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    German Cuisine

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    iamrezelm
    German cuisine varies regionally and is influenced by other European countries. It commonly features potatoes, cabbage, breads, and pork. Northern coastal cuisine incorporates seafood while southern cuisine, like that of Bavaria, includes more dairy, meats, and beer. Meals typically include an appetizer, soup, main course, and after meal treats accompanied by beer, wine, or coffee. Dishes like sauerkraut, sausages, and breads with meat or cheese are staples of traditional German fare.

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    German Cuisine

    Uploaded by

    iamrezelm
    61 views7 pages
    German cuisine varies regionally and is influenced by other European countries. It commonly features potatoes, cabbage, breads, and pork. Northern coastal cuisine incorporates seafood while southern cuisine, like that of Bavaria, includes more dairy, meats, and beer. Meals typically include an appetizer, soup, main course, and after meal treats accompanied by beer, wine, or coffee. Dishes like sauerkraut, sausages, and breads with meat or cheese are staples of traditional German fare.

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    German cuisine varies regionally and is influenced by other European countries. It commonly features potatoes, cabbage, breads, and pork. Northern coastal cuisine incorporates seafood while southern cuisine, like that of Bavaria, includes more dairy, meats, and beer. Meals typically include an appetizer, soup, main course, and after meal treats accompanied by beer, wine, or coffee. Dishes like sauerkraut, sausages, and breads with meat or cheese are staples of traditional German fare.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    61 views7 pages

    German Cuisine

    Uploaded by

    iamrezelm
    German cuisine varies regionally and is influenced by other European countries. It commonly features potatoes, cabbage, breads, and pork. Northern coastal cuisine incorporates seafood while southern cuisine, like that of Bavaria, includes more dairy, meats, and beer. Meals typically include an appetizer, soup, main course, and after meal treats accompanied by beer, wine, or coffee. Dishes like sauerkraut, sausages, and breads with meat or cheese are staples of traditional German fare.

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    GERMAN CUISINE

    INTRODUCTION

     Small country with a lot of regional cuisine


     North is near to the sea
     South includes Bavaria and the Alps
     Germans uses cream and butter heavily in their cuisine
     Pork is consumed heavily
     Germans also like veal, beef and chicken

    GEOGRAPHY

     Germany until few years ago was divided into two parts
     Reunited since 1990
     Berlin is the capital
     It is a federation of sixteen smaller states
     Germany is located in the heart of Europe

    CHARACTERISTICS

     Germany is located in Western Europe.


     German cuisine is quite simple
     Early inhabitants of present-day. Germany are often referred to as Germanic
    tribes.
     German chefs have also created great dishes from methods believed to have
    been introduced to them by foreigners, including “sauerkraut” (fermented
    cabbage dish) and “spatzle” (type of small Pasta), which believed to have been
    introduced to Germans by either Romans or Italians.
    “SAUERKRAUT” “SPATZLE”
    (fermented cabbage dish) (type of small Pasta)

     Many Germans eat heavier and more filling meals. They include large portions of
    bread and meat.
     The typical German meal is made up of pears, bacon, potatoes, and beans.
    German desserts with apples are also common.
     Breakfast is called “frustuck”, and this meal is often made up of cheese, eggs,
    meat and rolls with jam. Coffee and tea are also common.

    “FRUSTUCK”

     For most Germans, the largest daily meal is lunch, also called “Mittagessen”, that
    is enjoyed around noon.
     Dinner is called “Abendessen” or “Abendbrot”
     Romans introduced grapes, almonds, meat, and vegetables preservation
    techniques, such as sausage making and curing, and spices such as ginger,
    cinnamon, cloves, and nutmeg.
     Widely known food that is included in their diets are mostly grains that were
    mostly grown the area, including millets, oats, barley, rye, as well as dairy
    products such as milk, cheese, and cream.
     Some common for hunting: berries, honey, boar, herring, salmon, venison, bread
    and pork.
     Romans also introduced the cooking techniques of hanging kettles over an open
    fire to simmer foods.
     Charlemagne, the French leader of the roman empire from late eight to ninth
    century, introduced the uses of fresh herbs and gardens in the everyday fare of
    people’s diet.
     Romans also introduced the “CHRISTIANS FAITH”
     Mongolian tartars taught Germans fermenting cabbage to preserved it, and thus
    began the “sauerkraut” tradition in Germany.

