Kitchen essentials and basic food preparation manual / (Record no. 20510)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01661nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520103000.0 |
| 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 | 9786214180660 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 725 .A1 .O86 2019 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Osorno, Rene D. |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation manual / |
| Statement of responsibility, etc. | Rene D. Osorno and Grayfield T. Bajao |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Quezon City, Philippines : |
| Name of publisher, distributor, etc. | Wiseman's Books Trading, Inc., |
| Date of publication, distribution, etc. | c2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 116 pages ; |
| Dimensions | 25 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP475 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | CHAPTER 1. Laboratory conduct and responsibilities -- 2. Safety, security personal hygiene in the workplace -- 3. Clean and maintain kitchen premises equipment & Utensils -- 4. Food Borne Illnesses -- 5. The food preparation process -- 6. Preparing vegetables and fruits -- 7. Preparing stocks, Sauces and soups -- 8. preparing egg dishes -- 9. preparing & cooking pasta dishes -- 10. Preparing & cooking fish and selfish -- 11. preparing & cooking Poultry and meat -- 12. Preparing sandwiches & canapes. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Select appropriate cooking equipment to prepare standard recipes Use equipment in a safe manner according to manufacturer’s and enterprise procedures Select appropriate wet cooking method for preparation of the dish/s Apply appropriate wet cooking method for preparation of the dish/s Select appropriate dry cooking method for preparation of the dish/s Apply appropriate dry cooking method for preparation of the dish/s. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD PREPARATION PROCESS |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bajao, Grayfield T. |
| 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 | 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 | Filipiniana | 10/08/2021 | Purchased - Wiseman | 475.00 | FIL TX 725 .A1 .O86 2019 | NULIB000018269 | 05/20/2025 | c.1 | 05/20/2025 | Books |