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ACF Cooking Professional Exams

Category - Culinary

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The term used to describe the pounding or coarse chopping of a food, usually tomatoes or parsley is:

Concassée
Chop
Dice
Chiffonier

Explanation

ANSWER: A - A concassée is term used to describe the pounding or coarse chopping of a food. This term usually refers to tomatoes or parsley.

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