How was food prepared during middle ages?

Answer 1

They had people kill animals like sheep cattle cows and that was there dinner!

Often people took out big steel pots and placed them on the fire in their kitchen or hung them on a chain over the fire. People ate what they had even if it was spoiled, if it was spoiled they would put a sauce over it or cook it till it was burned. Sadly most meals weren't prepared that much, most families ate their meats and veggies raw. The richer families had cooks that made stews, pottages and anything they had like breads, vegetables and meats.

Answer 2

There were a number of major crops, and one result of the three field system of crop rotation was that a single crop did not tend to dominate completely. Also, the most important crops varied from one area to another.

Grain was very important, with oats, barley, and rye being very important. Also millet and buckwheat.

Wheat was more widely grown than it would have been because it was designated as the crop used to pay landlords in many areas.

Various root crops were also important, including carrots, parsnips, turnips, and beets. These became much more important when medieval farmers discovered the advantages of using them as fodder. Potatoes were unknown.

Peas, chickpeas and fava beans.

Cabbage and its various relatives. Lettuce in some areas.

Onions, garlic, and leeks. .

In the South, figs, dates, citrons, bitter Oranges, and lemons. In the North, plums, quinces, Old World strawberries, apples, and Pears. Peaches and apricots were introduced during the Middle Ages and could fetch a high price.

Locally grown spices and flavoring herbs included sage, fennel, parsley, mint, dill, fennel, and, most important, mustard.

There is a link below to an article on Medieval Cuisine, which has sections on cereals; fruit and vegetables, and herbs; sweets, and condiments.

Answer 3

Bakery