Families, Food and Fitness June 01, 2009 Print Friendly and PDF

submerging a food in cold water to quickly cool it and prevent further cooking, also know as shocking; usually used for vegetables

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.