What is a typical step in the blanching process?

Blanching is a cooking technique that involves briefly boiling food, typically vegetables, and then rapidly cooling it. This process serves several purposes: it helps to soften the food slightly, sets the color, and can enhance flavor while also preserving nutrients. The rapid cooling that follows—which typically involves plunging the blanched items into ice water—stops the cooking process immediately, preventing them from becoming overcooked and mushy. This technique is commonly used before freezing vegetables, as it helps maintain their quality.

The other options do not accurately describe blanching. Cooking vegetables at a low temperature for a longer time focuses on a different cooking method that generally results in tender textures rather than the quick, vibrant results sought in blanching. Steaming vegetables until soft is a method that contrasts with the rapid cooking and cooling of blanching, as it would not involve submerging the food in boiling water. Roasting vegetables in the oven employs dry heat, which completely alters the texture and flavor profile compared to the quick boil and ice water method that defines blanching.