Accueil > Term: to french
to french
1. To cut a vegetable or meat lengthwise into very thin strips. Beans and potatoes are two vegetables that are commonly "frenched. " 2. To cut the meat away from the end of a rib or chop, so that part of the bone is exposed.
- Partie du discours : noun
- Secteur d’activité/Domaine : Arts culinaires
- Catégorie : Cuisine
- Company: Barrons Educational Series
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