Share: Frenching Refers to when about 1-1/2 in. of the meat is removed from the bones. This treatment is frequently done with rack of lamb. Related Tips Pan-Dressed Fish or small game with the internal organs and head removed, making it ready for cooking. Dutch Oven A multipurpose cooking pot that can range in size from 5 to 8 quarts and is used to roast meats,… Julienne To cut foods into long, thin matchstick shapes about 2 inches long and 1/8 inch thick.