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4 February, 17:48

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.

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  1. 4 February, 20:46
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    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).
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