What is the primary cooking method associated with hache?

The primary cooking method associated with hache is indeed related to the term "chopped." Hache refers to food that has been finely chopped or minced. This technique is commonly used in French cuisine to prepare meats, vegetables, and sometimes herbs, which are then used in various dishes like pâtés, terrines, or as a filling for pastries.

Using the hache method allows for uniform cooking and the blending of flavors, making it an essential technique in the preparation of various recipes. Chefs often employ this technique to create textures and flavor profiles that complement the overall dish.

The other options, while valid cooking methods, do not correctly represent the essence of hache as it specifically pertains to the chopping and mincing process.