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.

Question

Adeline Garrison

Arts

1 September, 03:07

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.

+2

Answers (1)

Know the Answer?

Ryker Hanna · Answer 1

I believe the correct answer is A. eliminate odors.

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).

Blanching requires submerging vegetables in boiling water for less than one minute toA. eliminate odors.B. produce a glaze.C. create a brunoise.D. make vegetables crisp.

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.