What does the term "blanching" refer to in food preparation?

Blanching is a cooking technique that involves briefly boiling food, followed by immersion in ice water. This method serves several purposes: it enhances the color and texture of vegetables, helps preserve their nutrients, and makes peeling easier for certain foods like tomatoes and peaches. The rapid temperature change from boiling to ice water halts the cooking process, preventing the food from becoming overcooked and mushy. This technique is particularly useful for preparing vegetables before freezing or for incorporating them into dishes while ensuring that they maintain vibrant color and crispness.

The other options do not accurately describe blanching. Soaking food in cold water typically does not involve cooking and is primarily used for rehydrating or cleaning. Frying food until crispy is a completely different cooking method that involves submerging food in hot oil. Baking food at a low temperature refers to a dry heat cooking method that differs significantly from the steaming effect of blanching.