Professional baking / (Record no. 2128)

MARC details
000 -LEADER
fixed length control field 01987cam a22003134a 4500
001 - CONTROL NUMBER
control field u143163
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205559.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 070515s2009 njua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2007020433
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471783497 (Cloth)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471783498 (Cloth)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471783480
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocn131068318
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)131068318
050 10 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX763
Item number .G47 2009
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.8/15
Edition information 22
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 641.815
Item number G535p5
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gisslen, Wayne,
Dates associated with a name 1946-
245 10 - TITLE STATEMENT
Title Professional baking /
Statement of responsibility, etc.
250 ## - EDITION STATEMENT
Edition statement 5th ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. John Wiley,
Date of publication, distribution, etc. c2009.
300 ## - PHYSICAL DESCRIPTION
Extent xxx, 770 p. :
Other physical details ill. (chiefly col.) ;
Dimensions 29 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (p. 757) and indexes.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note The baking profession --Basic professional skills : bakeshop math and sanitation --Baking and pastry equipment --Ingredients --Basic baking principles --Understanding yeast doughs --Understanding artisan breads --Lean yeast doughs --Rich yeast doughs --Quick breads --Doughnuts, fritters, pancakes, and waffles --Basic syrups, creams, and sauces --Pies --Pastry basics --Tarts and special pastries --Cake mixing and baking --Assembling and decorating cakes --Specialty cakes, gateaux, and torten --Cookies --Custards, puddings, mousses, and souffles --Frozen desserts --Fruit desserts --Dessert presentation --Chocolate --Marzipan, nougatine, and pastillage --Sugar techniques --Baking for special diets. Appendices: Large-quantity measurement --Metric conversion factors --Decimal equivalents of common fractions --Approximate volume equivalents of dry foods --Temperature calculations for yeast doughs --Eggs and safety.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Baking.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food presentation.
856 41 - ELECTRONIC LOCATION AND ACCESS
Public note Table of contents only
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/toc/ecip0718/2007020433.html">http://www.loc.gov/catdir/toc/ecip0718/2007020433.html</a>
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001579202
-- 1/31/2013
-- 6/29/2023
-- 7
-- CIRCSTACKS
-- LRC
-- 2
-- $92.90
-- 1
-- Y
-- Y
-- BOOK
-- 8/13/2009
-- PRINT
-- .STAFF.
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total checkouts Full call number Barcode Copy number Koha item type
    Dewey Decimal Classification     Odessa College Odessa College Stacks 08/13/2009 93.00   641.815 G535P5 51994001579202 1 Books