Refreshing Green

Shocking (cooking)

Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process. This process usually preserves the colour, taste and texture of a fruit or vegetable.

Green

Green is the color between cyan and yellow on the visible spectrum. It has 295–350 different shades. It is evoked by light which has a dominant wavelength of roughly 495–570 nm. In subtractive color systems, used in painting and color printing, it is created by a combination of yellow and cyan; in the RGB color model, used on television and computer screens, it is one of the additive primary colors, along with red and blue, which are mixed in different combinations to create all other colors. By far the largest contributor to green in nature is chlorophyll, the chemical by which plants photosynthesize and convert sunlight into chemical energy. Many creatures have adapted to their green environments by taking on a green hue themselves as camouflage. Several minerals have a green color, including the emerald, which is colored green by its chromium content.

refreshing

Adjective

1. That refreshes someone; pleasantly fresh and different; granting vitality and energy.
2. Serving to refresh, particularly with respect to an electronic screen, or a browser window or similar computer application.

Noun

1. The action of refresh; refreshment given or received.
2. That which gives refreshment.

green

Noun

1. The color of grass and leaves; a primary additive color midway between yellow and blue which is evoked by light between roughly 495–570 nm.
2. A member of a green party; an environmentalist.

Adjective

1. Of a green hue.
2. Sickly, unwell.