| 000 -LEADER |
|---|
| fixed length control field |
01346cam a2200241 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003031564 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200306163826.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218s2007 njua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0131183516 (hbk.) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201102181246 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
200611081331 |
| Level of effort used to assign classification |
pushpa |
| Level of effort used to assign subject headings |
200611031052 |
| Level of effort used to assign classification |
malathy |
| -- |
200611031051 |
| -- |
malathy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 |
| Item number |
BAK |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Baking fundamentals / |
| Statement of responsibility, etc. |
American Culinary Federation with Noble Masi and Brenda R. Carlos. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Upper Saddle River, NJ : |
| Name of publisher, distributor, etc. |
Pearson / Prentice Hall, |
| Date of publication, distribution, etc. |
c2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxviii, 595 p. : |
| Other physical details |
ill. (chiefly col.) ; |
| Dimensions |
29 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (p. 559-561) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Baking's rich history and understanding food safety and sanitation - 2. Ingredients - 3. Equipment and measuring - 4. Yeast dough mixing and baking - 5. Laminated and steam-leavened dough - 6. The stove-top and oven - 7. Cookies - 8. Chemical and mechanical leavening of dough and batter formulas - 9. Enrobing and garnishing cakes and pastries - 10. Principles of cake decorating ; specialty cakes and pastries - 11. Career opportunities in baking - Appendices. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 9 (RLIN) |
14134 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Carlos, Brenda R. |
| 9 (RLIN) |
22919 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Masi, Noble. |
| 9 (RLIN) |
240294 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
American Culinary Federation. |
| 9 (RLIN) |
20512 |
| 920 ## - Programme |
|---|
| Programme |
TCHT : 641626 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
45737 |
| Koha biblioitemnumber |
45737 |
