| der/die Kellner(in); der Ober |
waiter/waitress |
| die Rechnung, -en |
bill |
| das Trinkgeld |
tip |
| (be)zahlen |
to pay |
| bestellen |
to order |
| |
|
| die Speisekarte, -n |
menu |
| die Vorspeise, -n |
appetizer |
| der Salat, -e |
salad |
| die Suppe, -n |
soup |
| das Hauptgericht, -e; die Hauptspeise, -n |
main course |
| der Nachtisch, -e; die Nachspeise, -n |
dessert |
| |
|
| das Frühstück |
breakfast |
| das Mittagessen |
lunch |
| das Abendessen |
dinner |
| |
|
| das Besteck |
silverware |
| das Messer, – |
knife |
| die Gabel, -n |
fork |
| der (Eß-/Tee) Löffel, – |
(soup/tea-)spoon |
| der Teller, – |
plate |
| das Glas, ¨-er |
glass [must be made of glass] |
| die Tasse, -n |
cup [must have a handle] |
| der Becher, – |
any other kind of glass/cup |
| |
|
| das Brötchen, – |
roll |
| das Butterbrot, -e |
sandwich |
| das weichgekochte/hartgekochte Ei, -er |
soft-boiled/hard-boiled egg |
| das Rührei, -er (sing. or pl.) |
scrambled eggs |
| das Spiegelei, -er |
fried egg |
| der Aufschnitt |
cold cuts |
| der gekochte/geräucherte Schinken |
cooked/smoked ham |
| die Leberwurst |
liver sausage [better than it sounds] |
| die Butter/die Margarine |
butter/margarine |
| schwarzer Kaffee |
black coffee |
| |
|
| das Rindfleisch |
beef |
| das Kalbfleisch |
veal |
| das Schweinefleisch |
pork |
| das Geflügel |
poultry |
| das Huhn/das Hähnchen |
chicken |
| der Fisch, -e |
fish |
| das Wild |
game [more common in Germany] |
| das Gemüse; vegetarisch |
vegetable(s); vegetarian |
| das Obst |
fruit |
| |
|
| der Sauerbraten |
beef roast w. thick brown gravy; the meat is marinated in vinegar |
| das Kotelett |
pork chop |
| der Gulasch |
beef cubes with a brown paprika gravy |
| die Rouladen |
strips of beef rolled around e.g. carrots, pickles and bacon, in a brown gravy |
| das (Schweine-/Kalbs) Schnitzel |
boneless pork or veal “Schnitzel” |
| das Eisbein |
“knuckle of pork”: boiled leg of a pig with lots of fat |
| die (Schweins-/Kalbs-) Haxe |
as above, but roasted |
| der Tafelspitz |
boiled beef served with horseradish |
| die Knödel |
potato dumplings |
| die Spätzle |
German-style noodles, good with cheese or gravy |
| die (Brat-) Kartoffel, -n |
(fried) potato |
| |
|
| der Teelöffel [Tl] |
teaspoon |
| der Esslöffel [El] |
tablespoon |
| die Prise, -n |
pinch [e.g. of salt] |
| |
|
| schälen |
to peel |
| enthäuten |
to remove skin [e.g. from meat] |
| entfernen |
to remove |
| pürieren |
to puree |
| abschmecken |
to taste; to season; to season to taste |
| würzen; salzen |
to season; to add salt |
| würfeln |
to cut into cubes |
| mischen |
to mix |
| (um)rühren |
to stir |
| gehackt [Gehacktes] |
chopped [ground beef or pork] |
| einreiben |
to rub with |
| braten |
to fry |
| anbraten |
to brown |
| backen |
to bake |
| dünsten |
to steam |
| kochen |
to boil |
| kurz aufkochen lassen |
briefly bring to a boil |
| überbacken |
bake in order to e.g. melt a top layer of cheese |
| schmoren lassen |
to simmer |
| ziehen lassen |
to simmer |
| der Schneebesen, – |
wire whisk |
| gießen |
to pour |
| mit … aufgiessen |
add liquids |
| die Kräuter [pl] |
herbs |
| … in den Topf geben |
to put … into the pot |
| knusprig |
crisp |
| mit … bestreuen |
to sprinkle with … |
| hinzufügen |
to add |
| anrichten |
to arrange, to serve |
| in … einweichen |
to soak in … |