What is the descriptor for fries that are dull, soft, and limp?

The descriptor for fries that are dull, soft, and limp is typically referred to as "DSL," which stands for "Dull, Soft, and Limp." This term communicates a specific quality of fries that lack the desirable crispness and firmness that most customers expect when ordering fries.

When fries are described as being dull, soft, and limp, it usually means they have not been cooked properly, often resulting from inadequate frying time or temperature, which fails to achieve the ideal texture. In contrast, terms like "firm" and "crispy" are used to describe fries that have a good crunch and a solid structure, which are both highly sought after. The term "overdone," while it could suggest that the fries have been cooked too long, does not specifically capture the qualities of being soft and limp but rather implies a more generally undesirable texture that could include being dark or excessively crispy. Thus, DSL is the most fitting descriptor for fries that do not meet the expected texture standards.