Germany

Deutschland - Berlin
 Geographical Setting
Germany is surrounded by 9 other
countries. And has 16 states.
Capital - Berlin
West:
Netherlands
 Belgium
 Luxembourg
France
South:
Switzerland and Austria
Eastern:
Czech Republic and Poland
Northern border with the North Sea
to the west and the Baltic Sea to the
east:
Denmark
 Herbs & Spices
• Foods in Germany are rarely spicy or heavily seasoned. Likewise, garlic does
not play much of a roll in traditional German cooking, although the more
modern recipes are beginning to use it.
• Bay leaves
• Borage
• Chives
• Dill leaves
• Marjoram
• Thyme
• Parsley
 Herbs & Spices
Caraway Seed
Juniper Berries
Peppercorn
Mustard
Horseraddish
 Seafoods
Fish Specialties:
Rhine - Germanys largest river important source of fish.
Trout – Most common fresh water in Germany.
Salmon or Rhine Salmon – King of Rhine fish.
Carp – Southern Germany’s most common fish,
specially in winter months during christmas and new
year.
Plaice – Germanys flatfish.
Herring (rollops) – fish marinated w/ onion, rings and
spices in vinegar for 2=3 days.
Main varieties of meat consumed in Germany:

• Among poultry, chicken is most

common, although duck, goose and
turkey are also enjoyed.

• Game meats, especially boar, rabbit

and venison are also widely
available around the year.

• Lamb and goat are also available

but not very popular.
Meat is often eaten in

Sausage form.

There is said to be more than

1500 different types of
sausages in Germany.

Certain families may also make

their own sausage for personal
consumption.
Honey, eggs, strong coffee, tea and
cocoa are also popular choices for
breakfast

Deli meats, such as ham, salted meats,

salami, and various cheeses are
commonly served.
Dry Commonly served with
milk and banana.

Muesli
Mix
 Eating Habits
“ Mittagessen” – Lunch
“Abenbroth” - Dinner
Many people eat only a small meal in the middle
of the working day and enjoy a hot dinner in the
evening at home with the whole familly.
 German rules at the dinner table
• Germans always use forks at the dinner table, so to blend
in, use a fork when eating your french fries.
• For a sit down meal, use a knife and a fork with every bite.
• Elbows off the table and no hands on your lap while
eating.
• It is always a good gesture to compliment the homecook
or chef with “das schmekt gut/lecker/wunderbar”
• When eating and/or drinking with a group it is always
polite to wait to eat until someone says: “Guten Appetit.”
 In restaurants
• Seat yourself
• No ice cubes in soda
• No free refills
• Bread basket costs extra
• Water isn’t free
• If you put you knife and fork down side-by-
side on the plate the waiter will take away
your food
Oktoberfest
in Munich (Munchen)

Begins in September
and continues
through October

the party endures for

16 days
 GERMAN CUISINE
• Pork Country – Pork Surplus

• Meat and Potatoes; Sweet and Sour

• Braten – Cold roasted meat

• Schnitzel – pounded, breaded and fried meat

 GERMAN CUISINE
• Pork is a national favorite, used in more dishes
than any other livestock

• The abundance of meat has resulted in a

different problem: the storage of meat.

• Smoking, marinating and salting procedures

 Side Dishes
• Teigwaren: refer to those foods
made from a dough - specifically
noodles and pasta. These are
primarily made from flour with the
addition of eggs and other
ingredients. They are formed, dried,
then cooked in boiling water.
• Category includes:
 Maultaschen, (ravioli)
 Schupfnudeln (Potato Finger)
 Spätzle (little spghetti)
 Side Dishes
Spätzle German noddle or
sometimes called little spaghetti.
Considered a side dish to the
main course.

