Theory of Cookery (Record no. 2297)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01846nam a22002417a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190701124533.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190701b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-81-8409-503-6 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Allied Informatics, Jaipur |
| Bill Number | 6283 |
| Bill Date | 26/06/2019 |
| 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 | ARO |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Arora, Krishna |
| 245 ## - TITLE STATEMENT | |
| Title | Theory of Cookery |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Chennai |
| Name of publisher, distributor, etc. | Frank Bros. & Co. |
| Date of publication, distribution, etc. | 2019; c1992 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 356 |
| 500 ## - GENERAL NOTE | |
| General note | The revised edition of the Theory of Cookery caters to the Syllabus of the National Council for Hotel Management, Various Food Craft Institutions, Polytechnics, Catering Technology institutes and Food Science Training Centres where the subject is taught. Comprehensive coverage of topics will ensure that students master the art and nuances of cooking which would take them ahead in their professional pursuit. This book is also supplemented by Theory of Cookery- Book of Recipes which has presented simple and practical Indian recipes in a very contemporary manner. The collection of recipes would help students of Hotel Management and Catering Institutes to acquaint themselves with similar dishes. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Contents Introduction to Cookery Culinary History Aims and Objects of Cooking Methods of Cooking Foods Basic Preparation Basic Principles of Food Production Bakery and Patisserie Principles of Menu Planning Kitchen Management Production Management Culinary Terms Test Questions and Answers Index |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Salient Features: Arrangement of chapters in the proper sequence A section on vegetable carving Probable questions based on the trend of past question papers A glossary of culinary terms Various illustrations to serve as visual aids |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Carpentry |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sharma, Mukesh (Editor) |
| 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 2019-07-01 | 360.00 | 7 | 641.5 ARO | 017836 | 2024-04-15 | 2024-01-16 | 2024-01-16 | 360.00 | 2019-07-01 | Books |