To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is

Blanching is the process of quickly heating a food substance by dipping or immersing it in boiling water for a short period, usually about 3-5 minutes. This technique is used to partially cook the food, remove dirt, soften or loosen the skin of fruits or vegetables, or to set the color of vegetables. After blanching, the food is immediately removed from the boiling water and plunged into ice-cold water to stop the cooking process.