MARC details
| 000 -LEADER |
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| fixed length control field |
03105cam a2200325 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
18083092 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221123180207.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
140327s2015 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118636725 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
MANILA TYTANA COLLEGES LIBRARY |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
CIR TX 820 G57 2015 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gisslen, Wayne |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Professional cooking / |
| Statement of responsibility, etc. |
Wayne Gisslen ; photography by J. Gerard Smith. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
8th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
Hoboken, New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
2015. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 1056 p. : |
| Other physical details |
ill. (col). ; |
| Dimensions |
29 cm. + |
| Accompanying material |
1 CulinarE-Companion Recipe Management Software. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
. |
| 338 ## - CARRIER TYPE |
|---|
| Source |
. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references (pages 1031-1032) and index. |
| 505 8# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Machine generated contents note: Contents Chapter 1: The Food-Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Menus, Recipes, and Cost Management Chapter 5: Nutrition Chapter 6: Basic Principles of Cooking and Food Science Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Vegetables Chapter 11: Cooking Vegetables Chapter 12: Potatoes Chapter 13: Legumes, Grains, Pasta, and Other Starches Chapter 14: Cooking Methods for Meat, Poultry, and Fish Chapter 15: Understanding Meats and Game Chapter 16: Cooking Meats and Game Chapter 17: Understanding Poultry and Game Birds Chapter 18: Cooking Poultry and Game Birds Chapter 19: Understanding Fish and Shellfish Chapter 20: Cooking Fish and Shellfish Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Cooking for Vegetarian Diets Chapter 27: Sausages and Cured Foods Chapter 28: Pâtes, Terrines, and Other Cold Foods Chapter 29: Food Presentation Chapter 30: Bakeshop Production: Basic Principles and Ingredients Chapter 31: Yeast Products Chapter 32: Quick Breads Chapter 33: Cakes and Icings Chapter 34: Cookies Chapter 35: Pies and Pastries Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular. . |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"-- |
| Assigning source |
Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quantity cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food service. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking / Methods / Professional. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Circulation Books |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Cataloger's initials, CIN (RLIN) |
68315 |
| First Date, FD (RLIN) |
126678 |
