Define "concasse".

Concasse is a culinary term that refers specifically to chopping vegetables or fruits, most commonly tomatoes, into small pieces. This technique is often used in preparing ingredients for sauces or salads where a finer texture is desired. The process typically involves blanching the tomatoes to loosen the skins, peeling them, removing the seeds, and then dicing the flesh into uniform small cubes. This preparation enhances the flavor and presentation of dishes, making it a fundamental skill in culinary practice.

The other options describe different knife techniques or preparations that are not related to the specific method of concasse. Slicing vegetables into thin strips refers to a different technique that is commonly used in various recipes, while blending fruits into a puree and julienne, which involves cutting vegetables into matchstick-sized strips, are distinctly separate methods with specific applications.