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  <titleInfo>
    <title>Kitchen essentials and basic food preperation</title>
  </titleInfo>
  <name type="personal">
    <namePart>Cornell, D.A.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="text">Manila, Philippines</placeTerm>
    </place>
    <publisher> Rex Bookstore</publisher>
    <dateIssued>c2020</dateIssued>
    <edition>First edition</edition>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>v,m 213 pages :  illustrations ;  26cm.</extent>
  </physicalDescription>
  <note type="statement of responsibility">Cornell, Daryl Ace V.</note>
  <note>Includes bibliographical references </note>
  <subject>
    <topic>1. Food handling-- safety measures</topic>
  </subject>
  <subject>
    <topic>2. Food service -- equipment and supplies</topic>
  </subject>
  <subject>
    <topic>3. Quality cooking</topic>
  </subject>
  <classification authority="ddc" edition="1st ed.">Fil. 615.954 C814k 2020</classification>
  <identifier type="isbn">978-621-04-0382-4</identifier>
  <recordInfo>
    <recordContentSource authority="marcorg">OC</recordContentSource>
    <recordCreationDate encoding="marc">260526</recordCreationDate>
    <recordChangeDate encoding="iso8601">20260526055714.0</recordChangeDate>
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