Homonym: Julienne (Cut)
Julienne is a culinary technique used to cut vegetables and fruits into thin, matchstick-shaped strips. This method enhances the presentation of dishes and allows for quicker cooking times, making it popular in various cuisines. Common ingredients that are often julienned include carrots, zucchini, and bell peppers.
To julienne, the food item is first trimmed into a rectangular shape, then sliced into thin planks, and finally cut into strips. This technique is often used in salads, stir-fries, and garnishes, adding both texture and visual appeal to meals.