blanch

blanch

 (blănch) also blench (blĕnch)

v. blanched, blanch·ing, blanch·es also blenched or blench·ing or blench·es

v.tr.

1. To take the color from; bleach.

2. To whiten (a growing plant or plant part) by covering to cut off direct light.

3. To whiten (a metal) by soaking in acid or by coating with tin.

4.

a. To scald (almonds, for example) in order to loosen the skin.

b. To scald (food) briefly, as before freezing or as a preliminary stage in preparing a dish.

5. To cause to turn white or become pale.

v.intr.

To turn white or become pale: Their faces blanched in terror.

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[Middle English blaunchen, to make white, from Old French blanchir, from blanche, feminine of blanc, white, of Germanic origin; see bhel- in Indo-European roots.]

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blanch′er n.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

blanch

(blɑːntʃ)

vb (mainly tr)

1. (also intr) to remove colour from, or (of colour) to be removed; whiten; fade: the sun blanched the carpet; over the years the painting blanched.

2. (usually intr) to become or cause to become pale, as with sickness or fear

3. (Cookery) to plunge tomatoes, nuts, etc, into boiling water to loosen the skin

4. (Cookery) to plunge (meat, green vegetables, etc) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove a bitter or salty taste

5. (Botany) to cause (celery, chicory, etc) to grow free of chlorophyll by the exclusion of sunlight

6. (Metallurgy) metallurgy to whiten (a metal), usually by treating it with an acid or by coating it with tin

7. (usually foll by: over) to attempt to conceal something

[C14: from Old French blanchir from blanc white; see blank]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

blanch

(blæntʃ, blɑntʃ)
v.t.

1. to whiten by removing color; bleach.

2. to boil (food) briefly, as to whiten, facilitate removal of skins, remove strong flavors, or prepare for freezing.

3. to whiten or prevent the greening of (the stems or leaves of plants, as lettuce) by excluding light.

4.

a. to give a white luster to (metals), as by means of acids.

b. to coat (sheet metal) with tin.

5. to make pale.

v.i.

6. to become white; turn pale.

[1300–50; Middle English < Anglo-French, Middle French]

blanch′er, n.

Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

blanch

Past participle: blanched
Gerund: blanching

Imperative

blanch

blanch

Collins English Verb Tables © HarperCollins Publishers 2011

blanch

To plunge food briefly into boiling water and then immediately into cold water.

Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited

Thesaurus

Verb	1.	blanch - turn pale, as if in fear     blench, pale discolour, discolor, color, colour - change color, often in an undesired manner; "The shirts discolored"
	2.	blanch - cook (vegetables) briefly; "Parboil the beans before freezing them" parboil cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" cook - transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes"

Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.

blanch

verb

1. turn pale, fade, pale, drain, bleach, wan, whiten, go white, become pallid, become or grow white She felt herself blanch at the unpleasant memories.

2. recoil, start, withdraw, flee, retreat, duck, shrink, back off, wince, swerve, cringe, shy away, quail, cower, shirk, draw back, baulk, blench Staff don't blanch at the sight of a wheelchair.

3. boil, scald, dunk Skin the peaches by blanching them.

Collins Thesaurus of the English Language – Complete and Unabridged 2nd Edition. 2002 © HarperCollins Publishers 1995, 2002

blanch

also blench
verb

To lose normal coloration; turn pale:

bleach, etiolate, pale, wan.

The American Heritage® Roget's Thesaurus. Copyright © 2013, 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Translations

blanchieren

blanchirémondermonderpâlir

far bollireimbiancare

blekne

бланшировать

blanch

[blɑːntʃ]

A. VI [person] → palidecer

B. VT (Culin) → blanquear; (= boil) → escaldar
blanched almonds → almendras fpl peladas

Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

blanch

[ˈblɑːntʃ]

vi [person, face] → blêmir

vt [+ vegetables, almonds] → blanchir

Collins English/French Electronic Resource. © HarperCollins Publishers 2005

blanch

vt (Hort) → bleichen; (illness) face → bleich machen; (fear) → erbleichen lassen; (Cook) vegetables → blanchieren; almonds → brühen

vi (→ vor +dat) (person) → blass werden; (with fear also) → bleich werden, erbleichen (geh)

Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

blanch

[blɑːntʃ]

1. vi (person) → sbiancare in viso

2. vt (Culin) → scottare

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995