A quick brioche is prepared by either using Maple Leaf or Tea-Bisk biscuit dough and spread with melted butter and finished by sprinkling lightly with brown sugar and cinnamon. This pastry is of French origin that is similar to a highly enriched bread. To expand, it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid, and sprinkled with brown sugar and cinnamon. A brioche can be consumed for breakfast, lunch or dinner. However, it is typically a better tasting meal in the morning paired with any kind of jam. As similar to the meat pies, this dish helps us distinguish our Canadian identity through French cuisine. More specifically, the brioche is originated in France and was brought over to Canada at some point in history, thus making it a French pastry with a Canadian twist throughout the years. This simply demonstrates the historical relationship between different nations coming together as one. In terms of the level of difficulty, if the individual is skilled with the making of biscuit dough with either the Maple Flour Method or the Tea-Bisk Method given in lesson 3, the rest of the methods of preparation should be effortless. However, if they have not mastered the biscuit dough, they should do so before attempting this recipe.

Meat pies, also known as tourtière, can be made with fresh meat or left-over cooked meat, along with a generous quantity of brown or white sauce that suits the meat and covered with a pastry top. Typically, this dish is served during major holidays such as Christmas, Thanksgiving, and Easter. More specifically, it is served in the homes of French Canadians. Thus, meat pies are a dish that describes our identity during these holidays. More specifically, it gives the idea that Anna Lee Scoot knew the importance of incorporating the idea of French cuisine to embellish the bilingual concept of our country. In terms of the level of difficulty, if the individual is confident with the making of the biscuit dough with either the Maple Flour Method or the Tea-Bisk Method given in lesson 3, the rest of the methods of preparation should be straightforward. However, if they have not mastered the biscuit dough, they should do so before attempting this recipe.