What does shock in culinary mean?

In culinary terms, "shock" refers to the process of rapidly cooling food, typically vegetables, after blanching or cooking. This is usually done by plunging the food into ice water, which helps preserve color, texture, and nutrients. Shocking stops the cooking process immediately, preventing overcooking and ensuring the food remains crisp and vibrant. It's a common technique used in preparing ingredients for salads, freezing, or further cooking.