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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the water is warmed up by the sun and then it evaporates into the atmosphere. the sunlight warms the water by its heat. water is then cooled down and condensation takes place. the water then finally returns back to the earth by the process of precipitation in the form of rain or ice.

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