Prep School Recipes and Extension
March and April 2026 - Cooking with Heat 2.0
Week 1: Cooking with Hot Water (Microwave & Kettle)
In our first class, students were introduced to the idea of cooking with hot water and how heat changes food. We began by talking about what heat does in the kitchen and identifying common appliances that use heat, including microwaves, stovetops, and electric kettles. Students learned basic safety concepts such as understanding hot water temperature, using hot pads, and pouring hot water carefully. We demonstrated how to fill and turn on an electric kettle, how to heat water safely in the microwave, and how to pour hot water from the kettle into a mug. Before using hot water, students practiced these movements with cold water so they could get comfortable with the motions and safety habits, like using oven mitts, and pouring water away from their body and face.
For our recipe, students made easy mug ramen. They practiced using scissors to prepare additional ingredients such as bell peppers, peas, corn, green onions, and spinach. Instead of using the seasoning packet, we made our own homemade broth seasoning (it’s on the recipe!) Each student added noodles and their chosen ingredients to a mug, then took turns carefully pouring hot water over the top and covering the mug with a plate while the noodles softened.
Week 1 Recipe: Easy Mug Ramen
Extension Practice ideas for home this week:
With supervision, practice heating a mug of water in the microwave or helping fill and turn on an electric kettle while using oven mitts and pouring carefully.
Make the ramen again - or make another simple mug meal at home, such as instant oatmeal, mug cakes, or instant mashed potatoes, and choose a few ingredients to add.
Ask your child to demonstrate the hot water safety skills they learned by showing how to pour carefully, open lids away from their face, and announce when carrying something hot in the kitchen.
Week 2: Cooking with Hot Water (Stove Top)
In week two, students continued learning about cooking with hot water, this time focusing on boiling water on the stovetop. We reviewed what we learned about kettles and microwaves, watched a short kitchen safety video, and discussed important safety habits such as using hot pads, lifting lids away from the face, pouring hot water away from the body, and stirring with a “chicken wing up.” Students learned that water boils at 212°F and practiced the steps for stovetop cooking: filling a pot with cold water, heating it until large bubbles appear, adding food safely, and draining hot water into a strainer. Before working with hot water, students practiced carrying and pouring with a small amount of cold water so they could rehearse the movements safely.
For our recipe, students made Sunshine Pasta Salad. They observed what boiling water looks like, read the package directions for pasta, and learned how to tell when it was done and how to drain the pot safely. While the pasta cooked, students practiced their chopping skills by preparing vegetables for the salad.
Week 1 Recipe: Sunshine Pasta Salad
Extension Practice ideas for home this week:
With supervision, help fill a pot with water, turn on the stovetop, and watch for the signs that water has reached a boil.
Help cook a simple pasta, rice, or noodle dish at home, practicing safe stirring with their “chicken wing up” and using hot pads when handling the pot.
Practice carrying and pouring a pot with cold water into a strainer in the sink to reinforce safe movements before working with hot water.
All recipes and curriculum are the intellectual property of Happy Place Cooking Space, Inc. Unauthorized sharing, reproduction, or publication in any form is strictly prohibited and may result in legal action. Written permission is required for any use beyond personal, private cooking.