FOOD TECHNOLOGY

Detailed explanation-1: -Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

Detailed explanation-2: -Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it.

Detailed explanation-3: -Blanching is the moist heat method by which food is placed in rapidly boiling water for a very short time and is then placed in an ice bath to stop the cooking process.

Detailed explanation-4: -Submersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids.