Im Restaurant/Kochen
| 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 ... |