Professional cooking / (Registro nro. 278435)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02916nam a2200361 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190226154151.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 170620s2019 njua gr 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2014007176 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119399612 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UT |
| Language of cataloging | eng |
| Transcribing agency | UT |
| Description conventions | rda |
| 041 0# - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 049 ## - LOCAL HOLDINGS | |
| Holding library | UTRF |
| Copy statement | 1 |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX820 |
| Item number | .G54 2019 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5/7 |
| Edition number | 23 |
| 092 0# - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) | |
| Classification number | 641.57 |
| Item number | G535p |
| -- | 2015 |
| -- | REF |
| 100 00 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne, |
| Dates associated with a name | 1946- |
| Relator term | author |
| 245 10 - TITLE STATEMENT | |
| Title | Professional cooking / |
| Statement of responsibility, etc. | Wayne Gisslen ; photography by J. Gerard Smith. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Ninth edition |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer | John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice | [2019] |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xix, 1083 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 29 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 (pages 1041-1042) and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. The Food-Service Industry -- 2. Sanitation and Safety -- 3. Tools and Equipment -- 4. Menu, Recipes, and Cost Management -- 5. Nutrition -- 6. Basic Principles of Cooking and Food Science -- 7. Mise en Place -- 8. Stocks -- 9. Sauces -- 10. Soups -- 11. Understanding Vegetables -- 12. Cooking Vegetables -- 13. Potatoes -- 14. Legumes, Grains, Pasta, and Other Starches -- 15. Cooking Methods for Meat, Poultry, and Fish -- 16. Understanding Meats and Game -- 17. Cooking Meats and Game -- 18. Understanding Poultry and Game Birds -- 19. Cooking Poultry and Game Birds -- 20. Understanding Fish and Shellfish -- 21. Cooking Fish and Shellfish -- 22. Salad Dressings and Salads -- 23. Sandwiches -- 24. Hors D’Oeuvres -- 25. Breakfast Preparation -- 26. Dairy and Beverages -- 27. Cooking for Vegetarian Diets -- 28. Sausages and Cured Food -- 29. Pates, Terrines, and Other Cold Foods -- 30. Food Presentation -- 31. Bakeshop Production: Basic Principles and Ingredients -- 32. Yeast Products -- 33. Quick Breads -- 34. Cakes and Icings -- 35. Cookies -- 36. Pies and Pastries -- 37. Creams, Custards, Puddings, Frozen Desserts, and Sauces -- Appendix 1: Metric Conversion Factors -- Appendix 2: Standard Can Sizes -- Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods -- Appendix 4: Kitchen Math Exercises: Metric Versions -- Appendix 5: Eggs and Safety. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge. |
| 650 00 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cookery. |
| Topical term or geographic name entry element | Foodservice. |
| Topical term or geographic name entry element | Quantity cooking. |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date last checked out | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Sala de Referencia mb | 20/02/2019 | 97 | 166.62 | 8 | 17 | TX820 .G54 2019 | 50000003259867 | 17/10/2024 | 16/09/2024 | c. 1 | 166.62 | 20/02/2019 | Libro |