Blanching is incomplete cooking in boiling water or in hot oil. For example, prior to freezing vegetables like green beans they are often blanched for 2-3 minutes by immersing them in boiling water, then quickly cooled and frozen. Upon thawing less time is required to cook them completely.
The same can be done for foods that are typically deep fried like fried potatoes, or breaded fish patties.
I know you won’t get rich dong it, but you really should be teaching.
Or Ramen noodles.