Which technique involves briefly cooking vegetables in boiling water or steam and then cooling rapidly to preserve color and texture?

• A. Steaming
• B. Braising
• C. Sautéing
• D. Blanching

Answer: (D)

Briefly cooking vegetables in boiling water or steam and then cooling rapidly to preserve color and texture is blanching. This quick heat treatment stops the cooking action and inactivates enzymes that can dull color and soften texture, helping greens stay bright and crisp-tender. The rapid cooling, often by plunging into ice water, halts cooking immediately and locks in color. Steaming uses heat from steam but usually doesn’t include that fast cooling step, while braising and sautéing involve longer or different heat methods and don’t emphasize the rapid chill. So blanching uniquely combines a brief heat exposure with an abrupt cool to preserve color and texture.