Kitchen essentials and basic food preparation / (Record no. 5832)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01857nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250904132407.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250904b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781984659484 |
| 040 ## - CATALOGING SOURCE | |
| Language of cataloging | eng |
| Transcribing agency | ASCOT College Library |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Ref 641.5 K64k 2022 |
| 245 ## - TITLE STATEMENT | |
| Title | Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc | authored and edited by 3G E-learning LLC, USA |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New York, NY : |
| Name of publisher, distributor, etc | 3G E-Learning LLC, |
| Date of publication, distribution, etc | c2022. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 415 pages : |
| Other physical details | col. illus. ; |
| Accompanying material | 26 cm + CD. |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliographical references and index.<br/><br/>Features:<br/>Full color book plus DVD.--<br/>Over 100 hours interactive e-lectures, quiz and videos in DVD.--<br/>DVD has many useful features for teachers to teach with digital resources in classroom. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Chapter 1. Basics of kitchen. - - <br/>Chapter 2. Existence of food preparation. - -<br/>Chapter 3. Kitchen and food service area. - -<br/>Chapter 4. Cooking techniques. - - <br/>Chapter 5. Use of garnishing. - - <br/>Chapter 6. Salad and dessert preparation. - - <br/>Chapter 7. Food quality assurance and safety. - - <br/>Chapter 8. Basic food preparation: meats, poultry, and fish. - - <br/>Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "This edition contains eight chapters and text is revised and new topics are added. This book equips students with basic food preparation and management skills used in commercial and institutional food operations. The study areas will cover safety and sanitation, techniques for food preparation, terminology, equipment use and care, food costing, and standardized recipes. The book focuses on developing knowledge, skills, attitudes, and personal attributes that lead to job success in entry-level or hospitality industry-specialized jobs." -- Provided by publisher. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food preparation. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Kitchen essentials. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Reference | ASCOT Library - Zabali Campus | ASCOT Library - Zabali Campus | Reference | 01/09/2025 | Regular Fund | Ref 641.5 K64k 2022. | Ref6415004736 | 04/09/2025 | 04/09/2025 | Books |