Medieval Food Practices and Beliefs

Medieval Food Practices and Beliefs

Assessment

Interactive Video

History

6th - 8th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video explores ten foods and practices from the Middle Ages, highlighting the creativity and resourcefulness of peasants. It covers black bread, dinner shows with live animals, roasted peacock, pies and pastries, beavers as fish, acorn bread, hedgehogs, medieval ale, pigeons, and a dish called garbage. Each section provides insights into the ingredients, preparation methods, and cultural significance of these foods, reflecting the challenges and ingenuity of medieval life.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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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