It is one of the important cooking process in which usually a vegetable or fruit, is scalded or burnt in boiling water, remove it from hot water, timed interval, and finally plunged into iced water or placed under cold running water. Blanching foods helps reduce quality loss over time.
Blanching is also known as pre-cooking and scalding. It is act as a pre treatment (boiling water exposure for vegetables). E.g. Okra, Cabbage, Beans. Blanching temperature should be 82.20 C to 93.30C for 2 to 3 min.