Quick-freezing is a term widely used in the food industry, referring to the rapid and efficient freezing of food products. However, there are several synonyms that can be used to describe the same process. Flash-freezing, snap-freezing, blast-freezing, and cryogenic freezing are some of the popular alternatives to quick-freezing. These terms all describe a process of freezing food rapidly by subjecting it to very low temperatures to preserve the quality and freshness of the food. Regardless of the term used, the goal is the same, which is to preserve the taste, texture, and nutrients of the food while prolonging its shelf life.