View source for Sauced and Tossed Tenders

== Quick Reference ==
{| class="wikitable"
!'''Product'''
!'''Receiving'''
!'''Storage'''
!'''Cook Time'''
!'''Quality Serving'''
!'''Hold Time'''
|-
|Chicken Tenders
|Cooler
|Cooler
|3 1/2 minutes
|150°F – 160°F
|30 minutes
|}
Q.A. Standard: All orders of sauced tenders should be prepared to order. Sauce should completely cover all the sauced tenders. No bare spots.

== Tools Needed ==

* Warming pan
* ½ size fry basket
* Slotted lid for warming pan
* Full size pan with grate
* 2-quart Cambro with lids (6)
* Sharpie
* 32-ounce squeeze bottles (9)
* Dissolvable labels
* Yellow tongs

== Worksafe ==
[[File:Worksafe sauced tenders.png|none|thumb]]

== Setup ==

* [[File:Sauce Cambros1.png|none|thumb]]Prior to using the squeeze bottles the tips will need to be cut to the second line on the tip
* Each sauce flavor will have its own Cambro container with lid and squeeze bottle
* Label each Cambro with: Flavor name & 4-hour discard time
* Label each squeeze bottle with: Flavor name & 4-day discard date
* When squeeze bottles are emptied, wash, rinse, sanitize and air dry before using again
* Ensure the make-up table steam well is turned off prior to set up
* Place a full-size 2-inch-deep pan into the steam well on the make-up table
* Place each squeeze bottle into the full-size 2-inch-deep pan
* Place the Cambro containers on the make-up table in front of the squeeze bottle that go with it

=== Preparing and Holding Lunch Changeover ===
[[File:Sauce Cambros2.png|none|thumb]]

== Preparing Flavored Sauced Tenders (Squeeze Bottle) ==

* Use the correct Cambro container for the flavored sauce ordered by customer
* 3-piece order: Use yellow tongs, place 3 tenders into the 2-quart Cambro container
* Squeeze approximately 3 ounces of sauce onto the tenders
* 4-piece order: Use yellow tongs, place 4 sauced tenders into the 2-quart Cambro container
* Squeeze approximately 4 ounces of sauce onto the tenders
* Note: This is an average amount that will be needed for a regular order. The tenders will vary slightly in size and some orders may need a little more or a little less. The end result is the most important: have well-coated tenders to serve the guest.
* Place the lid on the Cambro. “Swirl” the tenders in the Cambro in a circular motion for approximately 5 seconds.
* DO NOT shake up and down as this will cause the breading to break off the sauced tenders
* If you notice any significant areas of the tenders without sauce, use the squeeze bottle to add sauce to that tender

=== Serving Dine In ===

* Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour tenders and sauce onto one end of the 3-pound food tray, leaving enough room for an order of fries.
* If you notice any significant areas of the tenders without sauce, use the squeeze bottle to add sauce to that tender
* Empty a regular size order of fries (or alternate side item placed in a squat bowl with a lid) in the food tray beside the sauced tenders
* Place on serving tray
* Serve with 1 souffle cup of dipping sauce

=== Serving Dine Out (6 piece & 9 piece) ===

* Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour tenders and sauce onto one end of the 3-pound food tray, leaving enough room for an order of fries.
* If you notice any significant areas of the tenders without sauce, use the squeeze bottle to add sauce to that tender
* Lift the deli liner on empty side and portion the fries or place alternate side item in a squat bowl with a lid
* Serve with 2 napkins & 1 dipping sauce