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.

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

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

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

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