A technique for dicing tomatoes is called what?

• A. Concasse
• B. Chiffonade
• C. Deep fry
• D. Deglaze

Answer: (A)

Concasse is the preparation of tomatoes that involves peeling, removing the seeds, and then dicing the flesh into small, uniform pieces. This method gives smooth, seed-free tomato bits that blend nicely into sauces or sautés and cook evenly. The term focuses on transforming the tomato into ready-to-use chunks rather than on slicing or cooking methods. The other terms describe different techniques: chiffonade is cutting leafy greens into thin ribbons; deep fry is cooking by submerging food in hot oil; deglaze is adding liquid to a hot pan to lift browned bits after sautéing. So concasse best fits the idea of turning tomatoes into diced pieces.