Abstract
Background. The article is devoted to the study of Austrian specific features in the standard literary German language. The stages of the historical development of Austria are studied as the basis for proper Austrian German formation. The particularities of lexical-semantic differences in German and in Austrian German are considered. The article deals with differences in lexical units with due consideration of the expression and meaning of the word. It is established that the historical and cultural development of Austria influenced the appearance, adaptation and consolidation in the literary system of Austrian German, and Austriacisms, not used in Germany.
 Purpose. To consider the most frequent features of Austrian German standard in the field of cooking.
 Materials and methods. Comparative method, analytical and synthesis method, linguistic analysis.
 Results. The largest number of differences that were revealed during the analysis of the lexemes of Austrian German standard in the field of cooking were found at the lexical level.
 Practical implications. The results obtained can be used to further study the features of Austrian German standard in various areas of functioning.
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