Professional baking / (Registro nro. 300997)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02908cam a22003858i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 22148184 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20231129101434.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210720s2022 nju b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2021035197 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119744993 |
| Qualifying information | (hardback) |
| Canceled/invalid ISBN | 9781119840855 |
| Qualifying information | (adobe pdf) |
| Canceled/invalid ISBN | 9781119744955 |
| Qualifying information | (epub) |
| Canceled/invalid ISBN | 9781119840701 |
| Qualifying information | (evalc) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | WaSeSS/DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX763 |
| Item number | .G47 2022 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.8/15 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne, |
| Dates associated with a name | 1946- |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Professional baking / |
| Statement of responsibility, etc. | Wayne Gisslen. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Eight edition. |
| 264 #1 - | |
| Place of production, publication, distribution, manufacture | Hoboken, NJ : |
| Name of producer, publisher, distributor, manufacturer | Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice | [2022]. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 729 pages : |
| Other physical details | color illustrations, photographs ; |
| Dimensions | 29 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| Content type term | still images |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| Media type code | n |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Carrier type code | nc |
| Source | rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. The Baking Profession -- 2. Basic Professional Skills: Bakeshop Math and Food Safety -- 3. Baking and Pastry Equipment -- 4. Ingredients -- 5. Basic Baking Principles -- 6. Understanding Yeast Doughs -- 7. Lean Yeast Doughs: Straight Doughs -- 8. Lean Yeast Doughs: Sponges, Pre-Ferments, and Sourdoughs -- 9. Rich Yeast Doughs -- 10. Quick Breads -- 11. Doughnuts, Fritters, Pancakes, and Waffles -- 12. Basic Syrups, Creams, and Sauces -- 13. Pies -- 14. Pastry Basics -- 15. Tarts and Special Pastries -- 16. Cake Mixing and Baking -- 17. Assembling and Decorating Cakes -- 18. Cookies -- 19. Custards, Puddings, Mousses, and Soufflés -- 20. Frozen Desserts -- 21. Fruit Desserts -- 22. Dessert Presentation -- 23. Chocolate -- 24. Marzipan, Pastillage, and Nougatine -- 25. Sugar Techniques -- 26. Baking for Special Diets -- Appendix 1. Large-Quantity Measurements -- Appendix 2. Metric Conversion Factors -- Appendix 3. Decimal Equivalents of Common Fractions -- Appendix 4. Approximate Volume Equivalents of Dry Foods -- Appendix 5. Temperature Calculations for Yeast Doughs -- Appendix 6. Egg Safety -- Glossary -- Bibliography -- Recipe Index -- Subject Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Professional Baking 8e is the latest edition of what continues to be the bestselling book for an introduction to baking and pastry. The goal of this book is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style."-- |
| Assigning source | Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Baking. |
| Topical term or geographic name entry element | Food presentation. |
| 776 08 - | |
| Relationship information | Online version: |
| Main entry heading | Gisslen, Wayne, 1946-. |
| Title | Professional baking |
| Edition | Eight edition. |
| Place, publisher, and date of publication | Hoboken, NJ : Wiley, [2022] |
| International Standard Book Number | 9781119840855 |
| Record control number | (DLC) 2021035198 |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro mb |
| 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 | Full call number | Barcode | Date last seen | 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 | 10/11/2023 | 35 = University Books Inc. | 140.00 | TX763 .G47 2022 | 50000003295424 | 10/11/2023 | c. 1 | 140.00 | 10/11/2023 | Libro |