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Shocking is a Ruhlman, Michael. 2013. ''BLANCHING, SHOCKING, REFRESHING''
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Shocking is a cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vari ...
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 *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