Which of these terms is not like the others?

Blanching is the standout here. While slicing, dicing, and shredding are all styles by which food can be cut, to blanch is to submerge something in boiling water for anywhere from a few seconds to a few minutes, and then lift it out and move it quickly to an ice bath to stop the cooking process, thereby preserving its color and nutrients. This is useful for peeling tomatoes or peaches, for instance, or for preparing foods such as snow peas or corn on the cob for stir-frying or freezer storage.

Asked by Leni Davenport · Last updated 5 years ago · 3.5M views · SOURCE