What is another word for frenching?
Pronunciation: [fɹˈɛnt͡ʃɪŋ] (IPA) 
Frenching is a culinary technique that involves trimming bones of meat, poultry, or fish to expose them for decorative purposes. There are a few different terms that can be used synonymously with Frenching including "bone trimming," "crown" or "handled" cuts, and "cleaned" bones. Another term is "canal bones," which refers to creating a small canal-like indentation in the middle of the bone. These techniques can enhance the presentation and elegance of a dish, making it more visually appealing and sophisticated. By using these different terms, chefs and home cooks can add variety and creativity to their culinary vocabulary.
