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.

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).