| 000 -LEADER |
|---|
| fixed length control field |
01787nam a2200241 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20201026235450.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
201026b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789719969853 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Preferred name for the person |
Peralta, Joana C. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Modules in home economics grade 10 : |
| Remainder of title |
Cookery / |
| Statement of responsibility, etc |
Joana C. Peralta |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Quezon City : |
| Name of publisher, distributor, etc |
St. Bernadette Publishing House Corporation, |
| Date of publication, distribution, etc |
2017 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vi, 254 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 505 ## - CONTENTS |
|---|
| Formatted contents note |
Unit I: Personal Entrepreneurial Competencies ? Lesson 1 Personal Entrepreneurial Competencies? Lesson 2 Business Environment and Business Opportunity ? Unit II: Eggs and Cereals ? Lesson 1 Composition and Characteristics of Eggs ? Lesson 2 Preparing Egg Dishes ? Lesson 3 Carbohydrates in Foods? Lesson 4 Grains and Cereals? Lesson 5 Cereal and Grain Dishes? Unit III: Vegetables and Cereals ? Lesson 1 Considerations in Choosing and Preparing Vegetables? Lesson 2 Cooking Vegetables? Lesson 3 Types, Anatomy, and Nutritional Value of Seafood? Lesson 4 Market Forms, Cuts? Lesson 5 Preparing and Cooking Seafood ? Unit IV: Stocks, Sauce, and Soups ? Lesson 1 Preparing Stocks ? Lesson 2 Preparing Sauce ? Lesson 3 Preparing Soups ? Unit V: Poultry and Game Birds ? Lesson 1 Kinds and Nutritional Value of Poultry and Game Birds ? Lesson 2 Buying and Preparing Poultry and Game Birds ? Lesson 3 Cooking Poultry and Game Birds ? Unit VI: Meat? Lesson 1 Kinds and Market Forms of Meat ? Lesson 2 Principle in Selecting, Handling, and Storing Meat ? Lesson 3 Cooking Meat Dishes |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
|---|
| -- |
600-699 |
| -- |
641.5 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cookery. |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Source of classification or shelving scheme |
|
| Item type |
BOOK |