BY THE END OF THE SLIDES YOU WILL AN IDEA ABOUT GERMAN CUISINE

1. GERMANY
• CAPITAL- BERLIN
• COUNTRY SIZE IS EQUAL TO APPROXIMATE SIZE OF INDIAN
STATE RAJASTHAN
• CURRENCY- EURO

2. FACTS ABOUT GERMANY
• LEADING SOURCE OF POWER IS RENEWABLE ENERGY
• FANTA ORIGINATED IN GERMANY
• COLLEGE EDUCATION IS FREE(TUTION FEE)
• BOASTS WORLDS FAMOUS INVENTIONS
• GERMANY HAS THE 4TH HIGHEST NUMBER OF MICHELIN
RESTAURANTS AFTER JAPAN, FRANCE AND UNITED STATES

3. GERMAN CUISINE
• TRADITIONAL GERMAN FOOD ARE QUITE HEAVY AND
RICH
• THERE WILL BE MEAT EVERY MIDDAY AND EVENING
MEAL DRENCHED IN RICH, CREAMY SAUCES ALONG WITH
BUTTERY ROLLS AND A GLASS OF BEER

4. GEOGRAPHICAL REGIONS
• LOCATED IN WESTERN EUROPE
• TOPOGRAPHY IS DIVERSE
• GERMANY BORDERS
WEST: NETHERLANDS, BELGIUM AND FRANCE
SOUTH: SWITZERLAND AND AUSTRIA
EAST: CZECH REPUBLIC AND POLAND
NORTH: DENMARK
• GERMANY IS COMPOSED OF 16 STATES
• AFTER WORLD WAR 2 GERMANY IS DIVIDED EAST AND WEST GERMANY
• EAST GERMANY IMBIBED CERTAIN COOKING STYLES OF RUSSIA
• WEST GERMANY CONTINUES WITH THEIR STYLE OF TRADITIONAL
COOKING

6. SPECIAL INGREDIENTS
SPARGEL
• WHITE ASPARAGUS
• HIGHLY PERISHALBE
KOHLRABI
• GERMAN TURNIP
• ROOT VEGETABLES FROM
BRASSICA FAMILY

7. MORELLO CHERRIES
• VARIETY OF SOUR CHERRIES
• PRIME INGREDIENT OF BLACK
FOREST CAKE
WESTPHALIA HAM
• HAM FROM WESTPHALIA
• PIGS ARE FED WITH CORN AND
CURED
• SMOKED OVER THE BRANCHES
OF JUNIPER BERRIES

8. SENF
• GERMAN MUSTARD
• CRUSHED TO PASTE OR GRAINY
• MIXED WITH VINEGAR AND OIL
QUARK CHEESE
• FRESH CHEESE
• SIMILAR TO CURD CHEESE
• WARMING SOUR MILK UNTIL
THE CHEESE CURDLES AND THEN
IT IS STRAINED

9. CARAWAY SEED
• SIMILAR TO BLACK CUMIN
• COMMONLY USED IN DESERTS,
BREADS AND VEGETABLE DISHES
• ADDED IN SPATZLE AND
SAUERKRAUT
JUNIPER BERRIES
• NOT A BERRY
• FRUIT OF THE JUNIPER PINE
• USED AS SPICE
• USED IN DRIED FORM

10. SPECIALITY CUISINES
AALSUPPE
• BROTH OF FRESH EEL MADE BY
ADDING WINE AND BEER AND
FLAVOURED WITH HERBS SUCH
AS THYME AND PARSLEY
• THICKENED WITH BROKEN
PIECES OF PUMPERNICKEL
SERVED WITH POTATO
LEBERKNODEL
• LEBER STANDS FOR LIVER AND
KNODEL STANDS DUMPLINGS
• STRONG BEEF BROTH IN WHICH
DUMPLINGS ARE POACHED
• SERVED WITH RYE BREAD

