Which cooking method entails immersing food in a pot of boiling water and then cooling it quickly?

Which cooking method entails immersing food in a pot of boiling water and then cooling it quickly?

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

Answer: (A)

The correct answer is blanching, which is a cooking technique that involves immersing food in boiling water for a short period of time, followed by rapidly cooling it down in ice water. This method serves multiple purposes: it helps to preserve the color, texture, and nutritional value of vegetables by deactivating enzymes that can lead to deterioration. Blanching is often used before freezing vegetables to maintain their quality. Steaming involves cooking food with steam without submerging it in water, which does not fit the description of immersing food in boiling water. Sautéing refers to cooking food quickly in a small amount of fat over relatively high heat, which is distinct from boiling. Poaching entails cooking food gently in liquid at a lower temperature than boiling, often around 160°F to 180°F. This method also does not involve the quick immersion and cooling aspect that is characteristic of blanching.

The correct answer is blanching, which is a cooking technique that involves immersing food in boiling water for a short period of time, followed by rapidly cooling it down in ice water. This method serves multiple purposes: it helps to preserve the color, texture, and nutritional value of vegetables by deactivating enzymes that can lead to deterioration. Blanching is often used before freezing vegetables to maintain their quality.

Steaming involves cooking food with steam without submerging it in water, which does not fit the description of immersing food in boiling water. Sautéing refers to cooking food quickly in a small amount of fat over relatively high heat, which is distinct from boiling. Poaching entails cooking food gently in liquid at a lower temperature than boiling, often around 160°F to 180°F. This method also does not involve the quick immersion and cooling aspect that is characteristic of blanching.