1. GERMANY

2. I. Agriculture A. German farms supply about 1/2 of the food needed. B. Most German farms are small compared to U.S. farms.

3. C. Chief crops: 1. wheat - South 2. potatoes - North 3. fruits 4. hops 5. flax

4. D. Land that is not used for farming is used for grazing animals. E. Germany must import poultry and eggs.

5. 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.

6. 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.

7. 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.

8. 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.

9. 4. lager – Beer stored to mellow or age. 5. wurst - Sausage 6. delicatessen – “Delicate eating”. 7. klosse – Dumplings. 8. schnitzel – Breaded veal cutlet.

10. 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.

11. 12. spritz – “To squirt”. Dough squirted out of a cookie press. 13. stollen – A sweet fruit filled yeast bread. 14. kuchen – Cake.

12. 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.