shocking
n.— «While roasting these items, you may blanch your asparagus in boiling salt-water. Trim the bottoms of the asparagus if necessary. Next, carefully place it into the boiling water until it turns a bright green and is slightly limp. Use tongs to remove the asparagus and place it in a bowl of ice water. This technique is called “shocking” and will prevent the asparagus from over cooking.» —“Romantic dining for two” by Samantha Thornton Tennessee Journalist June 22, 2007. (source: Double-Tongued Dictionary)
Further reading
A retronym is a word coined to distinguish something new from an older, more generic version, such as electric guitar or clock radio. A couple of new retronyms are fine water, or “unprocessed water that reflects a region’s terroir” and water...
National Book Award winner Barry Lopez had wise advice for young writers. First, read widely and follow your curiosity. Second, travel or learn a foreign language. And third, find out what you truly believe, because if you’re not writing from...
Some of us use the term “blanching”.