MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03663nam a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260428105923.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260202s2023 ph b 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786214092253 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Transcribing agency |
CSPC |
| Description conventions |
rda |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX651 |
| Item number |
.R463 2023 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
643.3 |
| Item number |
R281k |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Remaneses, Nico B., |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Kitchen essentials and basic food preparation / |
| Statement of responsibility, etc. |
Nico B. Remaneses, [and 4 others]. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Mandaluyong City : |
| Name of producer, publisher, distributor, manufacturer |
Books Atbp. Publishing Corp., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2023. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 220 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction to kitchen essentials and basic food preparation -- Knife cut -- Stocks, soups, heat transfer, egg cookery -- Salad, sandwich and dressing -- Salad, seafood and basic cooking principles (deep frying) -- Basic cooking principles (dry heat method) -- Basic cooking principles: dry heat method (roasting and sauteing) -- Basic cooking principles: dry heat method (pan frying) and vegetable classification -- Basic cooking principles: (searing, broiling and barbecue), meat cookery -- Basic cooking principles: (grilling), meat cookery, butter sauces and brown sauce -- Basic cooking principles: (poaching), types of fish/ seafood cookery and classification of fruits -- Basic cooking principles: moist method (braising, stewing, boiling, simmering, steaming). |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Welcome to this book on Kitchen Essentials and Basic Food Preparation! This is designed to provide you with a solid foundation on the fundamental skills and knowledge required for effective cooking and food preparation. Whether you are a novice in the or looking to refresh your culinary skills, this book will equip you with the necessary tools and techniques to confidently navigate the world of cooking.<br/>This book is divided into two main sections: Kitchen Essentials and Basic Food Preparation. In the Kitchen Essentials section, you will find the essential tools, utensils, and equipment needed in your kitchen. It covered what is necessary, from knives and cutting boards to pots and pans, ensuring you to have a well-stocked and functional kitchen. In addition, it discussed proper knife skills, safe food handling practices, and efficient organization techniques to make time in the kitchen more enjoyable and productive.<br/>The second section, Basic Food Preparation, delves into the core techniques and methods used in cooking. From understanding various cooking methods like sautéing, boiling, and baking to learning how to properly season and balance flavors, this section will provide you with the building blocks of culinary expertise. It also explore basic ingredient preparation, including washing, peeling, and chopping, as well as the importance of recipe reading and following instructions.<br/>Throughout the book, you will find practical tips, step-by-step instructions, and insightful explanations to help you grasp the concepts effectively"-- Preface of the book. |
| 650 #1 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Kitchen utensils |
| General subdivision |
Handbooks, manuals etc. |
| 650 #1 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food industry and trade |
| General subdivision |
Handbooks, manuals etc. |
| 650 #1 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking |
| General subdivision |
Handbooks, manuals etc. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Castillo, Kim Marie, |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rivera, Rosszen Yorkah N., |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bartolata, Ivan L., |
| Relator term |
author. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Celis, Mark Irvin C., |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Classification part |
643.3 |
| Item part |
R281k |
| Call number prefix |
FIL |
| Call number suffix |
2023 |
