Baking and pastry : (Record no. 15942)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01698nam a2200205Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520102818.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118712825 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 763 .B35 2016 |
| 245 #0 - TITLE STATEMENT | |
| Title | Baking and pastry : |
| Remainder of title | mastering the art and craft / |
| Statement of responsibility, etc. | The Culinary Institute of America |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Third Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Jersey : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | c2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | iv, 123 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | USD41.63 |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part One: The Professional Baker and Pastry Chef -- Chapter 1: Career Opportunities for Baking and Pastry Professionals -- Chapter 2: Ingredient Identification -- Chapter 3: Equipment Identification -- Chapter 4: Advanced Baking Principles -- Chapter 5: Food and Kitchen Safety -- Chapter 6: Baking Formulas and Bakers' Percentages -- Part Two: Yeast-raised Breads and Rolls -- Chapter 7: Yeast-raised Breads and Rolls -- Chapter 8: Advanced Yeast Breads and Rolls -- Part Three: Baking Building Blocks -- Chapter 9: Pastry Doughs and Batters -- Chapter 10: Quick Breads and Cakes -- Chapter 11: Cookies -- Chapter 12: Custards, Creams, Mousses, and Souffles -- Chapter 13: Icings, Glazes, and Sauces -- Chapter 14: Frozen Desserts -- Part Four: Assembling and Finishing -- Chapter 15: Pies, Tarts, and Fruit Desserts -- Chapter 16: Filled and Assembled Cakes and Tortes -- Chapter 17: Breakfast Pastries -- Chapter 18: Individual Pastries -- Chapter 19: Savory Baking -- Chapter 20: Plated Desserts -- Chapter 21: Chocolates and Confections -- Chapter 22: Decore -- Chapter 23: Wedding and Specialty Cakes. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | BAKING -- PROBLEMS, EXERCISES, ETC |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 06/14/2017 | Purchased - Amazon | 41.63 | GC TX 763 .B35 2016 | NULIB000013701 | 05/20/2025 | c.1 | 05/20/2025 | Books |