Which cooking term describes pasta cooked to barely tender?

• A. Nappe
• B. A la Carte
• C. Al Dente
• D. Blanching

Answer: (C)

Al dente is the term for pasta cooked to barely tender. It means the noodles have a firm bite with a slight resistance, which gives them good texture and helps them hold sauce instead of turning mushy. Cooking pasta to this stage also accounts for carryover cooking, so many cooks pull it from the water just before it’s fully tender and finish it in the sauce. The other terms describe different ideas: blanching is a quick boil and shock process, nappe refers to a sauce coating consistency, and a la carte relates to menu options rather than doneness.