Germany has Berlin as its capital city and uses the euro as currency. Some key facts are that renewable energy is a leading power source, Fanta originated in Germany, and college education is free. German cuisine is known for heavy, rich meals featuring meat and creamy sauces along with bread and beer. Geographically, Germany is located in central Europe and borders several neighboring countries. Some traditional ingredients include asparagus, kohlrabi, cherries, ham, and cheeses like quark. Popular dishes include potato salad, sauerkraut, schnitzel, and Black Forest cake.

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