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1. The act of immersing food in cold water after being blanched or parboiled. Shocking food prevents the food from cooking further by drawing any residual heat from the food item.
The chef briefly blanched and shocked the broccoli florets for his crudites platter. The shocking was necessary since he only wanted to slightly cut the rawness of the vegetable but retain its bright green color.
As defined by papa on June 24, 2008
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