Ice Bath - a mixture of ice and water used to chill a food or beverage rapidly.
Icing - a sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also known as frosting.
And don't go anywhere- use your mesh strainer to transfer the veggies to the ice bath just as soon as the time's up. Let the green beans sit for a minute or two in the ice water to stop the cooking and cool down.
Allow the pastry cream to cool in an ice bath slightly before adding three tablespoons of unsalted butter one at a time, whisking thoroughly to incorporate after each addition.
Blanch - To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables.
Pasteurize one gallon of skim milk in the double boiler by heating it to 160 degrees Fahrenheit, stirring constantly. Cool in an ice bath to 72 degrees Fahrenheit.
A popular way to make concasse tomatoes is to remove the core stem, score the opposite end in a small "x", and boil them for 30 seconds. After boiling, plunge them into an ice bath to stop the cooking.
Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process.
 See also: Cooking, Tomatoe, Vegetables, Vegetable, Pan
  
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