Sauced and Tossed Tenders: Difference between revisions
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(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...") |
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== Setup == | == 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 | * 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 Cambro with: Flavor name & 4-hour discard time | ||