Commercial cookery : (Record no. 8990)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01977nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250423150403.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210518s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9786214150199 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | DSSC |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | Fil./641.5/R685 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Roque, Nelson Leo O. |
| 245 #0 - TITLE STATEMENT | |
| Title | Commercial cookery : |
| Remainder of title | NC level 2 / |
| Statement of responsibility, etc | Nelson Leo O. Roque and Janine P. Siggaoat |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Manila, Philippines : |
| Name of publisher, distributor, etc | JFS Publishing Services, |
| Date of publication, distribution, etc | c2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vi, 249 pages : |
| Other physical details | illustrations (some color) ; |
| Dimensions | 26 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Commercial Cookery NC level 2 -- Quantity food production -- Types of food service system -- Kitchen layout and design -- Types of kitchen lay-out -- Food preparation and mis-en place -- Weights and measures at a glance -- Methods of cooking -- Knife skills -- Vegetables and fruits cutting skills -- Seasoning and flavoring composition in food -- Commonly used herbs, spices, and their uses -- Salads and dressings -- Culinary test bank #7 -- Eggs -- Applying different cooking methods in egg -- Farinaceous dishes and vegetable cookery -- Types of rice -- Rice varieties --Rice forms -- Basic steps in cooking rice -- Pasta cookery -- Potato cookery -- Vegetable cookery -- Culinary test bank #8 -- Meat, Poultry and sea food fabrication -- Poultry cookery -- Classes of poultry -- Meat fabrication -- Methods of cookery for retail cuts of beef -- Pork fabrication chart -- Fin and shellfish fabrication -- Bread and desert -- Divisions in the pastry and bakery section includes: -- Basic baking ingredients -- Culinary test bank #10 -- Menu types -- Principles of menu planning -- Forecasting -- Starting your small food enterprise -- NCII commercial cookery suggested recipe compilation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cookery |
| 9 (RLIN) | 4365 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Cooking. |
| 9 (RLIN) | 6623 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Siggaoat, Janine P. |
| Relator term | joint author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | 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 | Filipiniana | DSSC LEARNING RESOURCE CENTER | DSSC LEARNING RESOURCE CENTER | On Display | 2025-04-23 | Fil./641.5/R685 | 009167 | 2025-04-23 | c. 1 | 2025-04-23 | Book | |||||
| Dewey Decimal Classification | Filipiniana | DSSC LEARNING RESOURCE CENTER | DSSC LEARNING RESOURCE CENTER | On Display | 2025-04-23 | Fil./641.5/R685 | 009168 | 2025-04-23 | c. 2 | 2025-04-23 | Book |