11. KARTOFFELSALAT
• GERMAN POTATO SALAD
• USED AS VEGETABLE
ACCOMPANIMENT
ROLLMOPS
• PICKLED FILLETS OF HERRING
• ROLLED ONTO GHERKIN OF
PICKLED ONION TO FORM
CYLINDRICAL SHAPE

12. SAUERKRAUT
• SOUR CABBAGE
• RED OR WHITE CABBAGE
ALLOWED TO FERMENT WITH
LACTIC ACID BACTERIA PRESENT
IN AIR
• FERMENTED FOR 2 TO 3 WEEKS
SPATZLE
• TYPE OF EGG NOODLES
• MADE FROM FLOUR, EGGS AND
SEASONING
• BATTER-SIEVED-LARGE HOLES-
BOILING WATER
• TOSSED WITH BUTTER AND
CARAWAY SEEDS- SERVED WITH
MEATS

13. PUMPERNICKEL
• DARK BREAD MADE FROM RYE
FLOUR AND A SMALL AMOUNT
OF WHEAT FLOUR
PRETZEL
• KNOT-SHAPED BREAD
• IT IS DIPPED IN LYE SOLUTION
(SODIUM HYROXIDE)

14. WIENER SCHNITZEL
• VEAL ESCALOPE MARINATED
WITH SALT, PEPPER AND
MUSTARD AND COOKED IN
ANGLAISE STYLE (EGG BATTER-
BREADCRUMBED)
• SERVED WITH FRIED POTATO,
LEMON WEDGES AND
CRANBERRY SAUCE
BADENER
SCHNECKENSUEPPE
• BROTH MADE FROM SNAILS
AND IS TOPPED WITH FRESH
PARSLEY
• FRENCH INFLUNCED

15. RHEINISCHER SAUERBRATEN
• GERMAN POT ROAST
• MEAT MARINATED WITH
VINEGAR, SPICES AND
SEASONINGS (3 TO 10 DAYS)
• MEAT DRIED AND THEN POT
ROASTED
• SERVED WITH POTATO AND
SAUERKRAUT
SPANFERKEL
• BARBECUE DISH OF BABY PIGS
• TRADITIONALLY COOKED WHOLE
OVER SPITFIRE

16. HASENPFEFFER
• TRADITIONAL STEW MADE OF
RABBIT
• STEWED WITH ONION, WINE
AND PEPPER AND THICKENED
WITH BLOOD
SCHWARZWALDER KIRSCH
TORTE
• BLACK FOREST CAKE IN ENGLISH
• PREPARED BY THREE LAYERING
3 SLICES OF GENOESE SPONGE
WITH WHIPPED CREAM AND
MORELLO CHERRIES
• SUGAR SYRUP IS FLAVOURED
WITH KIRSCH LIQUEUR

17. BERLINER
• DEEP-FRIED DUMPLING OF
YEAST LEAVENED DOUGH
• FILLED WITH RASPBERRY JAM
AND ROLLED IN CASTRO SUGAR
BAUMKUCHEN
• BAUME MEANS LOG OR TREE
AND KUCHEN IS A CAKE
• MADE ON THE SPIT FIRE
BRUSHING EVEN LAYERS OF THE
CAKE BATTER OVER THE METAL
ROLLERS

18. LEBKUCHEN
• TRADITIONAL BAKED
CHRISTMAS COOKIE
STOLLEN
• LOAF SHAPED CAKE
• LEAVENED WITH YEAST AND
MADE WITH CANDIED FRUITS,
FLOUR AND BUTTER
• THE BAKED CAKE IS DIPPED
INTO CLARIFIED BUTTER AND
ICING SUGAR IS SPRINKLED

19. GUGELHUPF
• TEA CAKE MADE IN SPECIAL DEEP RING-SHAPED MOULD
• MADE SWEET AND LEAVENED THAT ARE OFTEN CONSISTS OF
RAISINS, ALMONDS AND CANDIED FRUITS SOAKED IN KIRSH LIQUER

20. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR