Egg, cheddar & ham sandwich on multigrain toast; roasted breakfast potatoes; tuna salad melt on multigrain toast with Havarti; cream of mushroom soup; chicken a la King over buttered rice; peas & carrots; buttermilk biscuit.
| Time | Task |
|---|---|
| 5:00 - 5:15 AM | Set up station. Wash hands. Pull ingredients, pans, cutting board, knives, containers, labels. Start oven for roasted potatoes and biscuits if baking fresh. |
| 5:15 - 5:30 AM | Dice potatoes for breakfast potatoes. Season lightly with oil, salt, pepper, optional paprika or herbs. Start roasting. |
| 5:30 - 5:45 AM | Start rice for dinner. Prep onion, mushrooms, peas, carrots, ham, cheddar, Havarti, tuna salad ingredients. |
| 5:45 - 6:00 AM | Begin cream of mushroom soup: saute mushrooms/onion, add roux or thickener, stock, cream, and simmer gently. |
| 6:00 - 6:15 AM | Prepare chicken a la King base: saute aromatics, make cream sauce, add cooked chicken, peas, carrots, and adjust seasoning. |
| 6:15 - 6:30 AM | Finish rice with butter. Check roasted potatoes. Bake or warm buttermilk biscuits. Hold chicken a la King warm and moist. |
| 6:30 - 6:45 AM | Prepare egg, cheddar & ham sandwich components. Scramble or fold eggs softly, warm ham, melt cheddar, toast multigrain bread. |
| 6:45 - 7:00 AM | Assemble breakfast: egg, cheddar & ham sandwich with roasted breakfast potatoes. Pack, label, and hold warm if serving soon. |
| 7:00 - 7:15 AM | Prepare tuna salad melt: mix tuna salad, toast bread, add Havarti, melt gently. Portion cream of mushroom soup. Add pickle spear if desired. |
| 7:15 - 7:30 AM | Final pack-out: portion chicken a la King over buttered rice, peas & carrots, biscuit. Label all meals, wipe down, check temps, organize delivery/service order. |
Prompt: A days worth of groceries based upon recipes for breakfast, lunch an dinner using the following link https://chef-robert.com/Docs/week-1-menu.pdf page 4 for Thursday