Final answer:
Blanching is the technique from the Latin for 'to whiten' used to peel a peach's fuzzy skin by briefly boiling and then rapidly cooling the fruit to facilitate skin removal.
Step-by-step explanation:
The technique referred to in this question is blanching. Blanching is a kitchen process that involved scalding fruits or vegetables in boiling water for a short time and then immediately plunging them into ice water to stop the cooking process. This method is often used to peel a peach's fuzzy skin, soften the texture of vegetables, or prepare them for freezing by partially cooking them and stopping enzymes actions which could lead to loss of flavor, color, and texture. The term "blanching" comes from the Latin word 'blancus' meaning 'to whiten', which is appropriate given the brief boiling process brightens the color of the vegetables or fruits and sometimes, as with peaches, makes it easier to remove the skin.