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Sagot :
On a meat platter, a large piece of the sliced item you are displaying is called Grosse pieces.
Charcuterie boards, which typically include three to four different types of cured meats, a few kinds of cheese (either soft or hard), sometimes some grainy mustard, mixed olives, and sliced bread, are increasingly commonly served as appetizers in American restaurants.
These other components help round out the dish while the charcuterie remains the primary attraction.
Grosse chunks refer to the size of the slice you are exhibiting on a meat dish. The ideal serving size for meat and cheese on your board is 3 ounces per person if it's being served as an appetizer. If the board is intended to be a main dish, double the serving amount to 6 ounces per person.
To learn more about meats refer to:
https://brainly.com/question/13923276
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