Concassée: [kon-kaas-SAY] Its root word means to roughly chop or pound a food. Concassée is usually made from chopped tomatoes.
Cube: To cut food (such as meat or cheese) into uniform 1/2" cubes.
Concassé
A coarsely chopped or ground mix.
Confit
Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
concassé: Coarsely chopped
condiments: highly flavoured seasonings or accompaniments
connoisseur: Expert ...
Concassé - A French term for chopping of pounding an ingredient such as tomatoes, fresh herbs, meats, and ice used to chill an item for serving.
Concassée
Food that's pounded or roughly chopped. The term is most often used for chopped tomatoes.
Consistent Crust: ...
Concassé
Roughly chopped. Applied to vegetables, such as tomatoes.
Conserve ...
concassé(e): coarsely chopped
concombre: cucumber
confit: duck, goose, or pork cooked & preserved in its own fat ...
Concassé - The term for chopping a vegetable coarsely. This is used most often when referring to chopped tomatoes.
...
Concassé (Fr.): coarsely chopped. A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.
Tyrolienne, a la is a French culinary term describing a preparation for fried fish served on a concassé of tomato, garnished with fried onion rings.
concassé: finely chopped or ground (typically peeled, seeded, and chopped tomato)
concombre: cucumber
confisseur: patissier who specializes in preparation of candies and fancy mignardise ...
 See also: Vegetable, Fruit, Vegetables, Sausage, Onion
  
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