What does the culinary term 'julienne' refer to?

The culinary term 'julienne' specifically refers to cutting vegetables into matchstick strips. This technique involves slicing the food items into long, thin pieces, typically about 1 to 2 millimeters wide and a few centimeters long. This method is commonly used for ingredients like carrots, bell peppers, and zucchini, allowing for quicker cooking and a more appealing presentation.

Julienne cuts provide a texture that is essential in certain dishes, as the thin strips cook evenly and can easily absorb flavors from sauces or dressings. This technique is fundamental in achieving uniformity in cooking times and enhancing the visual aesthetics of a dish.