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Canadian Heritage 


Recipe Booklet 
Bannock Lab
1. Read the Recipe.​ ​Read it through completely. If you are unclear about
anything, this is the best time to ask.

2. Division of Duties.​ ​Decide on and jot down all of the duties that you
and your teammates will have for this recipe. Make sure you include any
pre-preparation and clean-up duties.

3. Pre-lab Questions​ - U​sing the internet or one of the textbooks in the

classroom find the answers to the following questions:

A. Bannock is a staple of people on the Great Plains of North America. However, it

was something they discovered on their own. Which group introduced bannock to
First Nations and Metis peoples? (1 mark)

B. Historically, bannock is unleavened bread. In the present, however, most bannock

recipes have leavener (also called leavening agent) in it. If this was 200 years ago,
which of the ingredients in this recipe would not be included? (1 mark)

C. Name two other traditional foods of the Metis peoples? (2 marks)

D. Which food group is bannock a part of? How much bannock makes one serving,
according to the Canadian Guide to Healthy Eating? (2 marks)

E. Most bannock recipes call for white flour. How might you make the bannock a whole
grain food and increase its nutritional value?(1 mark)

/5 4. Pre-lab Pointers – ​Write down the key points I give you during
the lab introduction. You will only receive the marks if you listen carefully
and are present during the introduction.
● Instead as baking as one loaf, divide bannock into the number of group members
you have and each person have their own loaf.
● You can add an egg into your batter if you like.
● CAYG (Clean as you go)
● Divide cleaning tasks and cooking tasks fairly amongst team members.

250 ml all-purpose flour

1.5 ml salt
10 ml baking powder
20 ml margarine, melted
125 ml water

1.​ Measure flour, salt and baking powder into a large bowl. Stir to mix.

2.​ ​Pour melted margarine and water over the flour mixture.

3.​ ​Stir with a fork and make a ball.

4.​ ​Turn dough out onto a lightly floured surface and knead gently about ten times.

If it is too sticky, sprinkle a little more flour on the kneading surface.

5.​ ​Pat into a flat circle about ¾ to 1 inch thick.
6.​ ​Place on a greased baking sheet.
7.​ ​Bake at 350°F for 25 - 30 minutes.

Post-Lab Reflection ​-​ ​Answer the following as completely as possible. There

are no wrong answers. Marks will be assigned based on the completeness and
thoughtfulness of your answers.

A.​ W
​ hat did you like the best about the lab? Please explain. (2 marks)

B.​ ​What skill, if any, did you learn in this lab that you didn’t know before? If
you didn’t learn any new skill, which skill did you appreciate having the
chance to practice again, and why? (1 mark)

C.​ ​Will you make this recipe again? If yes, when do you think you will make
it? If no, please explain why you would choose not to make it again? (2
Nanaimo Bars
Province: British Columbia
62.5 mL margarine
30 mL granulated sugar
30 mL cocoa
1 egg (beaten)
200 mL graham cracker crumbs
85 mL coconut
60 mL walnuts (finely chopped)

Directions for Bottom Layer:

1. Melt first 3 ingredients in top of double boiler or saucepan
2. Slowly add beaten egg and stir to cook and thicken. Remove from heat.
3. Stir in graham cracker crumbs, coconut and walnuts. Press firmly into a small baking dish.

62.5 mL margarine
25 mL milk
15 mL vanilla custard powder
250 mL icing sugar

Directions for Second Layer:

1. Cream butter, custard powder, icing sugar, and milk together. Beat until light.
2. Spread ​over ​bottom layer.

75 mL chocolate chips
20 mL margarine

Directions for Top Layer:

1. Melt chocolate chips and butter over low heat.
2. Cool until cool, but still runny – then spread over second layer.
3. Chill in refrigerator overnight.

Pre-Lab Pointers
-​ ​Divide tasks between group members – can use layers as division points

-​ ​Clean As You Go

-​ ​Use appropriate size dish based on the amount of ingredients you have

-​ ​Do not try to eat before cooling

-​ ​You could attempt to melt bottom layer in microwave, but only if microwaving the chocolate

and margarine together for 10 seconds at a time, while stopping to stir.

FOD1060: Canadian Heritage Foods
Province: Nova Scotia


62.5 mL butter/margarine
125 mL white/brown sugar
30 mL milk/cream
125 mL raisins (optional)
1 egg beaten
2.5 mL vanilla


1. Beat eggs
2. Combine eggs with all above ingredients
3. Bring to a boil at MEDIUM heat for 3 minutes
4. Fill unbaked tart shells and bake for 15 minutes at 375℉.

Pre-Lab Pointers

-​ ​Avoid dripping mixture onto pie shell edge as it burns during baking
-​ ​Place tart shells on a cookie sheet, with tinfoil under to avoid burnt ingredients on

the cookie sheet

-​ ​Stagger cookie sheets in oven for even baking

-​ ​Preheat oven

-​ ​Set the stove timer

-​ ​Cooking time varies depending on oven

-​ ​Clean As You Go

-​ ​Mix ingredients well

-​ ​Ensure you follow the recipe as the sugar needs to melt otherwise finished product

will be grainy
FOD1060: Canadian Heritage Foods
Province: Quebec
There are variations and stories about where the Poutine originated, but the consensus is that it
originated in rural Quebec in the 1950’s. Ultra fresh cheese curds are the key ingredient to an
authentic poutine. They must be fresh enough to become soft but not melt.

15 mL oil
1 potato per person
50 mL cheese curds
pinch sea salt
pinch of ground pepper

Directions for Fries:

1.​ ​Pre-heat oven to 475​℉
2.​ ​Wash 1 potato per person
3.​ ​Peel potatoes if you want them peeled
4.​ ​Carefully cut into long even sized fry shapes
5.​ ​Put onto plate and microwave for 3-5 minutes
6.​ ​Put fries into a bowl, add 15 ml oil, add salt, pepper and seasonings shake gently so that
the fries are covered evenly
7.​ ​Spread fries onto a cookie sheet with tin foil or parchment paper
8.​ ​Bake for 25 minutes, turning once between cooking, cook until cooked and crispy

Directions For Gravy:

1.​ ​Make gravy as per package or can directions

Directions For Assembling Poutine:

1.​ ​Divide Fries evenly between group members
2.​ ​Place a few cheese curds onto the fries
3.​ ​Cover with freshly made gravy, being sure to save some for each group member

Pre-Lab Pointers
-​ ​Divide tasks between group members

-​ ​Be sure to microwave on a plate and NOT the METAL bowl!!

-​ ​It is really important to get these into the oven and start baking as soon as possible

otherwise you will not have time to eat the poutine during class time!
-​ ​Clean As You Go

-​ ​Do lab evaluation

-​ ​Show your teacher before eating – presentation counts

-​ ​Poutine does not leave the class due to the messy nature of the product!