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Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process.Ruhlman, Michael. 2013. ''BLANCHING, SHOCKING, REFRESHING''
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Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process./ref>
See also
*Blanching
Blanch or blanching may refer to:
People
* Andrea Blanch (born 1935), portrait, commercial, and fine art photographer
* Arnold Blanch (1896–1968), born and raised in Mantorville, Minnesota
* Stuart Blanch, Baron Blanch (1918–1994), Anglican bi ...
* Parboiling
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.
The wo ...
References
Cooking techniques Culinary terminology {{cooking-stub