Whitening

(various meanings)

Egg yolks: Beat hard, yolks or eggs with dry ingredients (such as sugar), until their color lightens.

Vegetables: Technique that consists of briefly cooking foods, generally vegetables, in boiling water and then cooling rapidly in ice water to fix their color, texture and flavor.

Meats: Process of cooking meat briefly in boiling water and then stopping the cooking quickly by immersing it in ice water. This method is often used to remove impurities, soften the texture, reduce strong flavors and improve the color of the meat prior to final cooking.