CULINARY PROGRAM WOOSONG-CETT

SUBJECT: Advanced and avant-garde kitchen

PROFESSOR: PLANA LÓPEZ, BERNAT / GEHRIG SANSALVADÓ, PAULA

NAME: Kim yeseul / Yessi

GROUP: YEAR/SEMESTER: 2023/ 2 blocks

Description of the activity

You will need to research some concepts related to the cuisine to be studied in the next class,
and upload the document on the Virtual Campus before class.
The homework will be discussed in the session.
 Research information and describe (in 5-10 lines) the following concepts related to German
Cuisine:
1. Sauerkraut

- Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid
bacteria. It taste is sour, both of which result from the lactic acid formed when the bacteria
ferment the sugars in the cabbage leaves. It is one of the best-known national
dishes in Germany.
Source. https://en.wikipedia.org/wiki/Sauerkraut
How makes sourkraut? Watch this video!
https://www.youtube.com/watch?v=1GjAsjRFxRQ

2. Spätzle mit Käse (Käsespätzle)

How to make?
Fry the diced onion in a little butter until translucent. Deglaze with
the cream, add the chopped parsley and season with salt and pepper. Bring to a boil, then add half of
the cheese and mix well. Fold in the spaetzle.
Pour the mixture into a greased casserole dish and sprinkle with the remaining cheese.
Bake at 200 °C top/bottom heat for approx. 20 minutes until the desired browning is achieved.
Source. https://www.chefkoch.de/rezepte/1062121211526182/Schnelle-Kaesespaetzle.html

3. Apfelstrudel

 It’s simmer the apple pie. Apfelstrudel is actually not of German origin; the oldest known
recipe dates back to 1697 in Vienna and gained popularity throughout the Austro-
Hungarian Empire in the 18th century. The strudel is said to have other cultural
influences as it is reminiscent of the Turkish baklava with its thin layers of dough
 The German word "Strudel" means "whirlpool" or "eddy" and describes the flaky crust
surrounding the delicious filling
 The traditional strudel dough is rolled over a large work surface (often a kitchen or dining
room table) and pulled and stretched using the back of your hands until it is so thin that
a newspaper can be read through it
Source. https://www.quick-german-recipes.com/german-apple-strudel-recipe.html

4. Brezel

Its main ingredients are usually: wheat flour with yeast , milk and butter .
The dough is briefly dipped in a 3% baking soda solution before baking, and salt is usually
added , although sweets, flavored with cinnamon , vanilla , etc., are also made. Some
regional recipes also add egg and lemon zest .
(It’s my favorite kind’s of bread!!)

SOURCE. https://es.wikipedia.org/wiki/Bretzel#Etimolog%C3%ADa

HOW TO MAKE?

WATCH DOWN LINK!

https://www.youtube.com/watch?v=0VZABv57YOc
5. Kartoffelsalat

- It’s potato salad!

1. Boil the potatoes in their skins in salted water for approx. 40 minutes until al dente, drain, rinse with
cold water, peel while still warm and cut into slices.

2. Then peel the onion, chop it finely and add to the potato slices.

3. Then mix the beef stock, corn oil, Dijon mustard, Hesperiden vinegar, salt, sugar and water in a bowl
and pour over the still lukewarm potatoes and leave to stand for about 30 minutes.

Source. https://www.gutekueche.at/kartoffelsalat-rezept-815