Blanches is a cooking term used to describe a method of preparing food. It involves briefly immersing the food in boiling water or other liquid, then removing it and plunging it into cold water. The process can be used to cook vegetables, fruits, and even meats. The term 'pales' (5 letters) is related to blanches, as it refers to the lightening of color that occurs when food is blanched. 'Cartes' (6 letters) is another term related to blanches, as it refers to the thin slices of food that are often created when blanching. Finally, 'parboils' (8 letters) is a term that describes the process of partially cooking food by boiling it in water or other liquid. All of these terms are related to the cooking technique of blanching.