Week 2 Monday Time Block + Delivery Packing Checklist

5:00 AM to 7:30 AM | 15-Minute Increments | Page 2 Monday Menu

Source: https://chef-robert.com/Docs/week-2-menu.pdf | Page 2 Monday

Monday Menu Production Time Block

Delivery Goal: Packed and ready by 7:30 AM

Time	Task Block	Notes
5:00-5:15 AM	Set up station, sanitize, pull ingredients	Pull chicken, bison, eggs, Fontina, Comte, mushrooms, potatoes, rice, asparagus, fruit, wraps, containers, and labels. Start oven/preheat as needed.
5:15-5:30 AM	Start creamy potato soup	Peel/cut potatoes if not prepped. Start aromatics gently in butter. Add potatoes, stock, and cream base. Simmer covered.
5:30-5:45 AM	Prep stuffed chicken	Butterfly or pocket chicken breast. Prepare spinach-Comte filling. Season mildly. Stuff, secure, and place in baking pan.
5:45-6:00 AM	Start rice pilaf + bake chicken	Start rice pilaf. Put stuffed chicken in oven. Keep soup simmering.
6:00-6:15 AM	Start mushroom cream sauce	Saute mushrooms gently, deglaze if desired, add cream/stock, and reduce to coating consistency. Check chicken temperature progress.
6:15-6:30 AM	Cook bison burger filling	Cook bison patty or crumbled burger portion. Melt cheddar lightly. Cool slightly before wrap assembly to prevent soggy tortilla.
6:30-6:45 AM	Finish soup + asparagus	Blend or partially blend potato soup. Adjust cream, salt, and texture. Steam or blanch asparagus tips until tender.
6:45-7:00 AM	Soft scrambled eggs + toast	Cook eggs low and slow with Fontina. Toast multigrain bread lightly. Pack toast separately from eggs.
7:00-7:15 AM	Assemble wraps + fruit	Assemble bison burger wrap with cheddar, lettuce, tomato, and mild burger sauce. Cut and pack fruit salad. Replace melon if client restriction applies.
7:15-7:30 AM	Final pack, label, temperature check	Sauce chicken separately or lightly underneath to keep moist. Pack rice and asparagus. Label all items with meal, date, reheating notes, and delivery order.

Cook Time Analysis

Sorted longest to shortest.

Rank	Item	Estimated Time	Notes
1	🟧 Chicken breast stuffed with spinach & Comte	40-50 min	Longest item. Includes stuffing, baking, resting, and temperature check.
2	Creamy potato soup	35-45 min	Potatoes need full simmer time before blending and finishing with cream.
3	Rice pilaf	25-30 min	Start early; holds well covered.
4	Mushroom cream sauce	20-25 min	Needs reduction time for proper coating consistency.
5	Bison burger wrap filling	15-20 min	Cook bison, melt cheddar, and cool briefly before wrapping.
6	Fruit salad / sliced fruit	10-15 min	Pack chilled. Keep berries and soft fruit protected.
7	Tender asparagus tips	8-12 min	Steam or blanch gently; do not overcook.
8	Soft scrambled eggs with Fontina	8-10 min	Cook last for best texture.
9	Multigrain toast	3-5 min	Pack separately to avoid steam and sogginess.

Detailed Packing Checklist Prior to Delivery

Hot / Reheatable Dinner Items

[ ] Stuffed chicken breast packed in entree container
[ ] Mushroom cream sauce packed separately or lightly spooned under chicken
[ ] Rice pilaf packed as side portion
[ ] Asparagus tips packed separately from sauce
[ ] Reheating note added: gentle heat, covered, avoid drying chicken
[ ] Chicken internal temperature verified before cooling/packing
[ ] Sauce consistency checked after cooling; not too thick

Lunch Items

[ ] Bison burger wrap assembled tightly
[ ] Lettuce dried well before assembly
[ ] Tomato portion not overly wet
[ ] Mild burger sauce packed inside lightly or on side
[ ] Wrap cut cleanly and wrapped in parchment/foil
[ ] Creamy potato soup packed in leakproof container
[ ] Soup lid checked twice
[ ] Fruit salad packed chilled

Breakfast Items

[ ] Soft scrambled eggs with Fontina packed in small reheatable container
[ ] Toast packed separately in breathable wrap or parchment
[ ] Fruit packed separately
[ ] Melon reviewed for client preference; substitute blueberries, strawberries, grapes, mango, or pineapple if needed

Labeling

[ ] Monday Breakfast label
[ ] Monday Lunch label
[ ] Monday Dinner label
[ ] Date added
[ ] Reheating instructions added
[ ] "Keep Refrigerated" added where needed
[ ] Sauce containers labeled clearly
[ ] Any substitutions noted in CAPS if needed

Temperature & Food Safety

[ ] Hot foods cooled properly before closed refrigeration packing
[ ] Cold foods held cold
[ ] Soup container wiped and checked for leaks
[ ] Sauces cooled enough before transport
[ ] Cooler bag loaded with ice packs if transporting chilled
[ ] Hot bag used only if delivering ready-to-eat immediately

Final Delivery Load-Out

[ ] Breakfast bag/container grouped together
[ ] Lunch bag/container grouped together
[ ] Dinner bag/container grouped together
[ ] Soup upright and secured
[ ] Sauces upright and secured
[ ] Wrap protected from crushing
[ ] Fruit protected from heavy containers
[ ] Napkin or reheating card included
[ ] Final count: breakfast, lunch, dinner, soup, sauce, sides, fruit
[ ] Kitchen cleaned, trash removed, counters sanitized before departure