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 2 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.

Week 3: Cooking Foods on the Stovetop

In week three, students built on their kitchen safety knowledge by learning how to cook safely on a stovetop. We began with a review of stovetop safety, including how to add ingredients low and away from the body to prevent splattering, how to hold the pan handle while cooking, how to stir with a wooden spoon, and how to safely cool a pan after cooking. Students practiced these skills first with a cold pan so they could focus on safe movements and body positioning before working with heat. They then helped make a teriyaki pineapple stir fry! We chopped vegetables, talked about how rice cooks on the stovetop, and took supervised turns adding ingredients to the pan and stirring the stir fry carefully. We wrapped up by reflecting on the skills we practiced and talking about what felt familiar and what was new.

  • Week 3 Recipe: Teriyaki Pineapple Stir Fry

  • Extension Practice ideas for home this week:

    • With supervision, practice adding chopped vegetables or other ingredients into a cold pan, keeping hands low and tipping the ingredients away from the body (sliding them off a cutting board or plate) to build safe stovetop habits.

    • Help make a simple stir fry, scrambled eggs, or sautéed vegetables at home. Practice holding the pan handle, stirring with a wooden spoon, and turning the stove off when you’re done cooking.

Week 4: Cooking Foods on the Stovetop (Again!)

In week four, students continued building confidence with stovetop cooking as they made tacos! We began with a review of stovetop safety, including how to add ingredients low and away from the body to prevent splattering, how to hold the pan handle steady, keeping their “chicken wing up!” when stirring. Students worked together to prepare taco filling (which included veggies they diced, and chicken meat!), taking supervised turns adding ingredients to the pan, stirring, and observing how the meat cooked (pink to brown!) An important part of this class was learning how to read a recipe on the back of the taco seasoning packet - and follow it! We also made a simple salsa together to go with the tacos.

Week 4 Recipe: Simple Fresh Tomato Salsa

  • Extension Practice ideas for home this week:

    • With supervision, practice adding chopped vegetables or other ingredients into a cold pan, keeping hands low and tipping the ingredients away from the body (sliding them off a cutting board or plate) to build safe stovetop habits. Then, turn on the pan and practice slowly cooking, watching for signs of carmelization!

    • Help make a simple stir fry, scrambled eggs, or sautéed vegetables at home. Practice holding the pan handle, stirring with a wooden spoon, and turning the stove off when you’re done cooking.

    • Make simple tacos at home, following the directions on the back of the taco seasoning packet step-by-step!

Week 5: Safe Oven Use (1/2)

In this session, students focused on safe oven use and building confidence around this important kitchen tool. We practiced safely placing cold pans in and out of the oven, talked about how to turn the oven on and off (and the importance of always remembering to turn it off), and discussed why it’s important for kids to talk with their families about when and how they are allowed to use the oven at home. After reviewing these safety skills, students put them into action by making pizza bagels. During the baking process, we talked through what you’re looking for to know when something in the oven is done.

Week 4 Recipe: Homemade Pizza Bagels

  • Extension Practice ideas for home this week:

    • The most important thing we want students to do this week is talk to their parents and caregivers about what they are allowed to do at home with the oven. It’s so important for students to know how they can safely navigate the appliances in their own homes. What are they allowed to do with the oven? What are they NOT allowed to do with the oven? We encourage you to review this together so your child can safely and confidently extend their learning at home.

Week 6: Safe Oven Use (2/2)

In this session, we reviewed and expanded our safe oven use knowledge by talking through scenarios of what to do when the oven is on (and how to remember to turn the oven off!) and how to slowly open the oven to take items in and out safely. We again discussed why it’s so important for kids to talk with their families about when and how they are allowed to use the oven at home. This is one of the biggest takeaways from this class series. What is allowed in YOUR OWN kitchen is the most important safety thing to know! After reviewing these safety skills, students put them into action by making cookies. We haven’t made any cookies this session, and it’s a common way that children start to use ovens at home. Plus, we got to practice rolling and cutting cookie dough and kids love to do this! During the baking process, we talked through what you’re looking for to know when something in the oven is done - and with cookies, that even means slightly underdone! We then chopped fruit and frosted the cookies and made Rainbow Fruit Pizzas. It was a fabulous end to a wonderful class series!

Week 4 Recipe: Rainbow Fruit Pizzas

  • Extension Practice ideas for home this week:

    • The most important thing we want students to do -if they haven’t yet - is talk to their parents and caregivers about what they are allowed to do at home with the oven. It’s so important for students to know how they can safely navigate the appliances in their own homes. What are they allowed to do with the oven? What are they NOT allowed to do with the oven? We highly encourage you to review this together so your child can safely and confidently extend their learning at home.

    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.