Entry Topical Term

Number of records used in: 2

001 - CONTROL NUMBER

• control field: 336039

003 - CONTROL NUMBER IDENTIFIER

• control field: OCoLC

005 - DATE AND TIME OF LATEST TRANSACTION

• control field: 20211102172731.0

008 - FIXED-LENGTH DATA ELEMENTS

• fixed length control field: 080324i| anannbabn |a ana

010 ## - LIBRARY OF CONGRESS CONTROL NUMBER

• LC control number: sh2008002221

035 ## - SYSTEM CONTROL NUMBER

• System control number: (OCoLC)oca07749230

040 ## - CATALOGING SOURCE

• Original cataloging agency: DLC
• Language of cataloging: eng
• Transcribing agency: DLC
• Modifying agency: DLC
• Subject heading/thesaurus conventions: lcsh

053 #0 - LC CLASSIFICATION NUMBER

• Classification number element-single number or beginning number of span: TX690.7

150 ## - HEADING--TOPICAL TERM

• Topical term or geographic name entry element: Sous-vide cooking

450 ## - SEE FROM TRACING--TOPICAL TERM

• Topical term or geographic name entry element: Cryovacking (Cooking)

450 ## - SEE FROM TRACING--TOPICAL TERM

• Control subfield: nne
• Topical term or geographic name entry element: Sous-vide cookery

450 ## - SEE FROM TRACING--TOPICAL TERM

• Topical term or geographic name entry element: Under-vacuum cooking

550 ## - SEE ALSO FROM TRACING--TOPICAL TERM

• Control subfield: g
• Topical term or geographic name entry element: Cooking

670 ## - SOURCE DATA FOUND

• Source citation: Work cat.: 2007049387: Under pressure, 2008:
• Information found: t.p., etc. (Sous vide; another cooking technique, along side, sauté, poach, grill, roast, and the others; It goes by the name sous vide, from the French meaning “under vacuum; two basic facts that distinguish sous vide from the other cooking techniques are these: we vacuum seal the food in plastic (using a vacuum sealer), and we cook it in water that rarely exceeds 85 C. (185 F.), well below simmering, and usually a good deal lower (using a device called an emersion circulator); heart of sous vide cooking is the controlled application of relatively low heat, just enough to cook the food properly, and no more; new heating method is the 21st-century version of the bain marie or water bath)

670 ## - SOURCE DATA FOUND

• Source citation: Wikipedia, Mar. 24, 2008:
• Information found: (method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (Usually around 60°C = 140°F); USA and other English speaking countries, this technique may be known as Cryovacking)

907 ## -

• : .a11951254
• : 23-08-21
• : 29-10-15
• : -
• : -
• : -