Food fundamentals / (Record no. 4209)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01565nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094838.0 |
| 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 | 130394866 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 354 .M39 2006 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | McWilliams, Margaret |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Food fundamentals / |
| Statement of responsibility, etc. | Margaret McWilliams |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Eighth Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Jersey : |
| Name of publisher, distributor, etc. | Pearson Prentice Hall, |
| Date of publication, distribution, etc. | c2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xx, 550 pages : |
| Other physical details | illustrations ; |
| Dimensions | 26 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | SECTION I - TODAY'S FOOD SCENE. 1. Our Daily Bread. 2. Food Safety. SECTION II - FOOD PREPARATION. 3. Factors in Food Preparation. 4. Vegetables. 5. Fruits. 6. Salads and Salad Dressings. 7. Fats and Oils. 8. Carbohydrates: Sugar Cookery. 9. Carbohydrates: Starches and Cereal Cookery. 10. Proteins: Milk and Cheese. 11. Proteins: Meats, Poultry, and Fish. 12. Eggs. 13. Leavening Agents. 14. Basics of Batters and Doughs. 15. Breads - Quick and Yeast. 16. Cakes, Cookies, and Pastries. 17. Beverages. 18. Preserving Food. SECTION III - FOOD IN THE CONTEXT OF LIFE. 19. Nutrition and Food.20. Menu Planning and Meal Preparation.21. Meal Service and Hospitality |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "This eighth edition of Food Fundamentals clearly explores the study of food preparation based on scientific principles, safety, palatability, and nutrition. The broad subject of food is presented in three sections including Today's Food Scene, Food Preparation, and Food in the Context of Life. Book jacket." |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD |
| 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 | General Circulation | 08/12/2011 | Reaccessioned | GC TX 354 .M39 2006 | NULIB000001968 | 05/20/2025 | c.1 | 05/20/2025 | Books |