Commercial cookery : (Record no. 17191)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01844nam a2200205Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520102846.0 |
| 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 | 9786214150199 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 911 .R67 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Roque, Nelson Leo O. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Commercial cookery : |
| Remainder of title | NC Level 2 / |
| Statement of responsibility, etc. | Nelson Leo O. Roque and Janine P. Siggaoat |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Manila, Philippines : |
| Name of publisher, distributor, etc. | JFS Publishing Services, |
| Date of publication, distribution, etc. | c2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | i, 251 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 26 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Commercial Cookery NC level 2 -- Quantity food production -- Types of food service system -- Kitchen layout and design -- Types of kitchen lay-out -- Food preparation and mis-en place -- Weights and measures at a glance -- Methods of cooking -- Knife skills -- Vegetables and fruits cutting skills -- Seasoning and flavoring composition in food -- Commonly used herbs, spices, and their uses -- Salads and dressings -- Culinary test bank #7 -- Eggs -- Applying different cooking methods in egg -- Farinceous dishes and vegetable cookery -- Types of rice -- Rice varieties --Rice forms -- Basic steps in cooking rice -- Pasta cookery -- Potato cookery -- Vegatable cookery -- Culinary test bank #8 -- Meat, Poultry and sea food fabrication -- Poultry cookery -- Classes of poultry -- Meat fabrication -- Methods of cookery for retail cuts of beef -- Pork fabrication chart -- Fin and shellfish fabrication -- Bread and desert -- Divisions in the pastry and bakery section includes: -- Basic baking ingredients -- Culinary test bank #10 -- Menu types -- Principles of menu planning -- Forecasting -- Starting your small food enterprise -- NCII commercial cookery suggested recipe compilation. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Siggaoat, Janine P. |
| Relator term | co-author |
| 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 | 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 | Filipiniana | 05/17/2018 | Donation | FIL TX 911 .R67 2016 | NULIB000014950 | 05/20/2025 | c.1 | 05/20/2025 | Books |