Befähigungsprüfung Gastgewerbe Practice Questions - Befähigungsprüfung Für Das Gastgewerbe (Austria) Exam

Top round / rump cap (Spitz des Schwanzstücks) gently simmered in beef broth with root vegetables, served with Apfelkren, Schnittlauchsauce, Erdäpfelschmarrn, and bone marrow with toasted rye bread. Beef tenderloin (Lungenbraten) roasted medium-rare, served with Béarnaise sauce and potato croquettes. Braised beef shoulder (Kavalierspitz) cooked with tomato paste and red wine, served with spätzle. Beef flank steak (Bauchlappen) grilled and served with garlic butter and French fries.