Which statement about blanching is true?

• A. It is a mild heat treatment used mainly for vegetables prior to freezing
• B. It sterilizes the product completely
• C. It removes all moisture from vegetables
• D. It is only used for fruits

Answer: (A)

Blanching is a brief heat treatment used to inactivate enzymes in vegetables, helping preserve color, flavor, and texture during storage, especially before freezing. By briefly heating the produce—usually in boiling water or steam—and then cooling quickly, you stop the cooking process and lock in quality. This makes it a common preparatory step for vegetables destined for freezing. It’s not a sterilization method and doesn’t remove moisture from the produce, and while some fruits can be blanched, the practice is mainly applied to vegetables. So the statement that blanching is a mild heat treatment used mainly for vegetables prior to freezing is the best fit.