Theory of Cookery (Record no. 2235)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02223nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190610151700.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190610b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-19-947444-3 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Allied Informatics, Jaipur |
| Bill Number | 6235 |
| Bill Date | 5/6/2019 |
| Purchase Year | 2019-20 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | BSDU |
| Language of cataloging | English |
| Transcribing agency | BSDU |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5 |
| Item number | BAL |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bali, Parvinder S. |
| 245 ## - TITLE STATEMENT | |
| Title | Theory of Cookery |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Delhi |
| Name of publisher, distributor, etc. | Oxford University Press |
| Date of publication, distribution, etc. | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 230 |
| 500 ## - GENERAL NOTE | |
| General note | Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen. The book begins with an introduction to cookery, standards of personal hygiene, protective clothing, and safety procedure in handling equipments which a chef needs to maintain. It also gives an overview of the origin of modern cookery and provides a list of culinary terms. Following this, the book discusses organizational structure and layout of a professional kitchen, along with duties and responsibilities of various chefs. Basic menu planning, aims and methods of cooking food as well as commodities used for cooking have been explained at length too. The book also includes chapters on salads, soups, eggs, meat, and fish cookery. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Contents: Introduction To Cookery Organizational Structure And Layout Of Kitchen Basic Menu Planning Aims And Objectives Of Cooking Food Use Of Vegetables And Fruits In Cookery Stocks, Sauces, And Gravies Soups And Salads Meat, Fish, And Egg Cookery Methods Of Cooking |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Features Discusses roles of various commodities used in cooking along with different methods of cooking such as sautéing, steaming, braising, microwave cooking and more in detail Provides important points (chef’s tips) interspersed in the text to avoid accidents in the kitchen Explains practical aspects of cookery with photographs, tables, and figures Includes assessment tools such as review questions and project assignments |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Checked out | Date last seen | Date last checked out | Cost, replacement price | Price effective from | Koha item type | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 2019-06-10 | 325.00 | 5 | 641.5 BAL | 017782 | 2024-04-15 | 2024-01-16 | 2024-01-16 | 325.00 | 2019-06-10 | Books | ||||||
| BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 2019-06-10 | 325.00 | 1 | 641.5 BAL | 017783 | 2021-12-09 | 2021-10-27 | 325.00 | 2019-06-10 | Books | |||||||
| Not For Loan | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | 2019-06-10 | 325.00 | 641.5 BAL | 017784 | 2020-02-12 | 325.00 | 2019-06-10 | Books | Not for Loan |