Sauced and Tossed Tenders: Revision history

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9 May 2025

5 May 2025

  • curprev 14:5814:58, 5 May 2025‎ Kcooper talk contribs‎ m 3,545 bytes 0‎ No edit summary Tag: Visual edit
  • curprev 14:5814:58, 5 May 2025‎ Kcooper talk contribs‎ 3,545 bytes +3,545‎ Created page with "== 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..." Tag: Visual edit
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