FOOD TECHNOLOGY

Detailed explanation-1: -Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

Detailed explanation-2: -Shocking means quickly stopping the cooking process of blanched items by plunging them in ice water.

Detailed explanation-3: -Shocking, a step that typically follows blanching, involves plunging just-blanched vegetables into ice water to immediately stop the cooking process. Doing so keeps the vegetables’ color bright and their texture crisp-tender.

Detailed explanation-4: -Blanching is a cooking technique that calls for quickly scalding foods in boiling water, and then immediately dunking or “shocking” them in ice water to keep them from overcooking. The process seals in color, flavor, and texture by halting the enzyme activity that occurs naturally in fruits and vegetables when raw.