Food Preparation for the Professional
by Karen Eich Drummond This book trains future foodservice managers in the principles, techniques, and skills needed to prepare food for production.

1. GRILLED YELLOWTAIL SNAPPER WITH FRESH TOMATOES, GARLIC AND BASIL Peel tomatoes by making slit in bottom skin and blanching quickly in boiling water. Peel, seed and chop tomatoes; set aside. In skillet, add 1 ... Ingredients: 7  (crumbs .. fillets .. leaves .. oil .. tomatoes ...)

2. YELLOWTAIL TERIYAKI Sweet cooking sake. Combine ... until slightly thick. Grill yellowtail in skillet. Pour prepared ... low heat for 7 minutes. Ingredients: 5  (sake .. sauce .. sugar .. tail ...)

3. YELLOWTAIL WITH BANANAS Coat baking dish with butter. Place snapper fillets in dish with thin slices of banana on top. Melt butter and lemon juice, then pour on top. ... Ingredients: 5  (banana .. fillets .. lime .. paprika ...)

4. BROILED TUNA WITH ORANGE-CUMIN SAUCE 1. In small dry heavy gauge skillet, toast cumin seeds over medium heat about 2 minutes, or until fragrance is released. Shake skillet from time to ... Ingredients: 7  (juice .. mackerel .. oil .. seeds .. sugar ...)

5. DICK'S PAN FRIED FISH Melt butter and butter in a non-stick fry pan - medium heat. When melted, add garlic, dill and lemon peel. Stir well with wooden spoon. Pat fish dry ... Ingredients: 6  (peel ...)

6. MICROWAVE OR GRILLED FISH Place fish fillets on large piece of Reynolds wrap, alternate pieces of mushrooms, onion, tomato, green pepper. Sprinkle with salt, pepper, garlic ... Ingredients: 12  (fillets .. lemon .. mushrooms .. parsley .. salt ...)

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