Blanching requires submerging vegetables in boiling water for less than one minute to a. eliminate odors. b. produce a glaze. c. create a brunoise. d. make vegetables crisp.

I believe the correct answer is A. eliminate odors.

The blanching is a cooking technique in which the food, usually a vegetable or fruit, is scalded in boiling water and removed after a brief time of cooking, after which is  plunged into cold water. Blanching is used to soften the food and to remove a strong taste (for onio or cabbage for example).

homophonic or a tonal