Which cooking process involves submerging vegetables in boiling water and then in an ice bath?

Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

Blanching

Explanation: Blanching is a heat-and-cool process that plunges a fruit or vegetable into boiling water for a short amount of time before transferring it to an ice bath, which quickly stops the cooking.

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