| 000 -LEADER |
|---|
| fixed length control field |
00666nkc a22001577a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20210325111401.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210325b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
OC |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
AV 641.65 |
| Item number |
V422 2013 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Vegetable: |
| Remainder of title |
cooking techniques/ |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Bendigo, Vic.: |
| Name of publisher, distributor, etc. |
VEA, |
| Date of publication, distribution, etc. |
©2013 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 videodisc (approximately 16 min.): |
| Other physical details |
sound, color ; |
| Dimensions |
4 3/4 in. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Chef Andrew Sankey from Box Hill Institute of TAFE demonstrates cooking techniques, such as braise, roast, steam, grill and stir fry, for a variety of vegetables, and how to use knives and cooking equipment. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
11148 |
| Topical term or geographic name entry element |
Cooking (Vegetables) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
CD/DVD |
