Which cooking method involves immersing food in boiling water and then ice water?

Blanching is the cooking method that involves immersing food in boiling water and then quickly transferring it to ice water. This technique is primarily used to partially cook vegetables, enhance their color, and preserve their texture and nutrients. The rapid cooling process known as shocking, which happens in the ice water bath, halts the cooking process, helping to maintain the food's crispness and vibrant color.

Steaming, on the other hand, cooks food using steam from boiling water rather than immersing it directly. Sautéing involves cooking food quickly in a small amount of fat over relatively high heat, while baking uses dry heat in an oven to cook food. These methods do not involve the specific process of boiling followed by ice water immersion that characterizes blanching.