What characteristic does an under-done pre-cook have?

An under-done pre-cook is characterized by its ability to snap upon testing. This snap indicates that the food has not been thoroughly cooked and retains a certain amount of firmness. When testing, one would expect a properly cooked item to have a more tender feel rather than a snapping quality, which suggests that the internal structure is still too dense and not properly tenderized through cooking.

The other characteristics mentioned do not align with what one would observe in an under-done pre-cooked item. For instance, sinking in oil denotes that the item may have absorbed oil excessively, which typically happens when food is overcooked or improperly cooked. A dark color generally indicates that the item has been cooked longer than necessary or at too high a temperature, while sogginess and limpness suggest that the item has not only been cooked for too long but also possibly fried improperly, leading to loss of texture. Thus, the snapping characteristic is the most accurate descriptor for an under-done pre-cooked item.