German Potato Salad, although

called a salad, it is generally
considered a side dish, as it
generally accompanies the main
course.
 WURST (Sausage)
• Bierschinken- a sausage
with chunks of ham and
pistachios

• Bierwurst- coarse,
textured slicing sausage
flavored with juniper
berries and cardamom
 WURST (Sausage)
• Bockwurst- smoked and
scalded, made from
finely ground veal;
spiced with chives and
parsley
 WURST (Sausage)

• Blutwurst- blood
sausage; it is eaten
sliced and cold or fried
like black pudding
WURST (Sausage)

• Bratwurst- a pale,
smoked sausage made
of finely minced veal,
pork, ginger, nutmeg
and other spices
WURST (Sausage)
• Cervelat- similar to
Italian salami, a slicing
sausage of pork and
beef, spices and often
mustard or garlic
 WURST (Sausage)
• Frankfurter- the
genuine German variety
contains finely chopped
lean pork with a bit of
salted bacon fat and is
smoked
 WURST (Sausage)
• Knockwurst or
knackwurst—a short,
plump smoked sausage
needing poaching or
grilling; contains finely
minced lean pork, beef,
spices and, notably,
garlic; often served with
sauerkraut
 WURST (Sausage)

• Wienerwurst- believed to be the origin of American

frankfurter; beef and pork flavored with coriander and
garlic
WURST (Sausage)
• Weisswurst- German
for "white sausage”,
pale and delicately
flavored; made of veal,
beef and pork, cream
and eggs; specialty of
Munich

• Traditionally served at
Oktoberfest with rye
bread, sweet mustard
 GERMAN BEERS

• Reinheitsgebot - water, grain, hops and yeast.

• Real German beer is also not pasteurized as

many American beers are, which allows for
being able to taste the beer's real flavor.
Hot Water Malt

Hops Mash Tun

Copper
Hop Back

Heat Exchanger

Bottling

Yeast and
Fermentation

Cask/ Keg
 GERMAN BEERS (Eins)
• Ein "Helles", bitte 
( A light beer)- The
standard light beer

• Ein "Pils" 
(A Pilsner)- a more
bitter and less malty
taste
GERMAN BEERS
• Ein "Dunkeles" (A dark
beer)-  a lager bottom
brewed beer containing
"toasted" malt
• Ein "Weissbier" (A
white beer)-  it is the
strongest in alcohol
 GERMAN BEERS
• Ein Bock und
Doppelbock (A Bock
beer)- Bock is term used
for a stronger beer
 GERMAN DISHES
• Apfelstrudel- Apple
Strudel

• Wiener Schnitzel-
scaloppini of veal,
breaded and deep-
fried
GERMAN DISHES

• Neujahrspretzel- Soft
Pretzels

• Pfeffernüsse-
German Christmas
Cookies
 Stollen
• Hundreds of German bread
recipes
• Bread is an important part of
meals, eaten for breakfast
and not considered a side
dish
• Stollen popular – traditional
Christmas bread
• Is a dry, rich cake with
powdered sugar on top – can
be made with fruits and nuts
 GERMAN DISHES
• Schweinebraten- Pork roast in a rich gravy.
Served with boiled potatoes, Knödel
(dumplings) or Spätzle
GERMAN DISHES
• Sauerbraten- Long-
marinated, sweet and
sour beef pot roast.
Potato dumplings, red
cabbage, and stewed
fruit are traditional
accompaniments
 GERMAN DISHES
• Spanferkel- Spit-roasted whole suckling pig.
Spanferkel also refers to a feast featuring the
pig
 GERMAN DISHES
• Rosti- potato pancakes fried
with onion and butter

• Hackbraten- meatloaf
(braten indicates a roast of
some kind)
GERMAN SIDE DISHES
• Reibekuchen
– Pan fried potato pancakes
served with apple sauce.
• Sauerkraut
– "Sour Cabbage". Vegetable
is shredded then pickled.
• Spaetzle
– Small, hand-made noodles
dropped in boiling water.
 A typical Thüringia Sunday
dinner would have
Dumplings as a main
course.
 Dumplings are hand made
and are hard work and
usually the job of the man
of the house.
GERMAN PASTRIES

• Stollen
– Christmas cake..
• Baumkuchen
– This treat is known as the
"King of Cakes" in
Germany.
• Schwarzwalder
– Black Forest Cake