Frenched - Glossary Term

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The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched". To "french" meat is to separate a portion of the meat from the bone, such as a chop or a rib, by cutting the pork from the end of the bone.