If using a kitchen strainer, it is best to seep the grain in a separate pan. Seep the grain in hot brewing water for 15 to 20 minutes. Rinse the grain with more hot brewing water. This is called sparging. Be careful not to put too much liquid in the boil kettle.
Sugar grows when it gets hot and boilovers are a mess.
Mix the malt extract into the liquid in the boil kettle. This makes what we call a wort. Make sure everything is fully dissolved before bringing the wort to a rolling boil. Once the wort is at a rolling boil, add the hops. Most recipes will specify various amounts of hops to go into the boil at different times.