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Culinary Arts & Cooking vocabulary · Knife Skills & Cuts

Frenching

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, frenching means: Trimming meat and tissue away from the ends of rib bones for presentation.

In Turkish: kaburga kemiklerini sıyırarak açığa çıkarma

How it is used

Common in descriptions of a prepared rack of lamb; frenched is the adjective.

Example sentences

  1. Frenching the rack exposed the ends of the rib bones.

    The technique changes the appearance of the bone ends.

  2. The supplier delivered a neatly frenched rack of lamb.

    The participle describes preparation already completed by the supplier.

Common collocations

  • frenched rack
  • frenching rib bones
  • prepShort for preparation: the work of getting food ready before cooking or service, such as washing, peeling, cutting, portioning and making sauces. Also used as a verb.
  • roastTo cook meat, poultry or vegetables with dry heat in an oven, usually at a fairly high temperature so the outside browns. As a noun, a roast is a joint of meat cooked this way.

More terms: Knife Skills & Cuts

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