Sauced and Tossed Tenders

Quick Reference

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

Setup

• 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

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 a fork, knife 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, a fork, knife & 1 dipping sauce