Modern pastry and plated dessert techniques (Record no. 13764)

MARC details
000 -LEADER
fixed length control field 01595nam a22004457a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20231103135308.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m|||||o||d| 00| 0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr || auc||a|a
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 210305s2015 -cna||||sb||| 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781775352433
Qualifying information Ebook
040 ## - CATALOGING SOURCE
Transcribing agency QCPL
110 1# - MAIN ENTRY--CORPORATE NAME
9 (RLIN) 1089
Corporate name or jurisdiction name as entry element British Columbia Cook Articulation Committee
Relator term author
245 10 - TITLE STATEMENT
Title Modern pastry and plated dessert techniques
Statement of responsibility, etc. / The BC Cook Articulation Committee
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Victoria, B.C. :
Name of producer, publisher, distributor, manufacturer BCcampus,
Date of production, publication, distribution, manufacture, or copyright notice [2015]
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (66 pages) :
Other physical details color illustrations
336 ## - CONTENT TYPE
Source rdacontent
Content type term text
337 ## - MEDIA TYPE
Source rdamedia
Media type term computer
338 ## - CARRIER TYPE
Source rdacarrier
Carrier type term online resource
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter I. Scientific principles and techniques used in modern pastry
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Coagulation
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Gelatinization
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Crystallization
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Molecular gastronomy techniques that may be used in the pastry shop
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Low-temperature and sous-vide cooking in the pastry shop
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter II. Plated desserts
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Plan dessert plating
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter III. Dessert garnishes and sauces
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Garnishes
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Dessert sauces
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Chapter IV. Dessert presentation
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Design principles for plating food
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Prepare and plan dessert menus
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Desserts
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Pastry
655 ## - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic Books
856 ## - ELECTRONIC LOCATION AND ACCESS
Host name opentextbc.ca
Uniform Resource Identifier https://opentextbc.ca/modernpastryandplateddesserts/
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type eBook (Free & Open Access)
Holdings
Library use only Collection code Permanent Location Current Location Date acquired Source of acquisition Koha item type
  Circulation Accessible online Accessible online 03/05/2021 Open access eBook (Free & Open Access)