To blanch is to submerge quickly in water, you dont fully cook a product when you blanch. The key work iscook, when you blanch you dont cook. What is steaming then you cook with steam arising out of boiling liquid or steam kettle. The key word isSTEAM not cook.
I don't think this is correct. One typically blanches vegetables before freezing - and I've always understood that to be a very short-term immersion in hot/boilingwater, just to stop/set the biological processes that would otherwise cause the food quality to deteriorate. To me, steaming means exactly that - to cook in steam.