 1000811614 2019-12-05 2010-01-27 1 Accompanying Material (Media Resource) SCAFS,70003,03,RM      
          Taylor's Library-TU Taylor's Library-TU 2009-01-22 38 641.5 CUL 1000811613 2019-12-05 2016-10-18 1 Main Collection SCAFS,70003,03,RM      
          Taylor's Library-TU Taylor's Library-TU 2006-05-16 30 641.5 CUL 1000807033 2019-12-05 2014-05-16 1 Reserve Collection SCAFS,70003,03,RM      
          Taylor's Library-TU Taylor's Library-TU 2006-05-23 6 641.5 CUL 1000806660 2019-12-05 2010-01-27 1 Accompanying Material (Media Resource) SCAFS,70003,03,RM