German Cuisine.

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Presentation transcript:

German Cuisine

German Main Dishes Meat- Foundation of German cuisine. “Braten” (roast) = national dish. Pork, Beef Veal, and Game

Sausage Hundreds of types. Smoked and pickled. Often bear the name of the cities where they were first produced. Braunschweiger Frankfurt

Seafood Herring Often times pickled!

German side dishes Usually serve fruit accompaniments with pork and game dishes. Staple Potatoes At least one meal a day.

German Dishes Sauerkraut Spatzle Fermented or pickled cabbage Small dumplings made form wheat flour.

German Beverages Wine and Beer. White Wines Festivals are common in many parts of the country.

German Meals Five meals a day. Fruhstuck (Breakfast) Hearty!! Zweites Fruhstuck (Second Breakfast) Midmorning

German Meals Cont. Mittagessen (Lunch) Kaffee ( Sociable snack) Sometime the main meal. Around noon. Kaffee ( Sociable snack) Late afternoon. Abendroft (Light Supper) Early evening.