Ace the Certified Dietary Manager (CDM) Exam 2025 – Fuel Your Future with Confidence!

The term that denotes food that is firm yet tender is "al dente." This term is most commonly used in reference to pasta and vegetables, emphasizing that they are cooked properly and retain some firmness, providing a pleasant texture. Cooking something al dente means it is not overcooked and holds its shape well while still being easy to chew.

Braised food typically involves slow cooking in a small amount of liquid, resulting in tender, often very soft items, not emphasizing firmness. Sautéed foods are cooked quickly in a small amount of fat, which can yield a variety of textures, but they do not specifically denote firmness. Baked items vary widely in texture depending on the recipe and cooking time, but the term alone does not convey the specific characteristic of being both firm and tender.