What cooking technique is described by blanching?

Blanching is a cooking technique that involves quick cooking in boiling water, followed immediately by plunging the food into ice water. This process halts enzyme action, which can cause loss of flavor, color, and texture in food, particularly fruits and vegetables. Blanching is often used to prepare vegetables before freezing them, as it helps preserve their quality and nutritional value.

In this technique, the boiling water rapidly cooks the outer layer of the food, while the ice water stops that cooking process instantly. This not only maintains the vibrant color of the vegetables but also keeps them crisp. The quick cooking characteristic is essential to ensure that the food does not become overcooked, which would defeat the purpose of the blanching process.