What is the cooking technique called when vegetables are quickly and partially cooked in hot water or oil?

The cooking technique in question, which involves quickly and partially cooking vegetables in hot water or oil, is known as blanching. This method is often used to preserve the color, texture, and nutritional value of the vegetables. During blanching, vegetables are submerged in boiling water for a short period and then rapidly cooled in ice water to stop the cooking process. This technique not only enhances the vibrancy of the vegetables but also helps in loosening their skins, making them easier to peel if necessary.

Boiling involves cooking food in water or broth at high temperatures for a longer duration, which can often lead to loss of vitamins and changes in texture. Steaming utilizes steam to cook food, preserving more nutrients compared to boiling, but it does not involve an initial immersion in boiling water or oil, distinguishing it from blanching. Sautéing is a method that involves cooking food quickly in a small amount of fat over relatively high heat, which is also unlike the rapid immersion process of blanching. Thus, blanching is the most accurate term for the cooking technique described in the question.