Red Seal Cook Practice Exam

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What does the term "al dente" refer to when cooking pasta?

Pasta that is overcooked and mushy
Pasta that is cooked until firm to the bite
Pasta that is undercooked and hard
Pasta served with sauce on the side

The correct answer is: Pasta that is cooked until firm to the bite

The term "al dente," which is Italian for "to the tooth," specifically refers to pasta that is cooked until it is firm to the bite. This cooking method indicates that the pasta has been prepared just right, maintaining a slight resistance when chewed. This texture is often preferred in Italian cuisine as it allows for better absorption of sauces and contributes to a more pleasurable eating experience. Cooking pasta al dente is important for both taste and texture; overcooking results in a mushy product that loses its shape and appeal, whereas undercooked pasta may be too tough to chew. Serving pasta with sauce on the side does not pertain to the term al dente and is more about presentation or dietary preferences rather than cooking technique. Thus, the best description of al dente is pasta that is cooked until firm to the bite, making this the correct answer.