File:Shock blanched vegetables in cold water (1041479893).jpg

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Summary[edit]

Summary
Description	Using a strainer, remove the vegetables from the boiling water and transfer to a bowl of ice water. This will halt the cooking process (thus preserving the color, texture and flavor). This step is crucial!
Source	Wikimedia Commons file page
Author	ilovebutter from Houston, TX, USA
Permission	See original Commons license details.

License: CC BY 2.0

License page: CC BY 2.0

Original attribution and file history: Wikimedia Commons

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	Date/Time	Thumbnail	Dimensions	User	Comment
current	03:25, 5 June 2026		1,600 × 1,060 (267 KB)	Maintenance script (talk \| contribs)	== Summary == Importing file

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Camera manufacturer	NIKON CORPORATION
Camera model	NIKON D50
Exposure time	1/60 sec (0.016666666666667)
F Number	f/3.8
Date and time of data generation	18:58, 25 July 2007
Lens focal length	20 mm
Orientation	Normal
Horizontal resolution	300 dpi
Vertical resolution	300 dpi
Software used	Adobe Photoshop CS2 Windows
File change date and time	23:09, 25 July 2007
Y and C positioning	Co-sited
Exposure Program	Not defined
Exif version	2.21
Date and time of digitizing	18:58, 25 July 2007
Meaning of each component	Y Cb Cr does not exist
Image compression mode	4
APEX exposure bias	0
Maximum land aperture	3.7 APEX (f/3.61)
Metering mode	Pattern
Light source	Unknown
Flash	Flash fired, strobe return light detected, auto mode
DateTime subseconds	30
DateTimeOriginal subseconds	30
DateTimeDigitized subseconds	30
Supported Flashpix version	1
Color space	sRGB
Sensing method	One-chip color area sensor
File source	Digital still camera
Scene type	A directly photographed image
Custom image processing	Normal process
Exposure mode	Auto exposure
White balance	Auto white balance
Digital zoom ratio	1
Focal length in 35 mm film	30 mm
Scene capture type	Standard
Scene control	None
Contrast	Soft
Saturation	Normal
Sharpness	Normal
Subject distance range	Unknown