Food Preparation and Nutrition GCSE
Blanching
What Blanching means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Blanching
A thermal process involving brief immersion in boiling water to inactivate enzymes before freezing or further processing.
Topics that use Blanching
- Food safety (AQA GCSE)
Related terms
- Chemical Oxidation
- Cross-contamination
- Cross-Contamination Vectors
- Culinary Traditions and Recipe Modification
- Danger Zone
- Denaturation
- Enzymatic Degradation
- Enzymatic Hydrolysis
Using Blanching in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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