MARC details
| 000 -LEADER |
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| fixed length control field |
02461nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
NUCLARK |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250602114808.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230217s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9786214063239 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
NUCLARK |
| Transcribing agency |
NUCLARK |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX 661 .L34 2022 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Marte, Elpedia M. |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Introduction to culinary arts / |
| Statement of responsibility, etc. |
Elpedia M. Marte-Lago, [and] Xenia Zioneka P. Aquino-Pauig |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Intramuros Manila |
| Name of publisher, distributor, etc. |
Mindshapers Co., Inc., |
| Date of publication, distribution, etc. |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 361 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
Php545.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Chapter 1 : The Food Industry -- Chapter 2 : Organizing and Preparing Food -- Chapter 3 : Food Presentation and Appropriate Garnishing -- Chapter 4 : Boiling and Simmering -- Chapter 5 : Poaching -- Chapter 6 : Steaming -- Chapter 7 : Roasting -- Chapter 8 : Baking -- Chapter 9 : Grilling and Broiling -- Chapter 10 : Shallow-Frying -- Chapter 11 : Deep-Frying -- Chapter 12 : Braising -- Chapter 13 : Stewing -- Chapter 14 : Stocks, Sauces, and Soup -- Chapter 15 : Salad, Appetizers and Sandwiches -- Chapter 16 : Vegetables -- Chapter 17 : Eggs -- Chapter 18 : Farinaceous and Pasta Dishes -- Chapter 19 : Everything About Meat -- Chapter 20 : Poultry -- Chapter 21 : Fish and Shellfish -- Appendices -- Glossary -- Bibliography. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The Philippines is indeed a lucky country with respect to opportunities in Culinary Arts. It is a large island with a stable government that ensures a peaceful environment. We have a tropical climate which enables us to grow and produce a wide variety of fresh foods for all seasons. Distances can be huge but, because this is a small country, transport of these food is relatively easy with no need to cross the border. Philippines wide cultural diversity is reflected in the variety of foods and eating styles available and it continues to develop a high reputation for the wonderful mix- and - match dishes of the popular "fusion foods". This in return provides opportunities for trained cooks to service these needs. However, everyone who becomes an expert in a chosen field needs to build on a solid foundation of basic knowledge and skills."-- Excerpt from the preface. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
COOKING--STUDY AND TEACHING |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
FOOD--SAFETY MEASURES |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Aquino-Pauig, Xenia Zioneka P. |
| Relator term |
co-author |
| Fuller form of name |
Chef Xenia Zioneka P. Aquino-Pauig |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| Source of classification or shelving scheme |
Library of Congress Classification |
