Kitchen essentials and basic food preparation / (Record no. 6180)

MARC details
000 -LEADER
fixed length control field 01768nam a22002537a 4500
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9786214092253
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number Fil 641.5 R28k 2022
100 ## - MAIN ENTRY--AUTHOR NAME
Relator code author.
Personal name Remaneses, Nico B.
245 ## - TITLE STATEMENT
Title Kitchen essentials and basic food preparation /
Statement of responsibility, etc by Nico B. Remaneses [and four others].
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication Mandaluyong City :
Name of publisher Books Atbp. Publishing Corp.,
Year of publication c2022.
300 ## - PHYSICAL DESCRIPTION
Number of Pages xii, 220 pages :
Other physical details col. illus. ;
Dimensions 25 cm.
500 ## - GENERAL NOTE
General note Includes bibliographical references.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Contents: Chapter 1. Introduction to kitchen essentials and basic food preparation. -- Chapter 2. Knife cut. -- Chapter 3-4. Stocks, soups, heat transfer, egg cookery. -- Chapter 5. Salad, sandwich and dressing. -- Chapter 6. Salad, seafood and basic cookingg principles (deep drying). -- Chapter 7. Basic cooking principles (dry heat method). -- Chapter 8. Basic cooking principles: dry heat method (roasting and sauteing). -- Chapter 9. Basic cooking principles: dry heat method (pan frying) and vegetable classification. -- Chapter 10. Basic cooking principles: (searing, broiling and barbeque), meat cookery. -- Chapter 11. Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce. -- Chapter 12. Basic cooking principles: (poaching), types of fish/seafood cookery and classification of fruits. -- Chapter 13. Basic cooking principles: moist head method (braising, stewing, boiling, simmering, steaming).
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Cooking.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Kitchen utensils.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Cooking (Meat).
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Cooking (Seafood).
700 ## - ADDED ENTRY--PERSONAL NAME
Relator code author.
Personal name Castillo, Kim Marie.
700 ## - ADDED ENTRY--PERSONAL NAME
Relator code author.
Personal name Rivera, Rosszen Yorkah N.
700 ## - ADDED ENTRY--PERSONAL NAME
Relator code author.
Personal name Bartolata, Ivan L.
700 ## - ADDED ENTRY--PERSONAL NAME
Relator code author.
Personal name Celis, Mark Irvin C.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Withdrawn status Lost status Collection code Home library Current library Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
    Filipiniana ASCOT Library - Zabali Campus ASCOT Library - Zabali Campus Filipiniana 10/09/2026 Regular Fund Fil 641.5 R28k 2022 Fil6415005114 Books