Blanch and refresh vegetables
Cook vegetables briefly in boiling water then cool them instantly in ice water to preserve colour, texture and nutrients.
Goal: Blanch vegetables so they are correctly cooked, brightly coloured and ready to use.
Minimum practice time: 0.5 hours
Materials needed
- • Large pot
- • Salt
- • Large bowl
- • Ice cubes
- • Spider or slotted spoon
- • Colander
- • Clean cloth or kitchen paper
- • Timer
Safety first
- ! Use long tools when lowering food into boiling water — steam burns are serious
- ! Carry hot pots with two hands using dry oven gloves
- ! Never reach over a pot of boiling water
Steps7 total
- 1
Prepare the ice bath
Fill a large bowl with cold water and add plenty of ice cubes. Set aside next to the stove.
Done when:The ice bath is ready and cold.
Why:The ice bath must be ready before you blanch — vegetables cool instantly when they come out.
- 2
Bring salted water to a rolling boil
Fill a large pot with water. Add a generous pinch of salt. Bring to a full rolling boil over high heat.
Done when:The water is at a full rolling boil.
Why:A rolling boil returns to temperature fast when vegetables are added. Salt enhances flavour and colour.
- 3
Prepare the vegetables
Wash, peel and cut the vegetables to a consistent size. Keep them in cold water until needed.
Done when:Vegetables are cut evenly and ready to blanch.
Why:Even-sized pieces blanch in the same time.
- 4
Add vegetables in small batches
Lower the first batch of vegetables into the boiling water. Do not add too many at once.
Done when:The water returns to a boil quickly after adding the vegetables.
Why:Too many vegetables at once drops the water temperature and they cook unevenly.
- 5
Cook for the correct time
Set a timer for the correct blanching time. Check the recipe or your training notes.
Done when:The timer is set and you are watching the vegetables.
Why:Over-blanching makes vegetables mushy and destroys vitamins.
- 6
Remove and plunge into ice bath
Use a spider or slotted spoon to lift vegetables out. Immediately place them in the ice bath.
Done when:The vegetables are fully submerged in ice water.
Why:The ice bath stops cooking immediately and preserves colour and texture.
- 7
Drain and dry
Once the vegetables are cold (about 2 minutes), drain through a colander. Spread on a tray and pat dry with a clean cloth.
Done when:Vegetables are cold, drained and dry with no visible water.
Why:Excess water dilutes sauces and causes oil to spit when sautéing.
Common mistakes to avoid
- × Not having the ice bath ready before starting to blanch
- × Adding too many vegetables at once and dropping the water temperature
- × Over-blanching — vegetables become soft and lose their colour
- × Not drying vegetables after refreshing — excess water dilutes sauces
Supervisor checklist
Confirm each item is completed before signing off.
- Ice bath was ready before blanching started
- Vegetables added in small batches
- Correct blanching time observed
- Vegetables plunged immediately into ice bath
- Vegetables drained and dried before service
Evidence required
- • Vegetables show correct colour and texture — confirmed by supervisor
- • Supervisor sign-off on timing and technique
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Tick off steps, add evidence and register hours in Bloeiindex.