Aboriginal Perspectives

 

Data Analysis

Jessica Wesaquate

Strand:

Statistics and Probability (Data Analysis)

Grade Level:

Kindergarten

Subject Area:

Mathematics

WNCP:

Main Objectives:

Students will collect, display, and analyze data to make predictions about a population.

General Outcome:

Collect and organize with assistance, data based on first-hand information.

Specific Outcomes:

  1. Collect, with assistance, first-hand information.

  2. Construct, with assistance, a concrete/object graph, using one-to-one correspondence.

  3. Compare data in two categories, using such words as more, less, the same.

Materials:

Jam, butter, cube links, graphing mat.

Ingredients for fried bannock and baked bannock – see below for recipes.

Edith's Fried Bannock - Elder Edith Josie

Amount Ingredient

6 cups

Flower

1 tb.

Sugar

1-1/2 tb.

Baking Powder

1/2 ts.

Salt

3 cups

Water

 

Lard


Stir ingredients until it's smooth and soft and sticky. Use deep fry pan or pot, melt lard into and wait until it's hot (Max). Drop portions into lard. Watch sides until brown, flip bannock with long fork and continue watching sides. Have bowl ready to put finished bannock in with paper towel and serve with tea, butter and jam.

Baked Bannock – Richard Mann

A basic bannock recipe consists of:

4 cups flour

1 tsp salt

1/2 cup melted lard

4 tsp baking powder

1 1/2 cups water

From this basic starting point, a wide variation exists. Some recipes call for more or less water, some call for more baking powder. Some call for the addition of eggs. Many recommend "fancying up" the recipe with cinnamon, brown sugar, nuts or berries.

As long as these basic proportions are maintained, and the resulting dough is fairly dry (rather than sticky or runny) the end result will likely be acceptable. The dough is patted down into a pizza-like patty and either baked or fried in a pan with oil. Traditionally, bannock was baked in a cast iron frying pan that was propped up next to the fire so that the top baked. Baked bannock will take longer - from 30 to 40 minutes.

Rrelated Video:

Rosella Carney, Video: 1 Birch Bark Biting

Activities:
  1. Cook two types of bannock – fried and baked. They differ in taste and texture. Have students compare and contrast the two. An option is to make a Venn diagram and write their thoughts on placards to represent their ideas. Once you have completed this you are going to have a question for the students.

    Do Kindergarten children like baked bannock better than fried bannock?

    -How can we find out the answer for our class?

    -How should we collect and write the class answer?

    -How could we should what we learned, using the graphing mat?

    -Does the graph show us that Kindergarten children like baked bannock of fried bannock better? How?


  2. Have students try a piece of bannock with butter. Now have them try a piece with jam. Have students put their thumbs-up if they like the jam or their thumbs to the middle if they liked the butter better. Give each student a picture list of each student in the class. Have them go around and ask their peers which type of topping they preferred – butter or jam. Have them put a ‘B’ if they liked butter better, or a ‘J’ if they liked jam better. Using two different colored cube links, have students visually show you how many B’s they had using one color and how many J’s they had using another color. Which had more cube links?

  3. With the remaining pieces of fried and baked bannock – have students sort them into two groups. On one side of the graphing mat have them put the fried bannock and on the second bar have them place the baked bannock. Can they tell which group has more? How?

  4. Explain to the students that today they learned about a traditional food of First Nations people and that is bannock. Share another tradition to First Nations people, the birch bark biting. They could do a graph with family members to determine who knows about bannock and who knows about birch bark biting and bring the results back to the classroom to share.
CELS:

Communication – Students will be communicating their learning with teacher and peers.

Personal and Social Values and Skills – Students will socialize with peers and have the opportunity to share their personal preferences towards food.