MARC details
| 000 -LEADER |
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| fixed length control field |
02147nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PH-LCIC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250923162015.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
240527s2019 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781119585961 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
LCIC LIBRARY |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
REF.641.57 G44 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wayne Gisslen |
| Relator term |
Author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Professional cooking / |
| Statement of responsibility, etc. |
Wayne Gisslen |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Ninth edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, New Jersey : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 1083 pages : colored illustrations ; 27cm |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The food-service industry<br/>Sanitation and safety<br/>Tools and equipment<br/>Menus, recipes, and cost management<br/>Nutrition<br/>Basic principles of cooking and food science<br/>Mise en place<br/>Stocks<br/>Sauces<br/>Soups<br/>Understanding vegetables<br/>Cooking vegetables<br/>Potatoes<br/>Legumes, grains, pasta, and other starches<br/>Cooking methods for meat, poultry, and fish<br/>Understanding meats and game<br/>Cooking meats and game<br/>Understanding poultry and game birds<br/>Cooking poultry and game birds<br/>Understanding fish and shellfish<br/>Cooking fish and shellfish<br/>Salad dressings and salads<br/>Sandwiches<br/>Hors d'oeuvres<br/>Breakfast preparation<br/>Dairy and beverages<br/>Cooking for vegetarian diets<br/>Sausages and cured foods<br/>Pâtés, terrines, and other cold foods<br/>Food presentation<br/>Bakeshop production : basic principles and ingredients<br/>Yeast products<br/>Quick breads<br/>Cakes and icings<br/>Cookies<br/>Pies and pastries<br/>Creams, custards, puddings, frozen desserts, and sauces |
| 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 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food Services |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cookbooks |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Services alimentaires |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restauration collective |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
REFERENCE BOOKS |