Final answer:
Vegetables that are easy to bite but still firm are cooked al dente to retain texture and nutrients.
Explanation:
Vegetables that can be bitten easily but still have a slight firmness are cooked al dente, allowing them to retain some texture and nutrients.
Blanching involves quickly boiling and then cooling vegetables, while full cooking would make them very soft.
Al dente vegetables are partially cooked, preserving their crunchiness and nutritional value, making them a preferred choice in many dishes.
Learn more about Culinary vegetable cooking methods here:
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