Blanching means

Blanching is a cooking process that involves dipping vegetables or fruits in boiling water for a short period of time, usually a few seconds to a minute, and then immediately transferring them to ice water to stop the cooking process. The purpose of blanching is to partially cook the food, which can help preserve its color, texture, and nutritional content. It can also help to remove any dirt, bacteria or enzymes that may be present on the food.