    REGIONAL CUISINES

     Cuisine varies according to each German state culinary tradition and agriculture
     Northern specialties include ingredients found around the black forest and the
    Rhine river and wine traditions are influenced by Belgium, France, and Germany.
     Southern cuisine includes lots of beer, meats and dairy products, feature
    specialties like Spanferkel, Handkase and Schwabische Kasespaetzle.

    Handkase Schwabische Käsespätzle


    Spanferkel
     Thueringen, Bremen and the saxonian states includes Dresdner Stollen,
    Blechkuchen and Welfenspeise

    Dresdner stollen Blechkuchen


    Welfenspeise

     Schleswig Holsten, Hamburg, Mecklenburg, Vorpommern, Brandenburg, and


    Berlin with their access to the north and Baltic seas, Scandinavian and eastern
    countries include rote gruetze, sauerfleisch bulletten, helgolander krabbensalat
    and soeier.

    Rote Gruetze Helgolander Krabbensalat


    PRINCIPAL CROPS/ VEGETABLES/ FRUITS

    Principal Crops

     HOPS
     SUGARBEETS
     BARLEY
     WHEAT
     OATS
     RYE

    Vegetables

     CABBAGE
     POTATOES
    PROVIDE PICTURES
     CARROTS

    Fruits PS: SEARCH NALANG KAYO


     Apples
     Pears
     Currants
     Strawberries
     Raspberries

    A TYPICAL GERMAN MEAL

     Appetizer
     Soup
     Main course
     (side dishes)
     After meal treats
    -with fine meal German drinks beer, wine or sekt

    -young and old Germans like to drink soft drink

    -throughout day Germans love to drink drip coffee which are served with torte

    STAPLES

     Pork meat
     Herring
     German cottage cheese

    HERBS AND SPICES

     Caraway
     Juniper
     Black and white pepper
     Dill
     Marjoram
     Parsley

    SPECIALITES OF REGION

    Dishes from Germany

     Steckrubeneintopf- this is a traditional German favorite. It is a stew made of


    potatoes, carrots, and pickled or smoke meat or sausage.
     Weisswurst- this Bavarian sausage is a traditional favorite. It is made of finely
    chopped veal and pork bacon.
     Zwiebelkuchen- this is a pie with a crust made out of diced bacon, cream,
    steamed onions and caraway seed.
     Sauerkraut- this worldwide favorite is cabbage that is finely shredded and is
    fermented with lactic acid bacteria.
     Rheinishcher sauerbraten- these are large beef pieces that have been marinated
    in a mixture of water and vinegar for a long time before they are baked
     Hochzeitsuppe- this favorite is meat brith that is spicy and contains liver
    dumplings, bread dumplings and thin pancakes.
     Labskaus- this dish is made out of herring, corned beef, beetroot, mashed
    potatoes and is served alongside a pickled cucumber and fried egg.
     Mettbrotcheni- this is meat put on rolls of bread that are often garnished with raw
    onion rings.
     Hasenpfeffer- this is a stew made out of marinated rabbit.
     Bratwurst- made of beef, veal pork, these sausages are grilled or fried and
    served with sauerkraut or potato salad.

    GERMAN DRINKS

     APFELSAFTSCHORLE- This is a very popular German soft drink made od


    carbonated mineral water and apple juiced.
     BEER- the Germans have different types of beer including pale beer, dark beer
    and wheat beer.
     WINE- in Germany, wine is just as popular as beer. Common types include
    Silvaner and Riesling. Red wines include Spatburgunder and Dornfelder.
     SCHNAPPS- this is an alcoholic drink that has been distilled. It is clear and has a
    fruit flavoring.

    PROVIDE PICTURES

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