MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02249nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520094807.0 |
| 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 |
471663751 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 820 .G57s 2007 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gisslen, Wayne |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Study guide to accompany professional cooking / |
| Statement of responsibility, etc. |
Wayne Gisslen |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Sixth Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Son, Inc., |
| Date of publication, distribution, etc. |
c2007 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 252 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
USD3641.5 |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food service industry -- Sanitation and safety -- Tools and equipment -- Basic cooking principles -- Menus, recipes, and cost management -- Nutrition -- Mise en place -- Stocks and sauces -- Soups -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salads and salad dressings -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation and garnish -- Bakeshop production, basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces -- |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The purpose of this guide is to help you study and review the material in the [main] text -- [Professional Cooking, six edition]. Learning to cook is primarily a practical, hands-on endeavor. It is, for the most part, a matter of learning manual skills by practicing them under the guidance of an instructor or supervisor, and then improving those skills by repeated practice. These practical skills, however, depend on a large body of knowledge and understanding. You need to know about cooking theory, basic procedures, general guidelines, and ingredient information. Using this manual will help you to study and to master this materials. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
QUANTITY COOKING -- PROBLEMS, EXERCISES, ETC |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
