Julienne, , or French cut, is a
culinary knife cut in which the
food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...
item is cut into long thin strips, similar to
matchsticks.
Common items to be julienned are
carrots for ,
celery
Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times.
The original wild ...
for ,
potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
es for julienne
fries
French fries, or simply fries, also known as chips, and finger chips (Indian English), are ''List of culinary knife cuts#Batonnet, batonnet'' or ''Julienning, julienne''-cut deep frying, deep-fried potatoes of disputed origin. They are prepa ...
, or
cucumbers for .
Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate.
The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce
brunoise ().
The first known use of the term in
print is in
François Massialot's (1722 edition).
The
origin of the term is uncertain.
See also
*
Mandoline
*
Brunoise
*
Chiffonade
References
External links
{{Food preparation
Cutting techniques (cooking)
Food preparation techniques
Culinary terminology