Kitchen Classroom: Week 1

For many families across the United States and around the world, schools and daycares are closed for at least the next several weeks, maybe longer. Our team, along with many of you, are working at home alongside our kids and doing our best to adapt to this new normal. The truth: It’s hard. And it’s going to take some getting used to. But we are here to support you as much as we can.

We know that you’re looking for activities to occupy your kids and help support their learning while they are out of school. (We are, too!) Our website has a collection of more than 150 kid-tested and kid-approved recipes, experiments, hands-on activities, and quizzes. We’ve made all of this content free so that anyone can access these resources.

Every week, we’ll share a new Kitchen Classroom plan. Think of it as a sort of kitchen curriculum, composed of recipes, activities, and quizzes, one or two for each day of the workweek and a bigger project the whole family can tackle on Saturday or Sunday. We’ll strive to include as many pantry-friendly recipes as possible, to minimize grocery runs. Feel free to make swaps and substitutions as you need to make this work for your family. And we want to see what you’re up to! Share what you make by tagging us @testkitchenkids or using #atkkids on Instagram, or by sending us photos kids@americastestkitchen.com.

Cooking is a natural—and fun!—way for kids to learn about many subject areas, from science (biology! chemistry!) to math (fractions! measurement!) to language arts (reading comprehension!) to social studies (recipes and ingredients from different cultures!). It engages kids with different interests and abilities, and creates a whole lot of deliciousness along the way. Let’s get started. Here’s what we have in store for you this week:

Let kids prepare their own breakfast this morning! This recipe serves one, but is easily doubled—you’ll just need to cook it in two batches. [GET THE RECIPE]

What You’ll Need
2 large slices hearty sandwich bread
½ cup milk
1 tablespoon unsalted butter
1 large egg yolk
1 tablespoon packed brown sugar
1 teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Pinch salt

Learning Moment
Science (Solids & Liquids): As kids are preparing the recipe ingredients, ask them to identify which ingredients are solids and which are liquids.

If you need a refresher, solids keep their shape when moved from one place to another, while liquids take the shape of whatever container they are in. Fun fact alert! Sugar and cinnamon are both solids, even though they take the shape of the measuring spoons or containers. If you look closely, you’ll see they are made up of tiny, solid grains.

These soft, chewy flatbreads cook on the stove—not in the oven—and come together in about an hour. Enjoy them alongside soups, use them to scoop up dips, or turn them into sandwiches or pizzas. [GET THE RECIPE]

What You’ll Need
2 cups (10 ounces) all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
3 tablespoons vegetable oil
¾ cup (6 ounces) water

Learning Moment
Math (Measurement & Geometry): Kids pat the flatbread dough into a 5-inch circle and then roll it into a 9-inch circle. They’ll need to identify the circle’s diameter (a line straight through the center of the circle) and use a ruler to measure it.

Have a question? Suggestions for how we can better support you and your family over these coming weeks? Reach out to us at kids@americastestkitchen.com. We are here to help.