Blanch can be related to more than just one field. Medically blanching means to whiten temporarily, due to transient ischemia. The growing of pale young shoots by covering the plants or darkening the area they are grown to prevent the development of too much chlorophyll is also called blanching. Generally the word means to whiten which can also be applied to whitening metal. But in cooking it has a slightly different connotation.
Blanching is a cooking procedure, usually done on vegetables, wherein the vegetable or fruit is pitched into a boiling water for a very short period of time. Afterwards it will then be dipped into cold water or placed under cold running water, this is to stop the cooking process. This process is done only to soften the vegetables or half-cook it while others do this to remove strong taste in some types of food.
There are some food ingredients which taste better when partially cooked one perfect example is the asparagus. When you cook it thoroughly it has the tendency to be soggy.
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