When a product is dipped in boiled water for two to three minutes and then dipped in cold water, what is this method called?

Correct option is D

The process described is called blanching. It involves briefly immersing fruits, vegetables, or other foods in boiling water and then rapidly cooling them in cold water. Blanching helps preserve the color, texture, and nutritional value of food while inactivating enzymes that can cause spoilage.
Information Booster: Blanching is commonly used for vegetables before freezing, as it helps maintain their quality during storage. It is also used to loosen the skins of fruits or vegetables (like tomatoes or peaches) and to reduce bitterness in some vegetables like cabbage or broccoli.
Additional Knowledge:
· Freezing: Freezing involves lowering the temperature of food to below freezing point, preserving it for longer periods, but it does not involve dipping in hot and cold water.
· Boiling: Boiling is a cooking method where food is immersed in hot water, typically at 100°C, but it does not involve rapid cooling in cold water.
· Pasteurisation: Pasteurisation involves heating food to a specific temperature for a set period to kill harmful bacteria and other microorganisms. It does not involve rapid cooling in cold water like blanching.