In cooking, what is the purpose of an "ice bath"?

The purpose of an "ice bath" is to rapidly cool foods. This method is particularly useful in techniques such as blanching, where food is briefly cooked and then quickly cooled to preserve its texture, color, and nutrients. By submerging the pre-cooked food in ice water, you halt the cooking process immediately, preventing overcooking and ensuring that the food maintains its desired quality. This technique is essential in both professional kitchens and home cooking for tasks such as cooling blanched vegetables or chilling cooked pasta before serving or storing.

Other options do not align with the primary purpose of an ice bath: warming food, enhancing flavor, or marinating ingredients do not benefit from the cooling effect of ice water.