Blanching
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Frying
Frying is the cooking of food in oil or another fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil..
Conveying
Conveying transports materials, packages, or items being assembled from one place to another.
