Which of the following is NOT a purpose of blanching?

Blanching is a cooking process where food, usually vegetables or fruit, is briefly cooked in boiling water or steam and then quickly cooled in ice water. This method serves several essential purposes in food preparation and preservation.

Preserving color is one of the primary purposes of blanching. The brief exposure to heat helps to set the vibrant colors in vegetables, ensuring they remain visually appealing. This is particularly important for items like green beans and broccoli.

Reducing enzyme activity is another critical function of blanching. Many fruits and vegetables contain enzymes that can lead to spoilage and deterioration in quality over time. By blanching, these enzymes are inactivated, which helps maintain flavor, texture, and nutritional quality during storage.

Enhancing flavor is also an aspect of blanching, as it can soften the food and make flavors more pronounced. However, this is more of a secondary benefit compared to the preservation of color and reduction of enzyme activity.

Separating by size, on the other hand, is not a purpose of blanching. This process typically involves physical sorting or sizing techniques rather than a cooking method. Consequently, while blanching can affect the texture or tenderness of food, it does not inherently sort or separate items based on their size.