Julienning

Julienne is the technical term used for a cooking Cut type of vegetables. In this case, the vegetables are cut into very thin strips.

Juliennes are suitable as a core, as a bed of vegetables, such as in steaming, or simply as a decorative side dish or garnish for sauces, soups, fish and meat dishes.

The first known use of this term is found in François Le Cuisinier Royal Massialots book (1722), the origin of the word, however, remains unknown. It could be derived from the French name Jules or Julien.

• Cooking