GERMANY I. Agriculture A. German farms supply about 1/2 of the food needed. B. Most German farms are small compared to U.S. farms. C. Chief crops: 1. wheat - South 2. potatoes - North 3. fruits 4. hops 5. flax D. Land that is not used for farming is used for grazing animals. E. Germany must import poultry and eggs. II. People A. The German people are generally thrifty, hard working people. B. German schools place great emphasis on teaching the practical art of cooking. III. Food A. Sweet and sour combinations. 1. Sweet and sour combinations are used with meat, vegetables, salads, and sauces. 2.The German people prepare their sweet and sour cooking using sugar, fruits, and vinegar. B. The German people rely heavily on FRUITS in their cooking and baking. C. The method the German people use to preserve their fruit for winter use is drying. D. The staple food of NORTHERN Germany is potato. E. The staple food of SOUTHERN Germany is wheat used to make dumplings. FOOD TERMS: 1. sauerbraten Sour roast. 2. sauerkraut Pickled cabbage. 3. beer National beverage. Foamy fermented beverage brewed from a malted cereal with hops added. 4. lager Beer stored to mellow or age. 5. wurst - Sausage 6. delicatessen Delicate eating. 7. klosse Dumplings. 8. schnitzel Breaded veal cutlet. 9. strudel Pastry consists of layers of paper thin dough which encases a sweet filling. 10. cruller Twisted fried cake. 11. hamburger German Seaport. People from this area are fond of red meat shredded and eaten raw. 12. spritz To squirt. Dough squirted out of a cookie press. 13. stollen A sweet fruit filled yeast bread. 14. kuchen Cake. 15. brot Bread. 16. pretzel Roll of dough twisted into a knot. 17. zwieback Baked twice. Biscuit which is first baked, then sliced and toasted dry.