Question

Which of the following is not blanching?

• A. Par cook to whiten.
• B. Par cook to soften.
• C. Plunge in boiling water to remove skin.
• D. Toss to coat with glaze.

Hint:

Blanching helps preserve color, texture, and nutrients of vegetables.

Answer 1

The Correct Option is D

Blanching involves partially cooking food (like vegetables) by boiling, then cooling rapidly. Tossing food to coat with glaze is not a blanching process.