Final answer:
The statement that foods can be blanched in boiling water, hot oil, or fat is true. Blanching involves scalding foods in boiling liquids to partially cook them, which can be done in water, oil, or fat.
Step-by-step explanation:
True or false, foods can be blanched in boiling water, hot oil, or fat. This statement is true. Blanching is a cooking process wherein food is typically scalded in boiling water, removed after a brief, timed interval, and then plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. However, blanching can also be done in hot oil or fat, a technique often referred to as frying. This is common in the preparation of French fries or other foods that benefit from having their exterior quickly cooked while keeping the inside less cooked or moist.
When we cook food, we alter the chemistry and structure of its biomolecules. For most cooking, including blanching, the temperature needs to be high enough to make the contained liquid boil. Different fats and oils have different smoke points, indicating the temperature at which these substances begin to decompose and smoke. While water boils at 100 °C at sea level, the temperature at which oil boils can be much higher, depending on the type of oil used. It is important to be cautious when working with hot liquids due to the risk of burns.
Fats like butter, mayonnaise, vegetable oil, and salad dressing are often used in blanching when hot fat is the medium of choice. Histologically, the physical properties of fats and oils implicate that pure forms are colorless, odorless, and tasteless, with various substances mixed in to give each type its characteristic flavor and aroma.