Mastering the arts of advanced baking / (Record no. 33574)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01525nam a2200265 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260930165707.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260930s ph a b 000 0 eng d |
| 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 | TX763 |
| Item number | .L66 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.815 |
| Item number | L838m |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lomeda-Junio, Michelle M., |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Mastering the arts of advanced baking / |
| Statement of responsibility, etc. | Michelle M. Lomeda-Junio. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | [Place of Publication not identified] : |
| Name of producer, publisher, distributor, manufacturer | Independently published, |
| Date of production, publication, distribution, manufacture, or copyright notice | [Date of Publication not identified]. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 314 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 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 | I. Introduction and overview in baking -- History of baking -- Current trends in the baking industry -- Baking ingredients: it's types and uses -- Baking tools and equipment and its uses -- Basic preventive measure -- Baking terms and processes -- Common abbreviations, measurement and equivalent -- II. Yeast dough -- Characteristics of a well-made yeast bread -- Yeast bread ingredients and their roles -- Basic type of yeast dough -- Method of mixing dough -- 12 steps of yeast dough production -- III. Cake and cake decoration -- Classification of cakes -- Common cake faults and their causes -- Icing vs. frosting. |
| 546 ## - LANGUAGE NOTE | |
| Language note | English. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Suppress in OPAC | No |
| Koha item type | Books |
| Item part | L838m |
| Call number prefix | FIL |
| Edition | 23 |
| Classification part | 641.815 |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Main Library | Main Library | Filipiniana Section | 09/30/2026 | FIL 641.815 L838m | 032510 | 09/30/2026 | 1-1 | 09/30/2026 | Books |