Blanching Vegetables Techniques

The video tutorial explains how to blanch vegetables. Start by filling a pot with water and adding salt. Bring the water to a boil while you clean and cut the vegetables into equal pieces. Prepare an ice bath. Add the vegetables to the boiling water, cooking them for two to three minutes until they are crisp and warm. Transfer them to the ice bath to stop the cooking process. Finally, drain and air dry the vegetables if storing, or plate them immediately for serving.

What is the first step in preparing the pot for blanching vegetables?

• Add oil to the water

• Fill it completely with water

• Add a tablespoon of sugar

• Fill it 3/4 full with water and add salt

Why is it important to cut larger vegetable pieces into equal sizes?

• To make them look prettier

• To fit them into the pot

• To ensure even cooking

• To make them easier to eat

How long should vegetables be cooked in boiling water during blanching?

• 4 to 5 minutes

• 2 to 3 minutes

• 1 to 2 minutes

• 5 to 6 minutes

What is the purpose of transferring vegetables to an ice bath after boiling?

• To add flavor

• To stop the cooking process

• To make them softer

• To dry them quickly

What should you do if you plan to store the blanched vegetables?

• Keep them in the ice bath

• Add more salt

• Let them air dry first

• Put them directly in the fridge