Food Preparation and Cooking Levels 1 and 2 / (Record no. 4224)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01572nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094839.0 |
| 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 | 9812405682 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 652 .H39 2000 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hayter, Roy |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Food Preparation and Cooking Levels 1 and 2 / |
| Statement of responsibility, etc. | Roy Hayter |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Revised 2nd Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Australia : |
| Name of publisher, distributor, etc. | Thomson Learning Asia, |
| Date of publication, distribution, etc. | c2000 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 250 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introducing food preparation and cooking -- Safety, security and personal hygiene in food preparation and cooking -- Hygiene in food storage, preparation and cooking -- Maintaining and handling knives -- Food handling and storage -- Cleaning food production areas, equipment and utensils -- Working in food preparation and cooking -- Preparing and cooking basic meat, poultry and offal dishes -- Preparing and cooking basic fish dishes -- Preparing and cooking basic sauces and soups -- Preparing and cooking basic vegetable dishes and salads -- Preparing and cooking basic vegetable protein dishes -- Preparing and cooking basic pulse dishes -- Preparing and cooking basic rice dishes -- Preparing and cooking basic pasta dishes. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This comprehensive resource has been completely updated for the NVQ/SVQ level 1 and 2 Food Preparation and Cooking units. Roy Hayter covers the basic skills and underpinning knowledge for the 10 level 1 and 19 level 2 cookery units. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | COOKBOOKS |
| 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 652 .H39 2000 | NULIB000001983 | 05/20/2025 | c.1 | 05/20/2025 | Books |