Professional cooking / (Registro nro. 304573)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03058cam a2200313 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 20234459 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250924111259.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 171229t2025 njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781394290208 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Description conventions | rda |
| Modifying agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX820 |
| Item number | .G54 2025 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5/7 |
| 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 cooking / |
| Statement of responsibility, etc. | Wayne Gisslen. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Tenth edition. |
| 264 #1 - | |
| Place of production, publication, distribution, manufacture | Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer | Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2025 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxi, 1097 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 29 cm |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| 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 (pages 1056-1057) and index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. The Food-Service Industry -- 2. Sanitation and Safety -- 3. Tools and Equipment -- 4. Menus, 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 And other Special Diets -- 28. Sausages and Cured Foods -- 29. Pâtés, 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 -- Appendix 6. Kosher Foods -- Appendix 7. Halal Foods -- Bibliography -- Glossary and Cooking Vocabulary -- Subject Index -- Recipe Index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The Tenth 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 the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking. |
| Topical term or geographic name entry element | Food service. |
| 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 | 22/09/2025 | 35 = University Books Inc. | 205.00 | TX820 .G54 2025 | 52000003299203 | 22/09/2025 | c. 1 | 205.00 | 22/09/2025 | Libro mb |