Partial cooking of food by plunging in boiling water for a short period and then rapidly cooling in cold water or an ice bath for a short time to stop the cooking (known as shocking).
(1) Blanching is used to prevent green vegetables, such as broccoli and spinach, from oxidizing and to maintain their bright green color. It also keeps vegetables crisp and tender.
(2) It can be used to loosen fruit or vegetable skins to make peeling easier. Blanching can also be done to remove the skins from certain nuts like peanuts (technically a legume) and almonds.