GradeGen

Cooking food briefly in boiling water, then cooling it quickly to stop further cooking.

Briefly immersing food in boiling water, then cooling it quickly to stop further cooking. It can loosen skins or inactivate enzymes.

That brief immersion is blanching. Rapid cooling stops further cooking, so the food does not continue softening unnecessarily. Blanching can also control enzyme activity, but it changes the food and must suit its intended use.

Briefly heating food in boiling water to inactivate enzymes, often before freezing.

Briefly heating food in boiling water, then cooling it quickly. Vegetables can be blanched before freezing to inactivate enzymes.

Briefly heating fruit or vegetables in boiling water, then cooling them quickly to stop further cooking.

Distinguish peeling from de-skinning: a peeler cuts away skin, whereas blanching can loosen tomato skin so it can be pulled away.

Link your browning-control method to the food and dish: lemon juice suits raw apple, while blanching would change its fresh, crisp texture.

For blanching, describe both stages: brief cooking in boiling water followed by rapid cooling.