Which ingredients in the dry well should be double panned?

Double panning is a technique used to maintain the temperature and ensure the quality of certain food items. In this case, nacho cheese and red sauce are chosen to be double panned because they are both items that benefit from consistent heat and can become unappetizing if they cool down too much or are subjected to prolonged exposure to air.

Nacho cheese, being a liquid cheese product, can become congealed if not kept at the right temperature, while red sauce, often used in various menu items, also needs to be served warm to maintain its flavor and texture. By double panning these ingredients, they are kept at a more stable and safe serving temperature, which is essential in a fast-paced restaurant environment like Taco Bell where food must be ready quickly and maintain its quality.

The other ingredient choices do not share the same need for double panning as nacho cheese and red sauce; for example, black beans and green sauce can typically be served at a different temperature without compromising their quality, while proteins like chicken and steak have their own temperature control protocols that differ from sauces. Pico de gallo and guacamole, being fresh toppings, are better served cold and generally do not require double panning.