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 Chowder A chunky, thick, rich soup frequently made with seafood or vegetables (such as corn), but it can… Hull To remove the green stem and leaves of strawberries. Coat To dip or roll foods in flour, sugar or a sauce until covered.