What was the primary ingredient in black bread that made it so tough?

Medieval Food Practices and Beliefs

Interactive Video
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History
•
6th - 8th Grade
•
Hard

Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Tree bark
Wheat flour
Cornmeal
Oats
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the purpose of medieval dinner shows?
To serve the most expensive dishes
To showcase new cooking techniques
To entertain guests with live animals
To demonstrate the chef's skills
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why were roasted peacocks considered a delicacy?
They were a common bird
They were easy to cook
They were cheap to raise
Their meat lasted for a long time
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What was the primary function of the pastry dough called a 'coffin'?
To be used as a soup base
To preserve and transport food
To serve as a decorative element
To be eaten as a dessert
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How did medieval people justify eating beavers during fasting periods?
They were considered birds
They were classified as fish
They were seen as vegetables
They were thought to be insects
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What process was used to make acorns edible for bread?
Soaking and rinsing to remove tannins
Roasting them over a fire
Fermenting them with yeast
Boiling them in salt water
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How were hedgehogs prepared to remove their spikes before eating?
Covered in mud and roasted
Baked in a pie
Boiled in water
Skinned and fried
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