Which cooking technique is described as briefly cooking food in boiling water followed by rapid cooling?

The technique described as briefly cooking food in boiling water followed by rapid cooling is known as blanching. This method is commonly used to preserve the vibrant color and crisp texture of vegetables, as well as to stop the enzymatic processes that can lead to spoilage.

During blanching, food items, typically vegetables, are immersed in boiling water for a short period, usually a few minutes. This initial cooking step helps to soften the food slightly and can kill surface bacteria. Afterward, the food is immediately transferred to ice water, which halts the cooking process. This rapid cooling ensures that the vegetables maintain their bright colors and essential nutrients.

In contrast, baking involves cooking food using dry heat in an oven without boiling; steaming uses water vapor to cook food without submerging it in water; and roasting entails cooking food, often meat or vegetables, with dry heat in an oven, which also does not involve boiling. Each of these techniques serves different culinary purposes and outcomes compared to blanching.