Which of the following best describes blanching of vegetables? A. Steaming them in a metal steamer

B. Quickly emerging them in water

C. Microwaving them on high for 5 to 10 minutes

D. Boiling them until they are thoroughly cooked

B. Quickly emerging them in water.

Blanching is when you place vegetables in boiling water until your preferred doneness, then immediately submerging them in ice water to prevent them from cooking any further.

Hope this helps, mate! :)