Professional chef. (Record no. 27012)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01246nam a2200253 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 590573 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210719155416.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 070618s2007 enkac f 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781844805303 (pbk.) : |
| Terms of availability | No price |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1844805301 (pbk.) : |
| Terms of availability | No price |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | ()1844805301 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | StDuBDS |
| Modifying agency | UK-LoTVU |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5'7 |
| Edition number | 22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Rippington, Neil. |
| 245 10 - TITLE STATEMENT | |
| Title | Professional chef. |
| Name of part/section of a work | Level 1 diploma / |
| Statement of responsibility, etc. | Neil Rippington. |
| 246 3# - VARYING FORM OF TITLE | |
| Title proper/short title | Level 1 diploma |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | London : |
| Name of publisher, distributor, etc. | Thomson, |
| Date of publication, distribution, etc. | c2007. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 209 p. : |
| Other physical details | col. ill., ports. (chiefly col.) ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This is an excellent introduction to the knowledge and skills needed for a level 1 diploma. The catering and hospitality industry is introduced, along with food safety, health and safety, healthier foods and special diets, kitchen equipment and personal workplace skills. The practical skills of preparing and cooking food are then introduced: boiling, poaching, steaming, stewing, braising, baking, roasting, grilling, deep frying and shallow frying, regenerating pre-prepared food and finally cold food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cookery. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Chefs |
| General subdivision | Study and teaching. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Suppress in OPAC | Do not suppress from OPAC |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date last checked out | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 07/10/2010 | 1 | 6 | 641.57 RIP | 05959551 | 18/06/2024 | 13/03/2024 | 60.00 | 19/07/2021 | Book | ||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 07/10/2010 | 641.57 RIP | 0595956X | 12/09/2023 | 60.00 | 19/07/2021 | Book | |||||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 07/10/2010 | 1 | 28 | 641.57 RIP | 05959578 | 31/07/2023 | 19/01/2023 | 60.00 | 19/07/2021 | Book | ||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 07/10/2010 | 641.57 RIP | 05959586 | 28/01/2020 | 60.00 | 19/07/2021 | Book | |||||||
| Dewey Decimal Classification | Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 10/11/2010 | 641.57 RIP | 06002293 | 15/03/2021 | 60.00 | 19/07/2021 | Book |