noun a type of cut for vegetables where they are sliced into thin, matchstick-like strips
In culinary arts, 'julienne' refers to a specific cutting technique where vegetables or fruits are cut into thin, matchstick-like strips.
Julienne cuts are often used in food presentation to add visual appeal to dishes.
Chefs use julienne cuts to ensure even cooking and uniformity in dishes.
Recipes may call for ingredients to be julienne-cut for specific texture or aesthetic reasons.
In a culinary context, 'julienne' refers to cutting vegetables or other ingredients into thin matchstick-shaped pieces.
Food stylists may use julienne cuts to create visually appealing presentations of dishes for photography or film.
A restaurant manager may instruct kitchen staff on how to julienne vegetables for a specific dish on the menu.
Caterers may use julienne cuts to prepare ingredients for large events or parties.
Cooking instructors may teach students how to properly julienne vegetables as part of a cooking class.
Food bloggers may include instructions on how to julienne ingredients in their recipes or cooking tutorials.