Question

Blanching requires submerging vegetables in boiling water for less than one minute to

A. eliminate odors.
B. produce a glaze.
C. create a brunoise.
D. make vegetables crisp.

Answer 1

I believe the correct answer is A. eliminate odors.

 

The blanching is a cooking technique in which the food, usually a vegetable or fruit, is scalded in boiling water and removed after a brief time of cooking, after which is  plunged into cold water. Blanching is used to soften the food and to remove a strong taste (for onio or cabbage for example).