| 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 |
