german food by: daniel robbins. german cuisine german cuisine is a style of cooking that derived...

German FoodBy: Daniel Robbins

German Cuisine German cuisine is a style of cooking that

derived from the nation of Germany.

Ingredients and dishes vary by providence.

Meat Beef, pork, and poultry are the main varieties

of meat consumed in Germany.

The average person in Germany will consume 140 pounds of meat per year.

There are over 1500 different types of sausage in Germany.

Fish Trout is the most common fish consumed in

Germany.

Pike, carp, and European perch are also consumes.

Many seafish, like salmon, tuna, sardines, mackerel, and herring are now established through the country.

Vegetables Vegetables are often served as side dishes,

as vegetable soup, or in stew.

Carrots, turnips, spinach, peas, beans, broccoli, and many types of cabbage are very common in Germany.

Asparagus is a very important vegetable to German culture, especially white asparagus.

Fried onions are a common addition to many meat dishes in the country.

Bread Bread is an important in Germany and

considered a necessary aspect to a healthy diet.

The most common breads in Germany are rye-wheat, toast bread, whole grain, wheat-rye, white bread, and multigrain.

Bread rolls are also very commonly eaten in Germany.

Recipe There are many recipes that are specifically

related to German culture.

One of the recipes mentioned in the “German for Beginners” workbook was for a “Kartoffel- Zucchini- Auflauf”, which is similar to a potato- zucchini soufflé.

Ingredients 750 g Kartoffeln

400 g Zucchini

1 Zweibel

1 Apfel

4 Eier

200 g suße Sahne

3 El Butter

Salz, Pfeffer

Estragon

Preparations Zweibel schalen, schneiden und anbraten.

Dann in eine Auflaufform fullen.

Kartoffeln washen, schalen, in dunne Scheiben schneiden.

Zucchini in dinne Scheiben schneiden.

Apfel schalen und in Scheiben schneiden.

Cooking Die Kartoffel-, Zucchini- und Apfelscheiben in die Auflaufform

legen.

Den Backofen auf 200 degrees C vorheizen.

Die Eier und die Sahne verruhren, mit Salz, Pfeffer, und Muskatnuss wurzen.

Estragon in feine Streifen schneiden und mit der Eiersahne verruhren.

Das Ganze gleichmaßig uber die Gemuse- und Apfelschneiben gießen.

Auflaufform mit Deckel fur ca. 20 Minuten in den Backofen stellen (mittlere Scheine).

Danach Deckel wegnehmen. Nach ca. 30 Minuten ist der Auflauf fertig.

Conclusion There are many types of food that are

significant to German culture. German recipes are used to share this culture with friends and family.

Various meats, fishes, vegetables, and breads are seen in different parts of the country.

German recipes require ingredients, preparations, and cooking.

Work Cited “German for Beginners” Textbook and Workbook

http://www.kitchenproject.com/german/german_food_recipes.htm

http://en.wikipedia.org/wiki/German_cuisine

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