Assortment and characteristics of dishes.

The technological process of production of culinary products includes mechanical and hydromechanical processing of raw materials, preparation of semi-finished products, heat treatment of semi-finished products, preparation and storage of ready meals. In German cuisine, the main and auxiliary methods of heat treatment are used: boiling, frying, cooking in the main way, poaching, steaming, frying in an oven and over an open fire, frying in a large amount of fat (deep-frying), blanching (scalding), sautéing.

For various national German holidays, it is customary to prepare special dishes here. Such a dish, for example, is asparagus served with butter or hollandaise sauce. In addition, it is served with pork or ham.

Each region of Germany has its own culinary traditions. So, Hamburg is well known for its fish and meat soups, fried eggs with minced salted beef and beets, as well as branded buns. And places like the Black Forest and Bavaria are famous for their pies and pastries.

If you come to Germany, try to try as many typical German dishes as possible. Only in this way you will be able to fully understand all the delights of the cuisine of this country.

A characteristic feature of German cuisine is its widespread use for the preparation of second courses of natural meat. Such, for example, are cutlets and schnitzels, chops, Hamburg fillets, razbraty, Schmorbraten, Schnelklops, Hamburg steak, etc. Chopped meat is used somewhat less. Fish is served most often in boiled and stewed form. From sweet dishes, fruit salads made from finely chopped fruits are popular, which are sprinkled with powdered sugar and poured over with fruit sauces or syrups (served very chilled); compotes, kissels, jelly, mousses, all kinds of casseroles with fruit sauces, ice cream, fruits and, of course, natural coffee with milk. German cuisine is generally characterized by: - ​​thick soups (Eintopf). - Pork and minced meat dishes with dense sauces. - beer cooking: dishes with beer and beer. - a wide variety of sausages and cheeses. - dishes with the addition of sour cabbage. - the use of game and gifts of the forest in seasonal cooking. - cottage cheese and berry pastries. - traditional German cuisine is quite full, without special seasonings, as the Germans love the true taste of food. Different regions of Germany have their own favorite dishes and traditions, often not similar to each other. The national German drink is beer. This ancient drink is even dedicated to the festival, held annually in the fall, Oktoberfest. Germans and tourists from all over the world gather in Munich for three weeks. Hundreds of thousands of sausages, pork cartilage, fried chicken are consumed at the festival, all washed down with more than 10,000,000 beers provided by six breweries in Munich.

Consider the features of cooking technology.

Pike perch in tomato sauce The fish is preliminarily cleaned, washed and cut into fillets in accordance with the rules for cutting fish. Pieces of fish fillet 1 cm thick and 5-6 cm long are placed in a bowl with vegetable oil, lemon juice is added, sprinkled with salt, pepper, finely chopped parsley and kept for 15-20 minutes. Then the pieces of fish are dipped into the dough, taken out and deep-fried. When serving, put on a plate in the form of a pyramid and decorate with lemon and parsley.

Eisbane with garnish Pork knuckle is chopped into 400 g portions and placed for 3 days in a solution of table salt and saltpeter. Then boiled with roots. Boiled to a pink color, the knuckle is served with a bone. For garnish - boiled potatoes, mashed peas, stewed cabbage (preferably sauerkraut) without tomato. The garnish is seasoned with pork fat with cracklings. Meatballs in onion sauce Cutlet mass is divided in the form of sausages and fried. Serve 2 pcs. with boiled potatoes. Drizzle with Madeira sauce with onions and butter. Preparation of the sauce: finely chopped onions are sautéed, wine vinegar, peppercorns, bay leaf are added and boiled. Then wine (madera) is added and combined with the finished red sauce; boil for 10 minutes, bring to readiness.