n. Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into ⅛-inch-thick slices. The slices are stacked, then cut into ⅛-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v. To cut food into very thin strips.

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