Blanching or Boiling is cooking in hot water, or with hot water in a vessel is primarily used to preserve color and flavor quality of green vegetables..  A process also used with subsequent separation of the cook water for a wide variety of products including vegetables, legumes, grains, meats, pastas, and seafood   It is normally referred to as Blanching when used as a quick par-boil (or steaming) to kill enzymatic activity in vegetables and similar products without full cooking.