Shocking is acooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process.^[1] This process usually keeps the colour, taste and texture of a fruit or vegetable.^[2]

• Blanching
• Parboiling

Thiscooking article about preparation methods for food and drink is astub. You can help Wikipedia byadding missing information.

• v
• t
• e

• Cooking techniques
• Culinary terminology
• Cooking stubs

• Articles with short description
• Short description matches Wikidata
• All stub articles