The professional chef (Record no. 14878)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02433nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | In-KoJDB |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210306202741.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181102b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9780470421352 |
| Printed Price | 4284.00 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | JDBI |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | English |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Class No. | 641.57 |
| Item number | PRO |
| 245 1# - TITLE STATEMENT | |
| Title | The professional chef |
| Statement of responsibility | by the culinary institute of america |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 9 th |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | N.J. |
| Name of publisher, distributor, etc. | John Wiley & Sons |
| Date of publication, distribution, etc. | ©2011 |
| 300 ## - PHYSICAL DESCRIPTION | |
| No. of pages | xix, 1212 p. |
| 500 ## - GENERAL NOTE | |
| General note | Contents: Part One. The Culinary Professional. Chapter 1. Introduction to the Profession. Chapter 2. Menus and Recipes. Chapter 3. The Basics of Nutrition and Food Science. Chapter 4. Food and Kitchen Safety. Part Two. Tools and Ingredients in the Professional Kitchen. Chapter 5. Equipment Identification. Chapter 6. Meat, Poultry, and Game Identification. Chapter 7. Fish and Shellfish Identification. Chapter 8. Fruit, Vegetable, and fresh Herb Identification. Chapter 9. Dairy and Egg Purchasing and Identification. Chapter 10. Dry Goods Identification. Part Three. Stocks, Sauces, and Soups. Chapter 11. Mise en Place for Stocks, Sauces, and Soups. Chapter 12. Stocks. Chapter 13. Sauces. Chapter 14. Soups. Part Four. Meats, Poultry, Fish, and Shellfish. Chapter 15. Mise en Place for Meats, Poultry, and Fish. Chapter 16. Fabricating Meats, Poultry, and fish. Chapter 17. Grilling and Broiling, Roasting and Baking. Chapter 18. Saute;ing, Pan Frying, and Deep Frying, Chapter 19. Steaming and Submersion Cooking. Chapter 20. Braising and Stewing. Part Five. Vegetables, Potatoes, Grains and Legumes, and Pasta and Dumplings. Chapter 21. Mise en Place for Vegetables and Fresh Herbs. Chapter 22. Cooking Vegetables. Chapter 23, Cooking Potatoes. Chapter 24. Cooking Grains and Legumes. Chapter 25. Cooking Pasta and Dumplings. Part Six. Breakfast and Garde Manger. Chapter 26. Cooking Eggs. Chapter 27. Salad a Dressings and Salads. Chapter 28. Sandwiches. Chapter 29. Hors d'Oeuvre and Appetizers. Chapter 30. Charcuterie and Garde Manager. Part Seven. Baking and Pastry. Chapter 31. Baking Mise en Place. Chapter 32. Yeast Breads. Chapter 33. Pastry Doughs and Batters. Chapter 34. Custards, Creams, and Mousses. Chapter 35. Fillings, frostings, and Dessert Sauces. Chapter 36. Plated Desserts. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | FOOD SCIENCE |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | QUANTITY COOKING |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | COOKING |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject heading | MATLAGNING |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | TEXT BOOKS |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan (e.g. reference copy) | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Accession No | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Not For Loan | Reference | JDBI Learning Resource Center | JDBI Learning Resource Center | 02/11/2018 | 641.57 PRO | 17920 | 31/05/2019 | 02/11/2018 | TEXT BOOKS | ||||
| Dewey Decimal Classification | JDBI Learning Resource Center | JDBI Learning Resource Center | 25/05/2022 | 641.57 PRO | 18395 | 25/05/2022 | 25/05/2022 | TEXT BOOKS |